Dhaba Style Egg Curry

Egg Curry is a deliciously rich onion tomato gravy, tastes exactly like the ones you get in dhabas. These are perfect with some rice or paratha and fresh salad on the side. Step by step video included after the recipe.

This Egg curry reminds me of the rustic egg curries you get in dhabas.  Rich, spicy Onion tomato gravy with oil oozing on the sides and a smokey flavour. It pairs perfectly with naan or paratha.

Trips on Indian highways are incomplete without a stop at Dhabas. You might not get an elaborate menu in those places but you will definitely get hot fresh. Naan, Tandoori roti, dal fry, chana masala, egg curry, chicken curry are few of my favourites, of course with lots of onion, lemon and green chilli.

How To Make Perfect Hard Boiled Egg?

I know boiling eggs is not something, you all need to learn. I mean, it is so basic, who needs a recipe for that. But I often hear people struggling to get perfectly boiled and peeled eggs. So here is the thing, to get perfectly boiled eggs there are two things that matter. One is the cooking time and the second thing is the age of the egg.

The egg needs to be fresh. If the eggs are older, then I often find it becomes difficult to peel them. Put eggs in a pan, cover with water. Bring it to a boil and boil for 6-7 minutes. Using a slotted spoon remove and put it in cold water. Once the temperature comes down and is easy to handle, peel the eggs.

How To Make Spicy Egg Curry?

The procedure for making this egg curry is just like any other curry. It starts with making the onion tomato base.

Most of the egg curries don’t call for frying egg before adding it to the gravy. But I love to toast eggs until some brown patches appear. It enhances the flavour. Toss egg in a little salt, turmeric and chilli powder. Add in very hot oil and toss it until you see small brown patches.

To the same pan add butter and fry dry red chilli until smokey. Saute onion until it is softened and start to brown. Sauteeing onion to the right stage is very important. Raw bite of onion in the gravy is not pleasant to experience. Next, add ginger garlic paste and saute until the raw smell is gone.

Add all the spice powder except garam masala and salt. Saute until the mixture is fragrant. Keep an eye in this step. You can also mix the dry spice in 1/4 cup of water and add to the pan. Sauteing dry spices in the oil helps release flavour.

Add chopped tomatoes and saute until the mixture comes together. Add green chilli and crushed Kasuri methi.

Tips For The Best Egg Curry

• While cooking onion, sprinkle a big pinch of salt. This helps to sweat onion faster.
• If you are worried about burning spices after adding it to the pan, mix all the spices to 1/4 cup water, make a paste. Add it to the pan.
• To fasten the cooking of tomatoes, slit the tomatoes (not deep) and microwave for 5 minutes. Once it has cooled down, chop.
• For best flavours, add freshly ground spices or at least spices that are not more than 10 days old. I always make small batch of spice powder for 8-10 days.

Love Curry?? Here are a few more curries

CHICKPEA CURRY

GOAN PRAWN CURRY

CREAMY CAULIFLOWER CURRY