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.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Main
Cuisine: Indian
Servings: 5people
Calories: 192kcal
Author: Preeti
Equipment
Heavy bottom pan or wok
Ingredients
6eggs, boiled and peeled
a small piece of ginger
7garlic cloves
4 tomatoes
7cashews
¼teaspoonturmeric
½teaspoonKashmiri red chili powder
2green cardamoms
12peppercorns
1teaspooncumin
3cloves
1-inchcinnamon
3onionschopped
½teaspoonKashmiri red chili powder
½teaspoonspicy red chili powderadd as per taste
2teaspooncoriander powder
¼teaspoonturmeric powder
½teaspoongaram masala powder
salt to taste
2green chiliesadd as per taste
1teaspoonlemon Juice
½teaspoonKasuri methiroasted 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 teaspoon 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 ¼ 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 Dhabastyle 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.