Dhaba Style Egg Curry

shot of egg curry in a steel bowl topped with coriander leaves

This flavorful egg curry, packed with ground spices, onions, and tomatoes, has a spicy and aromatic kick and is an ideal dish for a satisfying family lunch or dinner.

Course Main Course

Cuisine Indian, North Indian

Diet Gluten Free

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 306kcal

Author Richa

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

Nutrition