Dhaba Style Egg Curry
Dhaba style egg curry gives boiled eggs a robust onion-tomato gravy thickened with gram flour, in the style of a roadside kitchen.
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35 mintotal
Prep 10 min · Cook 25 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Spicy
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Method
Using a sharp knife, make shallow vertical slits around the hard-boiled eggs. Heat a small splash of the cooking oil in a pan, dust with a pinch of turmeric and chilli powder, and pan-fry the eggs until a blistered, golden crust forms. Remove and set aside.
Heat the remaining oil in the same pan over medium heat. Add the finely chopped onions and fry until they are deeply and evenly browned.
Stir in the ginger-garlic paste and sauté for a minute to cook off the raw pungency.
Lower the heat and whisk in the gram flour (besan). Roast it gently for 1 minute. This binds the gravy and prevents the liquids from separating later.
1 min
Add the tomato puree, turmeric, red chilli and coriander powder. Cook the base down until the fat separates completely at the edges of the thick masala.
Pour in enough warm water for a medium-thick gravy, season with salt and bring the pan to a steady simmer.
Carefully drop the pan-fried eggs into the bubbling gravy. Cover and simmer for 5-7 minutes. Finish by stirring in the garam masala and garnishing with fresh coriander.
5–7 min
How to tell it's done
The gravy must be robust, hearty, and slightly grainy from the heavily browned onions, enveloping eggs with a distinct, spiced, and blistered skin.
Getting it right
Tip
The roasted besan (gram flour) is the essential Dhaba technique required to produce a velvety, cohesive, and thick gravy that clings to the slippery surface of the eggs.
What to serve it with
Perfectly complemented by crispy Tandoori Roti, flaky Laccha Paratha, or aromatic Jeera Rice.
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