Go Back
egg curry
Sneha Paul

Egg Curry | Dhaba-Style Egg Gravy

Delicious and quick egg curry recipe, ready in just 20 minutes. This dhaba-style egg curry goes well with steamed rice, hot phulkas or parathas.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 4 eggs boiled and peeled
  • 1/2 cup yoghurt or dahi
  • 2 tsp cumin seeds or jeera
  • 2 tsp coriander seeds or dhania
  • 1/2 black cardamom or badi elaichi
  • 3-4 green cardamom or choti elaichi
  • 1- inch stick cinnamon or dalchini
  • 3-4 cloves or laung
  • 1 bay leaf or tej patta
  • 2 medium-sized onion finely chopped
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tsp sugar
  • 2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 6 tbsp oil
  • Salt to taste
  • Fresh coriander leaves as a garnish

Method
 

  1. Heat 2 tbsp oil in a nonstick pan, to that, add the eggs. Fry until golden. Transfer it to a plate and keep it aside.
  2. To the same pan, heat 4 tbsp oil and add cumin seeds. coriander seeds, black cardamom, green cardamom, cinnamon, clove, and bay leaf. Allow them to splutter and then turn the heat off. Transfer it to a dish and let it cool down. Grind the mixture into a smooth paste. Add water as required to get a smooth paste.
  3. To the same oil add onions and cook for a minute. Then sprinkle sugar. It helps in giving the gravy a rich colour. Cook for another minute.
  4. Add ginger and garlic paste. Cook until the raw smell disappears.
  5. Add yoghurt and cook for 3-4 minutes.
  6. Then add salt, turmeric powder and red chilli powder. Mix everything nicely.
  7. Cook until oil begins to separate from the sides.
  8. Add the spice paste and water.
  9. Bring it to a boil and then lower the flame and cook for 4-5 minutes.
  10. Add the boiled eggs. Cook for a minute and then turn the heat off.
  11. Garnish with fresh coriander leaves and serve egg curry with steamed rice.