Egg Curry | Dhaba Style
Authentic Dhaba-style egg curry with boiled eggs in spicy onion-tomato gravy. Ready in 30 mins.
Equipment
- 1 Medium Kadai/Wok
- 1 Non-stick Frying Pan for eggs
- 1 Wooden Spatula
- 1 Slotted Spoon/Ladle
- 1 Blender/Mixie For puree
- 1 Pressure Cooker Pot 3 cups water (for boiling eggs)
- 1 knife
- 1 Cutting Board
- 1 set Measuring Cups
- 1 Measuring Spoons 1 tsp, ½ tsp sizes
Ingredients
Main Ingredients:-
- 5 nos. Hard boiled eggs, peeled & pricked with fork
- 1½ Cups Onions, chopped or boiled-pureed
- 1 Cup Tomatoes, pureed
- 1 tsp Ginger-garlic paste
- 3 tbsp Oil or ghee, divided
- 1½ Cups Water, adjust for gravy
Spice Powders:-
- 1 tsp Red chili powder, adjust to taste
- 1 tsp Garam masala
- 1/4 tsp Turmeric Powder
- 3/4 tsp Salt
Whole Spices:-
- 1 nos. Bay leaf
- 1/2 Inch Cinnamon stick
- 2 nos. Green cardamom pods
- 2 nos. Cloves
- 1/2 tsp Cumin Seeds
Garnish:-
- 2 tbsp Coriander leaves, chopped
- 1/4 tsp Kasuri methi, crushed (optional)
Instructions
- Prep the Eggs (5 mins)Boil 4-5 eggs in 3 cups water, medium flame 8-10 mins till shells crack. Drain, ice bath 5 mins, peel. Pat dry, prick 2-3 times with fork. Heat 1 tsp ghee/oil in non-stick pan, fry eggs golden-blistered (2 mins). Sprinkle pinch chili powder + garam masala. Set aside.
- Spice Base (7 mins)Same pan, heat 2 tbsp oil. Add whole spices (bay leaf, cinnamon, cardamom, cloves, cumin)—sizzle 30 secs till aromatic. Add onions (chopped or boiled-pureed), sauté golden brown (5-7 mins, don't rush).
- Masala Magic (5 mins)Stir in 1 tsp ginger-garlic paste, cook 1 min till raw smell fades. Add tomato puree, cook till mushy (3 mins). Mix in spice powders (chili, garam masala, turmeric) + salt. Fry till oil separates, masala leaves pan sides (2-4 mins)—kitchen smells amazing!
- Gravy Time (7 mins)Pour 1½ cups water, mix well. Bring to boil, then simmer till gravy thickens (5 mins). Oil sheen on surface = perfect. Taste test—add sugar pinch if tangy.
- Finish & Serve (3 mins)Gently slide fried eggs into gravy. Sprinkle crushed kasuri methi. Cover, low flame 2-3 mins for flavors to soak in. Garnish chopped coriander. Serve hot with roti, naan, jeera rice or paratha.
Notes
Onion Prep Hack
Boil diced onions 4-5 mins before pureeing—removes raw bitterness that ruins gravy. Drain well, cool, then blend smooth. Skip if you prefer chunky texture. Perfect Eggs Every Time
Boil medium flame 8-10 mins till shell cracks. Ice bath 5 mins peels effortlessly. Prick 2-3 times with fork post-peel—gravy soaks right in. Spice Tips
Gravy serves 6 eggs / 4 people. Halve for 2-3. Double gravy for rice lovers. Freezing
Freeze plain masala base only. Thaw overnight, add fresh fried eggs. Don't freeze complete curry. Spice Level Guide
Sauté mode steps 1-4 → 1 cup water → trivet eggs → 7 mins HP → QR → finish eggs in gravy. Storage
Boil diced onions 4-5 mins before pureeing—removes raw bitterness that ruins gravy. Drain well, cool, then blend smooth. Skip if you prefer chunky texture. Perfect Eggs Every Time
Boil medium flame 8-10 mins till shell cracks. Ice bath 5 mins peels effortlessly. Prick 2-3 times with fork post-peel—gravy soaks right in. Spice Tips
- Chili powder: Start ½ tsp, taste gravy before eggs go in. North Indian style loves heat!
- Garam masala: Add half during masala frying, half at end—layered aroma.
- Use fresh spices for dhaba-level punch.
- Authentic dhaba: 4 tbsp+ oil (gravy shines oily)
- Home style: 2-3 tbsp (still flavorful, less guilt)
- Ghee > oil for richness
- Rich: 3-4 tbsp fresh cream last 2 mins
- Cashew: Blend 10 cashews + ¼ cup water to milk
- Coconut: ¼ cup thick milk (South Indian twist)
- Masala base: Fridge 2 days, freezer 1 month
- Full curry: Fridge 2 days max (eggs get rubbery)
- Reheat splash water, low flame
Gravy serves 6 eggs / 4 people. Halve for 2-3. Double gravy for rice lovers. Freezing
Freeze plain masala base only. Thaw overnight, add fresh fried eggs. Don't freeze complete curry. Spice Level Guide
- Kids: ¼ tsp chili + no green chili
- Medium: ½ tsp chili
- Spicy: 1 tsp chili + slit green chili
- Too spicy? Sugar pinch + cream/yogurt
- Too thin? Simmer uncovered 3-4 mins
- Bitterness? ¼ tsp sugar + tadka extra ghee
- Paratha stuffing: Mash egg + gravy
- Breakfast toast: Top with runny egg
- Fried rice: Stir through day-old rice
Sauté mode steps 1-4 → 1 cup water → trivet eggs → 7 mins HP → QR → finish eggs in gravy. Storage
- Fridge: Airtight glass/steel 48 hrs max
- Reheat: Low flame + 2 tbsp water
- Don't: Microwave (eggs explode)