Tempered boiled eggs meet a rich tomato gravy to make this delectable Dhaba Style Egg Curry that will easily become one of your favourite ways to serve eggs.
This recipe is a take on our famous Dhaba Style Chicken Curry – but with eggs instead. There’s always one of those weeknights when the veg produce is running low and the meats are still frozen and you’re wondering what you could possibly make for dinner. And eggs come to the rescue: every. single. time.
This is my go-to recipe for those days, and don’t be mistaken – this isn’t your average egg curry. We take it to the next level by tempering our boiled eggs: frying them in a spicy masala mix before adding them into the gravy. I love to serve this rich indian curry masala with some roti and steamed rice.
- No complicated prep here: this is a minimal chopping recipe
- Just a few of my tips and tricks will turn a simple egg curry into a dhaba style dish
- This works great as a last minute dinner/lunch - you don’t need to do anything in advance
Ingredients You'll Need for Dhaba Style Egg Curry
- For the masala,
- Mustard Oil – really adds its own distinct flavour. Wouldn’t recommend subbing for a neutral oil!
- Whole Spices: Cumin Seeds, Cardamom, Cloves, Cinnamon
- Aromatics: Onions, Garlic, Ginger, Bay Leaf, Green Chillies, Kasuri Methi
- Spice Powders: Kashmiri Red Chilli, Coriander, Jeera, Garam Masala
- For the gravy,
- Tomatoes – is it really an egg curry without tomatoes?
- Curd – trust me on this, it adds a nice texture to the gravy and balances the tang!
- Cream - to make the gravy more rich
- Eggs – boiled and peeled for convenience
How to make Dhaba Style Egg Curry
1. Grind onions, ginger, garlic and green chilies to a fine paste with very little water.
2. Make sure the paste has no lumps. Set aside.
3. Heat mustard oil in a large heavy bottom pan over medium heat. Add cumin seeds. Roughly pound all the whole spices (bay leaves, cinnamon, cardamom, peppercorns and cloves) and add to the oil.
4. Once they start to splutter, add the onion paste. Cook the onion paste on a low flame, stirring occasionally, till it is reduced to a golden, brown paste and you see a thin layer of oil along the sides.
5. Add turmeric powder, Kashmiri red chili powder, coriander powder and cumin powder. Cook for a few minutes or until the raw smell goes.
6. Add tomato puree and salt and mix to combine. Cook for 2-3 minutes.
7. Add curd and mix to combine.
8. Add garam masala and kassuri methi. Mix to combine and 1 ½ cups of water. Mix, cover and cook for 8-10 minutes or until the oil separates.
9. Add 1 ½ cups of water and mix to combine.
10. Mix, cover and cook for 8-10 minutes or until the oil separates.
11. Add slit green chillies, julienned ginger and 1 cup of water. Add coriander leaves and mix to combine.
12. Add cream (if using) and combine.
13. Turn the flame to low and simmer while you temper the eggs.
14. Add oil to a a frying pan and allow it to heat up. Reduce the heat to low and add chilli powder and turmeric powder.
15. Add boiled eggs and toss over medium flame for 2 minutes while stirring constantly. Add ¼ cup of water and mix.
16. Add the prepared gravy and sprinkle with some more coriander leaves. Serve hot along with rotis or rice!
Richa’s Top Tricks to make the best Dhaba Style Egg Curry
- For this recipe, we temper the eggs before adding it to the gravy. Tempering them is super simple – just add the boiled eggs to some heated oil in a pan with turmeric and red chilli powder, followed by some water, and then add the gravy into this pan. It’s a small step but you’ll really be able to tell the difference.
- Don't rush this process. Browning onions slowly well gets rid of any raw smell and flavour. You'll know its done when you see a little oil separating on the sides and the colour changes to a deep golden. This, in addition with the herbs, spices and tomatoes create the perfect balance.
- The little details matter here – the julliene cut of the ginger, the addition of curd, the amounts of water: be sure to follow these steps and measurements closely.
- There is a fair amount of fat in this recipe in the form of mustard oil. Don't skimp on it or the flavour will get compromised.
- I recommend using fresh tomatoes to make the tomato puree instead of canned here.
- I always recommend homemade garam masala. But even if using store bought, make sure its not more than a year old. Add it just before cooking the chicken so that it retains its freshness and aroma
You have got to give this dhaba style egg curry masala a try! When in doubt about what to cook, this is always one of those recipes that I come back to. And it makes for a great menu addition for family dinners – it’s a big hit with grown ups and kids alike, and you can always cater the spice to your own taste. I’d love to see you recreate this, do share your photos with me if you try.
LOVE THIS RECIPE? Subscribe to my newsletter and be the first to receive all new recipes!
Dhaba Style Egg Curry
Ingredients
Gravy
- 3 Tablespoons Mustard Oil
- 1 Teaspoon Cumin Seeds
- 1 Bayleaf
- 1 Cardamom
- 2 Cloves
- ½ Inch Cinnamon
- 3 Onions
- 8 Garlic Cloves
- 2 inch Ginger
- 1 Green Chillies cut into chunks
- 4 Tomato pureed
- 2 Teaspoons Kashmiri Red Chilli Powder
- 1 Tablespoon Coriander Powder
- 1 Teaspoon Jeera Powder
- ¾ Teaspoon Garam Masala Powder
- 1 Teaspoon Kasuri Methi
- ¼ Cup Curd whisked
- 1-1 ½ Teaspoon Salt
- 2 ½ Cups Water
- 1 inch Ginger julienned
- 2 Green Chillies slit
- 2 Tablespoons Chopped Coriander
- 2-3 Tablespoons Cream optional
Egg Tempering
- 1 Teaspoon Oil
- 5-6 Eggs boiled and peeled
- ½ Teaspoon Chilli Powder
- ½ Teaspoon Turmeric Powder
- ¼ Cup Water
Instructions
Gravy
- Grind onions, ginger, garlic and green chilies to a fine paste with very little water. Set aside.
- Heat mustard oil in a large heavy bottom pan over medium heat. Add cumin seeds. Roughly pound all the whole spices (bay leaves, cinnamon, cardamom, peppercorns and cloves) and add to the oil.
- Once they start to splutter, add the onion paste. Cook the onion paste on a low flame, stirring occasionally, till it is reduced to a golden, brown paste and you see a thin layer of oil along the sides
- Add turmeric powder, Kashmiri red chili powder, coriander powder and cumin powder. Cook for a few minutes or until the raw smell goes.
- Add tomato puree and salt and mix to combine. Cook for 2-3 minutes.
- Add curd and mix to combine.
- Add garam masala and kassuri methi. Mix to combine and 1 ½ cups of water. Mix, cover and cook for 8-10 minutes or until the oil separates.
- Add slit green chillies, julienned ginger and 1 cup of water. Add coriander leaves and mix to combine.
- Add cream (if using) and combine. Turn the flame to low and simmer while you temper the eggs.
Egg Tempering
- Add oil to a a frying pan and allow it to heat up. Reduce the heat to low and add chilli powder and turmeric powder.
- Add boiled eggs and toss over medium flame for 2 minutes while stirring constantly. Add ¼ cup of water and mix.
- Add the prepared gravy and sprinkle with some more coriander leaves. Serve hot along with rotis or rice!
Notes
- For this recipe, we temper the eggs before adding it to the gravy. Tempering them is super simple – just add the boiled eggs to some heated oil in a pan with turmeric and red chilli powder, followed by some water, and then add the gravy into this pan. It’s a small step but you’ll really be able to tell the difference.
- Don't rush this process. Browning onions slowly well gets rid of any raw smell and flavour. You'll know its done when you see a little oil separating on the sides and the colour changes to a deep golden. This, in addition with the herbs, spices and tomatoes create the perfect balance.
- The little details matter here – the julliene cut of the ginger, the addition of curd, the amounts of water: be sure to follow these steps and measurements closely.
- There is a fair amount of fat in this recipe in the form of mustard oil. Don't skimp on it or the flavour will get compromised.
- I recommend using fresh tomatoes to make the tomato puree instead of canned here.
- I always recommend homemade garam masala. But even if using store bought, make sure it's not more than a year old. Add it just before cooking the chicken so that it retains its freshness and aroma
Beatrix says
I made another recipe this week, I looked on your site first but only found the South Indian one with coconut milk. Going to make that one first and then try your dhaba style one! I'm excited to try yours!!