Dhaba-style egg curry is a delectable Indian curry dish inspired by roadside dhabas which are known for their hearty and flavourful meals.
This curry combines boiled eggs simmered in rich onion-tomato gravy infused with traditional spices. This is a comforting and flavourful dish perfect for any meal.
This is a protein-rich, beginner-friendly, gluten-free curry.
About Dhaba Style Egg Curry Recipe
Dhaba-style food is famous for its hearty and flavourful dishes.
Cooked on open flames, dhaba-style food gives a unique smoky taste to dishes that is very comforting and satisfying.
Today’s recipe is inspired by these roadside dhabas which I paired with flaky tawa paratha.
Dhaba style egg curry is a perfect meal for a quick weeknight dinner or for a special weekend treat.
What makes this curry special is its simplicity to make with just a few simple basic ingredients.
This is such a versatile curry that you can easily tweak it with additional ingredients as per your preference.
To make this dhaba-style egg curry, onions and tomatoes are cooked to create a thick luscious base that is infused with aromatic earthy Indian spices.
This dhaba-style egg curry pairs wonderfully with tandoori roti, butter naan, tawa paratha and also with jeera rice with a side of cooling raita or fresh salad.
Hard-boiled eggs are then simmered in this rich gravy to absorb all the flavours.
At home, we often like to include this egg curry for our Sunday lunch along with laccha paratha and chilled boondi raita by the side.
Recipe Video
ingredients
Eggs – We will need boiled eggs to make this dhaba style egg curry.
Onion & Tomatoes – We will need finely chopped onions and tomato puree which makes the base for this egg curry.
Whole Spices – To impart earthy flavour, we will require black cardamon, green cardamon, bay leaf, cinnamon and cumin seeds.
Powdered Spices – Basic spices like red chilli powder, turmeric powder, black pepper powder, garam masala powder, cumin-coriander powder are added.
Kasuri Methi (Fenugreek Leaves) – A tablespoon of kasuri methi takes this dhaba-style egg curry to its next level.
Cream – I like to add cream to give a nice texture to this curry. Adding cream is optional. You can also add cashew paste or whisked curd instead of cream or skip it entirely.
Oil – I have used sunflower oil in making this egg curry. You may use mustard oil if you have on hand as it gives nice flavour to this dish.
Variations
Malvani Style Egg Curry – This is made with desiccated coconut and onions infused with malvani masala. This is paired with bhakri, vade or steamed rice. Get Recipe here
South Indian Style – Made with coconut milk, curry leaves, and mustard seeds that give a prominent South Indian cuisine flavour. This is paired with steamed rice or Kerala paratha.
Serving Suggestions
This dhaba-style egg curry is best served with fresh tandoori roti, butter naan, laccha paratha for a complete meal.
You can serve it with fresh salad or chilled raita by the side to balance the spiciness.
This curry also pairs well with jeera rice.
Storage Options
Dhaba-style egg curry stays good for up to 3 days in the refrigerator. Store it in an air-tight container. Reheat before serving.
Related Recipes
More Egg Recipes
Malvani Style Egg Curry, Egg Bhurji (Spicy Scrambled Eggs), Egg Tawa Fry, Egg Masala Omelette
How to make Dhaba-style Egg Curry
If you like recipes like these, let’s connect on YouTube, Instagram & Facebook.
Thank you for stopping by, I would really love to know your thoughts on this recipe.
Also, do check out my Lifestyle Blog eralivine.com if interested.
Recipe Card
Dhaba Style Egg Curry | Anda Masala Dhaba Style
Ingredients
- 5 Boiled Eggs
- 1 Black Cardamom (Badi Elaichi)
- 3 Green Cardamom (Hari Elaichi)
- 1 Bay Leaf (Tej Patta)
- 1 inch Cinnamon Stick (Dalchini)
- 1 teaspoon Cumin Seeds
- 3 Onions, finely chopped
- 2 Tomatoes, pureed
- 3 Green Chilles, finely chopped
- 1 tablespoon Ginger garlic paste
- 1 teaspoon Red Chilli Powder
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala Powder
- 1/2 teaspoon Cumin Powder
- 2 tablespoons Coriander Powder
- 1 teaspoon Black Pepper Powder
- 1 teaspoon Kashmiri Red Chilli Powder
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
- 2 tablespoons Cream (optional)
- Salt to taste
- 2 tablespoons Coriander Leaves, to garnish
- 3 tablespoons Oil for the curry
Instructions
To Fry The Eggs
- Heat oil, add red chilli powder, turmeric powder and salt to taste. Give it a mix.
- Add boiled eggs and fry for 2-3 minutes. Set them aside.
Making Dhaba Style Egg Curry
- Heat oil, add wholespices and saute for 30 seconds.
- Add finely chopped onions. Saute for 2 minutes.
- Add greenc chilles and cook onions till translucent.
- Add ginger-garlic paste and saute onions till they turn golden brown in colour.
- Add tomato puree and mix well.
- Add spices, red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala powder and mix.
- Saute on high flame for 2 minutes.
- Add black pepper powder, salt to taste and kashmiri red chilli powder to add that bright red colour to the curry.
- Add 1/4th cup of water to prevent spices from burning.
- Cook till oil seperates from the masala.
- Once the masala is perfectly cooked, add 1 cup of water or as per gravy you need.
- Let the gravy come to a boil.
- Add kasuri methi and mix.
- Add fried eggs. Cover and cook for 3-4 mintutes.
- Add cream and mix everything together.
- Cover and let the eggs simmer for about another 2 minutes.
- Lastly, garnish with coriander leaves.
- Dhaba Style Egg Curry is ready.
- Serve hot with paratha, naan or roti.
