Indian Dhaba Egg Curry.
A curry so flavourful, spicy, delicious and pairs so well with any flatbreads or rice preparations of choice. This Egg curry reminds me of the egg curries you get in Indian road side dhabas. Rich, spicy and more-ish. These road side dhabas do not have too much many things to offer in their menu, but whatever they serve is so village style and full of delicious flavours. Egg curry is one such thing.
We love to pair this with simple and humble chapatis with a side of onion salad and a lemon wedge. Oh! Me and my family are the happiest with this kind of a meal.
This is an onion, tomato and coconut gravy with a variety of Indian spices which will leave you wanting for more. In this recipe, I have used coconut milk but feel free to skip that and add whisked curd to the gravy. I believe coconut milk balances the spices and gives it a wonderful flavour.
If you like this Indian dhaba egg curry recipe or have any questions, please leave your thoughts in the comments below or connect with me on my Instagram or Facebook handle.
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Indian Egg Curry
Ingredients
- 8 Pcs Eggs Hard boiled
- 2 Pcs Onions - medium sized Finely chopped
- 5 Pcs Tomatoes - small to medium sized Puréed
- 5-6 Pcs Green chillies
- 9-10 Cloves Garlic
- 1.5 Inch Ginger
- 1/4 Cup Coconut milk
- 1 Tsp Cumin seeds
- 3 Pcs Green cardamom
- 7-8 Pcs Whole black pepper
- 1 Pc Star anise
- 1/2 Tsp Turmeric powder
- 1 Tsp Red chilli powder
- 1.5 Tsp Coriander powder
- 1 Tsp Roasted cumin powder
- 1/2 Tsp Garam masala
- 1/4 Tsp Kasuri methi optional but recommended
- Salt to taste
- 1/4 Cup Coriander leaves Chopped
- 7-8 Pcs Curry leaves
- 2 Tbsp Ghee
- 1 Tbsp Oil
- 1 Cup Water
Instructions
- Hard boil eggs and keep aside. (Boil for 10 mins and then immediately put them in ice cold water. Easy to peel)
- Make a coarse paste of green chillies, garlic and ginger.
- Heat oil and ghee in a pan (oil is added in ghee while cooking so that the ghee doesn’t burn). Add cumin seeds, cardamom, whole black pepper and star anise. Sauté them until fragrant.
- Add in the curry leaves and green chilli paste. Sauté for 20 secs and add the onions. Let the onions cook until they turn light brown. Give it a couple of stirs.
- Add in the tomato purée and let it cook for medium low flame until the sides start releasing oil.
- Add in salt, turmeric powder, red chilli powder, roasted cumin powder, and coriander powder. Mix. Let everything cook for 2-3 mins.
- Add in the coconut milk, stir and let it cook for another 5 mins. Add water. Mix.
- Add in the the eggs, add chopped coriander leaves. Mix, cover and cook it for 10-12 mins on low flame.
- Add in the garam masala, dried fenugreek leaves (kasuri methi) if using. Remove from heat and serve with flatbreads or rice.Enjoy!!!
Notes
