Egg curry is an easy but delicious curry made with aromatic spices, a hint of kasoori methi and onions and tomato puree. It is sure to score 10 on 10 at your dinner table.
Egg is a versatile cooking ingredient. Many people who do not eat meat eat eggs. Delicious and quick this egg curry can be ready in 25 minutes. I call it easiest, yummiest curry and everyone’s favorite. Meat lovers adore the Egg Curry and eggetarian vegetarians like it too.
Kids love it for taste of eggs and moms love it because it is healthy for kids.
A nice change of pace and convenient on those days when you out of vegetables or meat. Try this recipe and your family will fall in love with it.
Garnish egg curry with coriander leaves and serve hot with paratha, roti or rice for Lunch or Dinner.
Love to see you try my egg curry recipe. If you really like it, please share it or leave a message to let me know!
Step by Step Video for ‘Dhabha Style Egg Curry’ Recipe (Scroll Down for detailed & printable recipe)
Ingredients for the Egg Curry
- 4 Boiled Eggs /Anda
- 2 Onion /Pyaz
- 5 Tomatoes / Tamatar
- ⅛ cup Besan Gram flour
- 1 tbsp Kashmiri red Chilli powder
- 1 tbsp Coriander Cumin / Dhania Jeera powder
- ½ tsp Turmeric /Haldi powder
- ½ tsp Garam masala
- 1 tbsp Kasuri Methi
- 1 tbsp Fennel seed / Saunf
- ¼ cup Cilantro /Dhania
- 5 Cloves /Laung
- 8 to 10 Black pepper / Kali mirch
- 4 Cardamom /Elaichi
- 2 Dried Red Chilli
- 2-3 Green Chillies
- 1 tbsp Ginger Garlic /Adrak Lasan paste
- 4 tbsp Oil
- as per your taste Salt
- 2 cups Water
Prepping for the egg curry
1)Boil the eggs peel and if you want to know how to make perfect boil eggs then just check out my video or recipe as to boil eggs perfectly.
2)poke the boiled eggs with a toothpick in 5-6 places. This will help all the masalas to sneak inside the eggs.
Method for making the egg curry
1) first let’s work on making the tomato puree so for that make a cross cut on the top of the tomato as well as the bottom.
2) give some cuts on the sides as well and then add the tomato in the boiling water.
3)After about 2-3 minutes or once the skin of the tomato starts peeling off remove the tomatoes in a plate and remove the skin and then add it to the blender.
4)Make sure to run the blender only once the tomatoes have cooled off and make a smooth puree.
5)And now in a pot add about 3 tbsp of oil and once its hot add the boiled eggs and give it a quick stir.
6) then add a pinch of salt followed by a pinch of turmeric and red chilli powder and garam masala and give it a quick stir and fry for the next 1-2 minutes.
7)After about 2 minutes remove the eggs and keep them aside.
8) in the same oil add the 5 Cloves which is Laung, 8 to 10 Black pepper which is Kali mirch, 4 Cardamom which is Elaichi, 2 Dried Red Chilli, 1 tbsp Fennel seed which is Saunf, 2-3 sliced green chillies followed by 2 medium size or 1 cup of diced onions.
9)And mix everything in and cook for 3-4 minutes or till the onions are halfway cooked.
10)After 3-4 minutes add 1 tbsp of Ginger Garlic paste and mix it in add the salt and mix it in and lets cook the onions for more 4-5 minutes.
The most important part, is to cook the onions on a low flame for a long time so they don’t burn and get caramelized.
11)Once the onions are cooked add the tomato puree followed by the ½ tsp Turmeric or Haldi powder, 1 tbsp Kashmiri red Chilli powder and 1 tbsp Coriander Cumin / Dhania Jeera powder and give it a good mix and now let’s cook the tomatoes for the next 6-7 minutes or until the oil starts separating from the tomatoes, don’t forget to stir in intervals
12)7 minutes later add ⅛ cup of Besan which is Gram flour little at a time so it gets mixed in properly and cook for about 1 minute.
13)And now add about 2 cups of hot water and mix it all in and cook for the next 5 minutes on medium flame or until the gravy starts to thicken.
14)After about 5 minutes later add 1 tbsp Kasuri Methi and ½ tsp Garam masala and mix it well and now it’s time to add the boiled eggs along with fresh dhania and give it a good mix and now cook for more 5 minutes.
15)After 5 minutes give a tadka by adding a little oil in a tempering pan and once hot then add some kashmiri red chilli and then immediately add that on top of our dish this will give our dish that colour and look and taste of the actual dhaba style
16)the dish is ready so now remove it in a serving bowl. ii bet you must have never made egg curry anday curry like this do try it and do let me know how it turns out.
You can have egg curry with roti, rice or even bread.