Egg Curry

Egg Curry Dhaba Style- Spicy Egg Curry

Egg Curry Dhaba Style – Spicy Egg Curry, recipe with step by step cooking pictures follows.

Dhaba style egg curry

This dhaba style egg curry is such a lip smacking, very favorful, and absolutely fingerlicking and easy recipe. The egg curry is sure to delight your taste buds and a variety from the regular egg curries. Dhaba is the name given to roadside restaurants in India. They are usually situated on highways and serve local cuisine. ‘Dhaba’ name reportedly originated in the Punjab region of India. Many dhaba stands have both vegetarian and non-vegetarian offerings.

dhaba egg curry

In this egg curry boiled eggs were cooked in a spicy onion-tomato gravy. A wonderful mix of sweetness and spiciness. It is really good with tansoori rotis, naan, chapathi etc.

Spicy Egg CURRY

How to Make Egg Curry Dhaba Style- Spicy Egg Curry

Put a deep bottom frying pan and pour oil. Make slit in boiled eggs and fry until golden brown. Remove from oil and keep it aside.

step1 step1a

Heat a deep bottom sauce pan, add 2 tbsp oil. Put whole spices like cinnamon stick, cardamom, cloves, fennel seeds and fry for few seconds.

step2

Now add onion paste and fry until the onions are well cooked and the raw smell disappears.

step3

Add finely chopped green chillies and combine well. Now add ginger, garlic paste and stir and saute for one minute.

step4 step4a

Add kashmiri chilly powder, turmeric powder, coriander powde, salt and combine well.

step5 step5a

Then add the tomato puree and mix well.

step6

Add 1 cup chicken stock or water and allow to boil. Once the gravy reaches thick consistency, add the boiled eggs.

step7

Add garam masala powder and amchoor powder and stir for a minute. Adjust salt at this level.

step8

Turn off flame, garnish with fresh coriander leaves and serve hot along with roti or rice.

step9

Enjoy!! Happy Cooking.

egg spicy curry

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13 comments on “Egg Curry Dhaba Style- Spicy Egg CurryAdd yours →

    1. I have made it in a spicy and tangy version. If u want you can reduce the green chillies also. Actually its our choice Deepak.

      Anyway the best is with little spicy and tangy

  1. Seems very interesting. I’ll ask my wife to try it.Our East Indian style is little different. V use coconut milk. But for a change,I think v should go for it.

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