Go Back
egg curry

Egg Curry | Dhaba-Style Egg Gravy

Sneha Paul
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.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine Indian
Servings 4 people


  • 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


  • 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.
  • 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.
  • 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.
  • Add ginger and garlic paste. Cook until the raw smell disappears.
  • Add yoghurt and cook for 3-4 minutes.
  • Then add salt, turmeric powder and red chilli powder. Mix everything nicely.
  • Cook until oil begins to separate from the sides.
  • Add the spice paste and water.
  • Bring it to a boil and then lower the flame and cook for 4-5 minutes.
  • Add the boiled eggs. Cook for a minute and then turn the heat off.
  • Garnish with fresh coriander leaves and serve egg curry with steamed rice.
Keyword egg recipes, indian curry, simple dinner