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Punjabi style or dhaba style Egg Curry | Egg Curry Recipe

Dhaba Style Egg Curry

Meenu Gupta
Egg curry made in typical dhaba (north indian) style. Pair it with any Indian bread for a delicious meal.
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Lunch & Dinner, Main Course
Cuisine Indian
Servings 3
Calories 360 kcal

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.
    Egg Curry Recipe at YourFoodFantasy.com

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.

Nutrition

Nutrition Facts
Dhaba Style Egg Curry
Amount Per Serving
Calories 360 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 5g31%
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 374mg125%
Sodium 1037mg45%
Potassium 684mg20%
Carbohydrates 19g6%
Fiber 5g21%
Sugar 10g11%
Protein 16g32%
Vitamin A 2121IU42%
Vitamin C 34mg41%
Calcium 98mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword dhaba style egg curry, Egg curry, egg curry recipe, how to make egg curry, Indian egg curry