Dhaba Style Egg Curry


Fried Eggs
  • 4 tablespoons oil
  • ½ teaspoon kashmiri red chilli powder
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon salt
  • 6 boiled eggs
For Curry
  • 3 large onions sliced
  • 3 tablespoons oil
  • 1 bay leaf
  • 2 small cinnamon sticks
  • 2 green cardamoms
  • 1 black cardamom
  • 2 cloves
  • 5-6 black pepper corns
  • 1 tablespoon cumin seeds
  • 1 star anise
  • 2 large onions finely chopped
  • 1 tablespoons ginger garlic paste
  • 2 green chillies finely chopped
  • 1 teaspoon kashmiri red chilli powder
  • ¼ teaspoon turmeric powder
  • 1½ tablespoons coriander powder
  • 1 teaspoon cumin powder
  • 2 large tomatoes finely chopped or grated
  • salt to taste
  • 3 tablespoons curd
  • 2 tablespoons fresh coriander
  • 2 cups hot water
  • ½ teaspoon garam masala
  • 1 teaspoon kasuri methi
  • ½ teaspoon chicken masala
  • 2 green chillies
  • 2 tablespoons fresh coriander

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

Fried Eggs
  1. Heat oil in a pan.
  2. Now add red chilli powder, turmeric powder and salt.
  3. Further add the boiled eggs and let them cook for 3-4 minutes or until they get a light golden brown colour and crispy texture on the top.
For Curry
  1. In the same oil in which we fried the eggs add sliced onions and cook them for 4-5 minutes or until they get a golden brown colour.
  2. Once the onions are cooked let them cool down and then puree them in a grinder until smooth.
  3. Now heat oil in a pan and add all the whole spices and cook them for few seconds.
  4. Further add finely chopped onions and cook them for 4-5 minutes or until golden brown.
  5. Now add ginger garlic paste and cook for another minute.
  6. Add finely chopped green chillies and the onion paste we prepared earlier and cook the mixture for 3-4 minutes.
  7. Add red chilli powder, turmeric powder, coriander powder, cumin powder and mix well. Add some water if needed.
  8. Now add finely chopped tomatoes and salt. Cook the mixture for 5-6 minutes or until it releases oil from its sides.
  9. Switch off the flame and add beaten curd and keep stirring for a minute. Once done switch on the flame again and add fresh coriander and cook for minute.
  10. Now add hot water. Cover it with a lid and cook for 4-5 minutes or until it forms small bubbles on the top.
  11. Further add the boiled eggs, garam masala, kasuri methi and chicken masala.
  12. Let it simmer on medium heat for another 5 minutes. The egg curry is ready, serve with roti, paratha, naan or rice.
  13. Can be stored in the refrigerator for upto 3 days.

Recipe Notes

  • You can directly add boiled eggs in the curry, if you don’t like to fry them.
  • Whenever adding curd, make sure its at room temperature and beaten. If you add cold curd it might curdle.
  • Its very important to cook the onion and tomato masala properly for better taste and flavour.
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