Egg Curry Dhaba Style
Egg Curry Dhaba Style: A rich and aromatic curry made with boiled eggs, bold spices, mustard oil, and a creamy onion-tomato base. Perfect with rice or rotis!
4 Servings
Ingredients
For the Gravy:
- 3 tablespoons mustard oil
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 cardamom pod
- 2 cloves
- ½- inch cinnamon stick
- 3 onions finely ground
- 8 garlic cloves minced
- 2- inch ginger minced
- 1 green chili chopped
- 4 tomatoes pureed
- 2 teaspoons Kashmiri red chili powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- ¾ teaspoon garam masala powder
- 1 teaspoon kasuri methi dried fenugreek leaves
- ¼ cup curd yogurt, whisked
- 1 –1½ teaspoons salt
- 2½ cups water
- 1- inch ginger julienned
- 2 green chilies slit
- 2 tablespoons chopped coriander leaves
- 2 –3 tablespoons cream optional
For Egg Tempering:
- 1 teaspoon oil
- 5 –6 boiled eggs peeled
- ½ teaspoon chili powder
- ½ teaspoon turmeric powder
- ¼ cup water
Instructions
Prepare the Gravy:
- Grind Onion Mixture: In a blender, grind the onions, garlic, ginger, and green chili into a smooth paste with minimal water. Set this aside.
- Heat Oil and Sauté Spices: In a large, heavy-bottomed pan, heat the mustard oil over medium heat until it reaches its smoking point. Add cumin seeds, bay leaf, cardamom, cloves, and cinnamon. Stir for 30 seconds until aromatic.
- Cook Onion Paste: Add the prepared onion paste to the pan and cook on low heat, stirring occasionally, until the mixture turns golden brown and oil begins to separate along the edges.
- Add Ground Spices: Stir in the Kashmiri red chili powder, coriander powder, and cumin powder. Cook for 2–3 minutes until the raw aroma of the spices dissipates.
- Incorporate Tomato Puree and Yogurt: Add the pureed tomatoes and salt, stirring to combine. Cook for 2–3 minutes, then add the whisked curd. Mix well to avoid curdling.
- Simmer the Curry: Add garam masala and kasuri methi, followed by 1½ cups of water. Stir to combine, cover, and simmer for 8–10 minutes until the oil separates.
- Add Finishing Ingredients: Stir in the julienned ginger, slit green chilies, coriander leaves, and an additional cup of water to achieve the desired consistency. If using, add cream for a richer texture. Reduce heat to low and allow the curry to simmer.
Temper the Eggs:
- Season and Fry the Eggs: In a frying pan, heat the oil over medium heat. Add chili powder and turmeric powder, then toss the boiled eggs to coat them evenly. Fry for 1–2 minutes, stirring gently.
- Combine with Curry: Add the tempered eggs to the prepared gravy, ensuring they are well-coated in the sauce. Simmer for an additional 2–3 minutes to blend the flavors.
- Serve: Garnish with chopped coriander leaves and serve hot with rice, naan, or rotis.
Notes
To make this recipe gluten-free, ensure all your spices and kasuri methi are certified gluten-free. Most mustard oil is naturally gluten-free, but double-check the label to confirm. The rest of the ingredients are inherently gluten-free, making this dish a safe and flavorful option!