Indian Egg Curry Recipe – Been to India? Or you live in India? Did you get a chance to eat at Dhaba? If you wish to taste best Indian food, you must try it a good dhaba. However it is not logistically possible that we go to dhaba all the time, but we can always make same delicious food at home. Here is copycat Dhaba style egg curry recipe. If you love Indian curries and egg, I am sure you will relish this curry.
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Egg Curry
Curries are well known in the world now. In India “curry” is interchangeably used with “sabzi”, which can be treated as equivalent of curry in loose sense. Sabzi in strict sense means green vegetables. When you make a curry with egg as main ingredient, it is egg curry. As India is a huge country and food changes as you move from one part of the country to other, so does the way the egg curry is made.
This egg curry recipe here is how you find it in north-indian dhaba, also referred as punjabi style egg curry.
Eggs in a curry?
Egg is undoubtedly a true global cuisine. Everyone in the world knows about eggs and have their own ways of having eggs in the diet. Eggs are probably the cheapest source of protein. Egg curry happens to be my most favourite way of having eggs. To my surprise, not many people (outside Indian subcontinent) has heard about egg curry. I can assure that egg curry is one delish curry. In India egg curry is also known as “Anda Curry” or “Ande ke Sabzi”. Anda is hindi of egg.
How to make best egg curry
- First of all, take off the shell from the eggs.
- Puree onions and tomatoes with green chillies separately and set them aside.
- Now heat mustard oil in a pan and saute eggs in it until they are golden. Take them out and keep them on a kitchen towel.
- In the same pan, add asafoetida powder and cumin seeds. Once they crackle, add cinnamon stick, bay leaves, and cloves and saute for 1 minute.
- Now add onion paste/puree that you prepared, and saute till it is golden brown.
- Add ginger garlic paste and saute until the raw smell goes off.
- Add Kashmiri red chili powder, garam masala, coriander powder and then add tomato puree and fry all until this paste starts oozing oil.
- Add yogurt and keep stirring until the paste started boiling and then add 1 cup of water or as required depending upon the thickness of gravy u want. Cook until the gravy thickens and oil begins to separate. Now add food colour, garam masala and salt and mix it properly.
- Add little water (to dilute) and the boiled eggs and sprinkle chopped coriander leaves. Delicious egg curry is ready.
Pro Tips for Best Egg Curry
- You can use any other oil of your choice if you don’t want to cook in mustard oil. I prefer making it in mustard oil only as it gives the same taste which we get in Punjabi Dhabas and Jama Masjid Gali in Delhi. I am aware that people may frown on name of mustard oil, however try once and you will like this egg curry more in mustard oil
- Adding food colour is entirely your choice. Adding the color makes it even more enticing in looks. Please go with organic color if using color.
- Again I used Kashmiri red chilli powder just to give that red colour to my gravy. Instead you can use normal red chilli powder as well.
- After adding yogurt, you must stir the paste continuously till it starts boiling otherwise it will curdle.
- Choice of egg. You can use egg which is boiled a few hours, however I will recommend using fresh boiled eggs (not like boiled day ago).
- When you saute eggs in oil, oil may splitter, please be careful.
This Egg Curry Is
- Authentic as you find in Indian roadside Dhaba
- So easy to make with minimal expertise
- Winner for any day cooking. It does not take long to make this scrumptious egg curry and can be made on a busy week day too.
- Loved by egg lovers
Other Egg Curry Versions
- You can try this south-indian (chettinad style egg curry). Flavours of south Indian egg curry has coconut milk predominance.
- You can also pair eggs with spinach and make spinach egg curry.
Serving suggestion for egg curry
Serve this egg curry hot along with plain rice or naan or roti. This egg curry is not suitable for freezing. You can refrigerate it for a day, though my recommendation is to consume it in few hours.
Other egg recipes
If you are an egg person, you may like to check the following egg recipes too
Recipe Card
Dhaba Style Egg Curry
Ingredients
- 6 Boiled Eggs Hard boiled
- 2 Onion Medium Size, chopped
- 4 Tomatoes Medium Size, chopped
- 2 Green chillies Or may be 1 as per taste
- 1 Tbsp Ginger Garlic Paste
- 1 Tbsp Yogurt
- 2 Bayleaves
- 1 Inch Cinnamon stick
- 2 Cloves
- 1 Tsp Cumin Seeds
- 1/3 Tsp Asafoetida
- 1 Tsp Kashmiri Red Chilli Powder Optional
- 1/2 Tsp Garam Masala Powder
- 1/2 Tsp Coriander Powder
- 1 Tsp Salt As per taste
- 3 Tbsp Edible Mustard Oil
- 10 Grams Fresh Coriander Leaves For Garnishing
- Edible Red Color Few Drops (Optional)
Instructions
- First of all, take off the shell from the eggs.
- Puree onions and tomatoes with green chillies separately and set them aside.
- Now heat mustard oil in a pan and saute eggs in it until they are golden. Take them out and keep them on a kitchen towel.
- In the same pan, add asafoetida powder and cumin seeds. Once they crackle, add cinnamon stick, bay leaves, and cloves and saute for 1 minute.
- Now add onion paste/puree that you prepared, and saute till it is golden brown.
- Add ginger garlic paste and saute until the raw smell goes off.
- Add Kashmiri red chili powder, garam masala, coriander powder and then add tomato puree and fry all until this paste starts oozing oil.
- Add yogurt and keep stirring until the paste started boiling and then add 1 cup of water or as required depending upon the thickness of gravy u want. Cook until the gravy thickens and oil begins to separate. Now add food colour, garam masala and salt and mix it properly.
- Add little water (to dilute) and the boiled eggs and sprinkle chopped coriander leaves.
- Serve hot and enjoy with Rice, Paratha, roti or Naan of your choice.
Notes
- You can use any other oil of your choice if you don’t want to cook in mustard oil. I prefer making it in mustard oil only as it gives the same taste which we get in Punjabi Dhabas and Jama Masjid Gali in Delhi.
- Adding food colour is entirely your choice. I added it as I want the colour of the gravy to be same as we get it at the places mentioned above.
- Again I used Kashmiri red chilli powder just to give that red colour to my gravy. Instead you can use normal red chilli powder as well.
- After adding yogurt, you must stir the paste continuously till it starts boiling otherwise it will curdle.