Dhaba style egg curry recipe | Anda masala recipe

Dhaba style egg curry recipe with step by step photos and a video. This simple egg curry is made in dhaba style. Egg curry is also known as Anda curry in Hindi. Dhaba style Anda masala/Egg curry is easy to make at home. Serve hot with Roti/Naan/Steamed Rice.

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Dhaba style of cooking includes the use of simple spices that are available locally but the flavors are awesome. The rustic flavors coming from these dishes makes them special. The gravy thickens with the use of gram flour (Besan). Also, the addition of kasuri methi adds a magical touch to the recipe. To know more about dhaba style cooking and what does it mean? check out this post.

To make this egg curry, first, boil and peel the eggs. Make long incisions on them and fry it in simple spices. Keep it aside. Then sauté some whole spices, onion, ginger & garlic in oil. Add spice powders, tomato puree, salt, and eggs. Cook it for 10-15 minutes. Egg curry is ready within 30 minutes.

You may also like other egg recipes from the website:

1. Egg fried rice
2. Traditional Egg Biryani
3. Egg biryani in a pressure cooker
4. Egg roast

Tips to make perfect dhaba style egg curry:

1. You will need hard boiled eggs for making this gravy. Add 6 eggs to a saucepan and fill it with water. Let the water comes to a boil. Boil the eggs for 5 minutes on high flame. Switch off the flame. Drain off the hot water and place it in cold water.
2. Peel the eggs and then make long incisions on it or prick it with a fork. This will make the eggs absorb all the flavors of the gravy while cooking it.
3. Frying the eggs in the spices before adding it to the onion-tomato gravy enhances the flavor of the dish. Also, it gives a golden color to the eggs.
4. Addition of gram flour (besan) thickens the gravy. It also adds flavor to the egg gravy. Before adding it, either roast gram flour (besan) on another pan and then add it. Or, add it directly but then roast it for 3-4 minutes stirring continuously till aromatic.
5. Roasting the gram flour is a bit tricky part. If roasted well, it will thicken the gravy and also enhance the flavor. But if not roasted well, it will spoil the entire gravy.
6. Kasuri methi is a must in dhaba style of cooking. You can skip adding it but you will miss the flavor of kasuri methi.
7. Roast all the ingredients well and this will enhance the flavor of the gravy.
8. I have used a vegetable chopper to finely chop the onions. You can use onion paste also but there are some chunks of onions in the dhaba style gravy. 
9. I have used Kashmiri red chili powder in the recipe. It gives a bright red color to the egg curry. But you can use normal red chili powder to make this recipe.
10. The gravy thickens after some time as we have used gram flour (Besan). If this happens then add warm water and bring it to a boil before serving.
11. Add hot water while adjusting the consistency of the gravy. It will lessen the cooking time & also it makes the gravy smooth in texture.
12. Dhaba style egg curry is spicy but you can adjust the spices as per your taste.

How to make Egg curry with step by step photos:

Preparations to be done:

1. Boil eggs. Peel it. Make long incisions on them or you can prick it with a fork and keep it aside.
   

   

2. Heat oil in a pan.
3. Add turmeric powder, red chili powder, garam masala & eggs.
4. Coat the eggs well in the spices and fry it till golden brown in color.
5. Take it out and keep it aside.
   

   

6. In the same pan add 2 tsp oil.
7. Add cumin & whole spices and fry it for a minute.
8. Add ginger, garlic & onions. Saute till onions are golden brown in color.
   

   

9. Add besan/gram flour & spice powders.
   

   

10. Roast for 3-4 minutes until it stops sticking the pan. 
11. Add tomato puree & salt and mix.
    

    

12. Cook till oil starts to separate from the masala.
13. Add hot water and adjust the consistency of egg curry.
14. Cook till oil starts to float on the top.
    

    

15. Finally, add garam masala powder, kasuri methi, and eggs.
16. Cover and cook for 2 minutes. Switch off the flame.
17. Egg curry is ready to serve.
    

    

18. Serve hot with Roti/Naan/Steamed rice.

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5 from 2 votes

Dhaba style egg curry recipe | Simple egg curry

Egg curry made with boiled eggs that are fried in spices and then cooked in onion tomato gravy. Serve Anda curry hot with Roti/Naan/Steamed rice.

Course Main

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 311kcal

Author Preeti

Equipment

• Heavy bottom pan or wok

Ingredients

For roasting the eggs in spices:

• 6 eggs boiled & peeled
• 2 tbsp oil
• 1/4 tsp turmeric powder haldi powder
• 1/2 tsp red chili powder lal mirchi powder
• 1/2 tsp garam masala powder

For making the egg curry:

• 2 onions big size, finely chopped
• 7 garlic cloves finely chopped, lasan
• 1/2 inch ginger finely chopped, adrak
• 2 green chilies slit, hari mirchi
• 4 tomatoes big size, pureed
• 1/2 tsp cumin jeera
• 1/2 tsp turmeric powder haldi powder
• 1 tsp Kashmiri red chili powder lal mirchi powder
• 2 tsp gram flour Besan
• 1 tsp coriander powder dhaniya powder
• 1 tsp garam masala powder
• 1 tsp Kasuri methi crushed

whole spices:

• 1 bay leaf tej patta
• 4 cloves lavang
• 1 green cardamom hari elaichi
• 1 inch cinnamon sticks dalchini

Instructions

Preparations to be done:

• Boil eggs. Peel it. Make long incisions on them or you can prick it with a fork and keep it aside.

How to make Egg curry:

• Heat oil in a pan.
• Add turmeric powder, red chili powder, garam masala & eggs.
• Coat the eggs well in the spices and fry it till golden brown in color.
• Take it out and keep it aside.
• In the same pan add 2 tsp oil.
• Add cumin & whole spices and fry it for a minute.
• Add ginger, garlic & onions. Saute till onions are golden brown in color.
• Add besan/gram flour & spice powders.
• Roast for 3-4 minutes until it stops sticking the pan.
• Add tomato puree & salt and mix. Cook till oil starts to separate from the masala.
• Add hot water and adjust the consistency of egg curry.
• Cook until oil starts to float on the top.
• Finally, add garam masala powder, kasuri methi and eggs.
• Cover and cook for 2 minutes. Switch off the flame.
• Egg curry is ready to serve.
• Serve egg curry hot with Roti/Naan/Steamed rice.

Video

Notes

1. You can roast the gram flour till aromatic in a separate pan and then add this while adding all the spice powders.
2. Use normal red chili powder if you do not have Kashmiri red chili powder.
3. You can replace gram flour/besan with cashew paste too. Soak cashew nuts in warm water for 5 minutes and then grind it to a fine paste. 
4. You can skip adding kasuri methi to the recipe. Add coriander leaves to make a simple egg curry. This also tastes delicious.

Please leave your valuable suggestions, feedback or any query related to the recipe in the comment box. If you make this recipe in any other way, do share your tips and suggestions to make it better. Till then enjoy your day………Happy Cooking 🙂

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