Dhaba-style egg curry with step-by-step photos and a video recipe. This north Indian egg curry recipe is made with boiled eggs simmered in an onion-tomato gravy. It is rich, thick, spicy, and full of rustic flavors. It is made with simple ingredients that are easily available at home within 30 minutes. You can serve it with Tandoori Roti/Chapati (Indian Flatbread) or Jeera rice. Here’s how to make Dhaba Style egg curry.
Dhaba’s style of cooking is basically characterized by the heavy use of oil and spices. If you are looking for true Indian rustic flavors, then you must visit Dhabas in India. At some Dhabas, you can find an open kitchen, where you can see the actual cooking process.
If you are an egg lover then you will love to visit other popular egg recipes on this website like Egg Fry, Egg Paratha, Egg Masala, Egg Hakka Noodles, and Egg Maggi.
Table of Contents
About this Recipe
In this recipe post, I am sharing how to make the Dhaba-style Egg Curry recipe that I got from my friend. This Dhaba-style egg curry is rich, thick, creamy, spicy, and full of flavors.
Egg curry is also known as “Anda Curry” in the Hindi language is a staple for every Non-vegetarian. The recipe I am sharing here is the North Indian Egg Curry recipe.
In this recipe post, I have reduced the quantity of oil to make it a healthy egg curry with the same spices that are used in making Dhaba-style egg curry. There is no difference in taste, so, do try it at home.
You may also like these other popular egg curry recipes from this website
What is the Dhaba style?
Dhabas are roadside eateries that are built near highways in India. They serve local cuisines.
The setup of a Dhaba is simple. Mud structure, cots to sit, and a wooden plank on which the food is placed. However, some Dhaba nowadays provides tables and chairs too.
Talking about dhaba-style foods, they are spicy, loaded with oil, full of flavors, and made with local ingredients. Every Dhaba has its own recipes and ingredients to make the curry. So the recipe varies from one region to another.
Ingredients and Substitutions
- Kashmiri red chili powder – It gives a bright red color to the curry. If it is not available you can add normal red chili powder. But add the quantity according to the spiciness of the red chili powder you are using.
- Kasuri Methi/dried fenugreek leaves – It gives a very nice flavor and aroma to the curry. You can purchase it online too. However, you can make this curry without it.
- Garam masala powder – It is a must in many Indian curry recipes. You can use homemade garam masala powder or use store-bought ones. Adjust the quantity as per the pungency of the garam masala you are using.
- Cashews – If you are making any onion-tomato-based curry then after some time water starts to separate from the gravy. The addition of cashews helps to thicken the gravy. You can substitute it with roasted gram flour. I have already shown the process to make egg curry in this recipe post.
- Whole Spices – If you do not have all the whole spices mentioned in the ingredients list then skip whatever you do not have. But add some of the whole spices to the tempering as it enhances the flavor of the egg curry.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
Tips to make the Best Dhaba style Egg curry
- Roasting the spices, onions, and tomato paste may take time but enhances the flavor. Keep patience while roasting it.
- Kashmiri red chili powder is optional. It gives a bright red color to the dish. You can replace it with any red chili powder. But add the quantity according to its spiciness.
- Kasuri methi/dried fenugreek leaves are a must. If you really want to enjoy the authentic Dhaba style flavor then do not skip this. It enhances the aroma and flavor of the egg curry.
- Dhaba-style curry is actually spicy. Adjust the spices as per your need. The recipe I have shared here is mildly spicy.
- Roasted gram flour can be used instead of cashew to make this curry.
- The use of either cashews or roasted gram flour is a must. It thickens the gravy and prevents it from turning watery.
Step by step instructions with photos
Preparations
- Boil 6 eggs, peel them and make long incisions on them. You can also prick the boiled eggs with a fork. This helps the eggs to absorb the flavor of the gravy. Keep it aside.
- Crush ginger and garlic in mortar and pestle. Set it aside.
- Grind tomatoes and cashews without adding water. Set them aside.
Making the Dhaba Style Egg curry
- Heat 2 tsp of oil in a heavy bottom pan on low heat.
- Add turmeric powder, Kashmiri red chili powder, and a little salt to the oil. Stir to combine.
- Add eggs. Stir to coat eggs well with the spices. It will give a nice color to the eggs. Remove it to a plate.
- In the same pan, add whole spices to it. Sauté until it turns aromatic.
- Next, add onions.
- Sauté the onions on medium heat until they are translucent.
- Add crushed ginger and garlic. Stir and cook until onions are golden.
- Stir in Kashmiri red chili powder, spicy red chili powder, coriander powder, turmeric powder, garam masala powder, and salt. Cook it for a minute.
- Add 1/4 cup of water and cook until water dries up.
- Add tomato-cashew paste.
- Cover and cook it for 5 minutes. Stir it in between, as required to avoid the masala from burning.
- Add water to adjust the consistency of the gravy. At this stage, taste and add salt, if required.
- Add green chilies and eggs. Cover and cook for 5 minutes or until gravy starts to leave oil from the sides.
- Finally add lemon juice, Kasuri methi, and coriander leaves. Cover and cook for 5 minutes on low heat.
- Dhaba-style egg curry is ready to serve.
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You might also like some popular Indian dishes from this website
Egg Curry Dhaba style
Equipment
- Heavy bottom pan or wok
Ingredients
- 6 eggs, boiled and peeled
- a small piece of ginger
- 7 garlic cloves
- 4 tomatoes
- 7 cashews
- 1/4 tsp turmeric
- 1/2 tsp Kashmiri red chili powder
- 2 green cardamoms
- 12 peppercorns
- 1 tsp cumin
- 3 cloves
- 1- inch cinnamon
- 3 onions chopped
- 1/2 tsp Kashmiri red chili powder
- 1/2 tsp spicy red chili powder add as per taste
- 2 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/2 tsp garam masala powder
- salt to taste
- 2 green chilies add as per taste
- 1 tsp lemon Juice
- 1/2 tsp Kasuri methi roasted and crushed
- coriander leaves
Instructions
Preparations
- Boil 6 eggs, peel them and make long incisions on them. You can also prick the boiled eggs with a fork. This helps the eggs to absorb the flavor of the gravy. Keep it aside.
- Crush ginger and garlic in mortar and pestle. Set it aside.
- Grind tomatoes and cashews without adding water. Set them aside.
Making the dhaba style egg curry
- Heat 2 tsp of oil in a heavy bottom pan on low heat.
- Add turmeric powder, Kashmiri red chili powder, and a little salt to the oil. Stir to combine.
- Add eggs. Stir to coat eggs well with the spices. It will give a nice color to the eggs. Remove it to a plate.
- In the same pan, add the whole spices to it. Sauté it until aromatic.
- Next, add onions. Sauté the onions on medium heat until they are translucent.
- Add crushed ginger and garlic. Stir and cook until onions are golden.
- Stir in Kashmiri red chili powder, spicy red chili powder, coriander powder, turmeric powder, garam masala powder,and salt. Cook it for a minute.
- Add 1/4 cup of water and cook until water dries up.
- Add tomato-cashew paste. Cover and cook it for 5 minutes. Stir it in between, as required to avoid the masala from burning.
- Add turmeric powder, red chili powder, coriander powder, cumin powder & salt.
- Add water to adjust the consistency of the gravy. At this stage, taste and add salt, if required.
- Add green chilies and eggs. Cover and cook for 5 minutes or until gravy starts to leave oil from the sides.
- Finally add lemon juice, Kasuri methi, and coriander leaves. Cover and cook for 5 minutes on low heat.
- Dhaba style egg curry is ready.
Video
Notes
- Roasting the spices, onions, and tomato paste may take time but enhances the flavor. Keep patience while roasting it.
- Kashmiri red chili powder is optional. It gives a bright red color to the dish. You can replace it with simple red chili powder.
- Kasuri methi/dried fenugreek leaves are a must. If you really want to enjoy the authentic Dhaba style flavor then do not skip it. It enhances the aroma and flavor of the egg curry.
- Dhaba-style curry is actually spicy. Adjust the spices as per your need. The recipe I have shared here is mildly spicy.
- Roasted gram flour can be used instead of cashew to make this curry.
- The use of either cashews or roasted gram flour is a must. It prevents the gravy from turning watery.
The egg curry looks delicious. Addition of cashew paste has made the gravy rich. Thanks for sharing the recipe.