Dhaba Style Egg Curry
Spicy, rich Indian roadside egg curry
Perfectly boiled eggs simmered in a bold, smoky onion-tomato gravy with aromatic whole spices and classic dhaba-style Indian masalas.
Equipment
Ingredients
Main Ingredients
boiled eggs (boiled, peeled)
6 piece
onion (finely chopped)
2 piece
tomato (chopped)
3 piece
garlic (minced)
4 clove
green chilli (slit)
2 piece
coriander leaves (chopped)
30 g
Spices & Seasonings
cumin seeds
1 tsp
bay leaf
1 piece
dry red chilli
2 piece
turmeric powder
0.5 tsp
red chilli powder
1 tsp
coriander powder
2 tsp
garam masala
1 tsp
cumin powder
1 tsp
black pepper
0.5 tsp
salt
1 tsp
Other
oil
3 tbsp
water
250 ml
Instructions
Prepare the eggs
Hard boil the eggs, cool them, peel and set aside.
Heat oil and temper spices
Heat oil in a pan and add cumin seeds, bay leaf and dry red chillies until they splutter.
Sauté onions
Add finely chopped onions and sauté until golden brown.
Add garlic and green chilli
Add minced garlic and slit green chillies, cook for 1 minute until fragrant.
Add tomatoes and cook gravy
Add chopped tomatoes and cook until soft and oil separates.
Add powdered spices
Add turmeric, red chilli powder, coriander powder, cumin powder, garam masala, black pepper and salt. Stir well.
Add water and simmer
Pour in water and bring the gravy to a simmer.
Add eggs to gravy
Gently place the boiled eggs into the gravy and coat them well.
Garnish and serve
Turn off heat, sprinkle chopped coriander leaves and serve hot.
Original recipe
Storage
Store in airtight container; gravy may thicken when cold, add splash of water when reheating
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