If you’re craving a comforting, flavorful dish with a rich blend of spices, Easy Egg Curry Dhaba is the perfect recipe to try. This dish brings the traditional flavors of Indian street food right to your kitchen, with hard-boiled eggs simmered in a luscious, spiced curry sauce. The combination of savory spices, creamy tomato base, and perfectly cooked eggs makes this curry a true comfort food. Whether served with rice or naan, this dish is sure to become a staple in your cooking repertoire.

What makes this recipe so special is how easy it is to prepare while still delivering bold, complex flavors. The eggs soak up the spicy, aromatic curry sauce, and the dish can be adjusted to suit your preferred level of heat. Whether you’re a beginner or a seasoned cook, this recipe is a straightforward way to enjoy a hearty, satisfying curry.

I first made Easy Egg Curry Dhaba when I was looking for a flavorful yet simple meal that could be prepared quickly. The rich tomato-based gravy and the addition of boiled eggs made for an incredibly filling dish. It’s now one of my go-to comfort meals, and I’m sure it’ll be one of yours too!

Why This Easy Egg Curry Dhaba Will Be Your New Favorite

• Packed with flavor: The blend of aromatic spices like cumin, coriander, and garam masala gives this curry its depth and warmth.
• Simple and quick: With just a handful of ingredients and less than 30 minutes of cooking time, this curry is perfect for busy weeknights.
• Hearty and filling: The combination of protein-rich eggs and the flavorful curry sauce makes this dish both satisfying and nutritious.
• Versatile: Serve it with rice, roti, or naan, and you can even add vegetables or paneer to the curry for more variety.
• Perfect for meal prep: This curry tastes even better the next day, making it great for leftovers or meal prep.

What You Need For Easy Egg Curry Dhaba

• 6 large eggs (boiled and peeled)
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 1/2 cup water (or more for desired consistency)
• 2 tablespoons chopped cilantro (for garnish)
• 1 tablespoon lemon juice (optional)

How to Make Easy Egg Curry Dhaba

1. Prepare the eggs:
   First, hard boil the eggs and peel them. Set them aside.
2. Sauté the onions:
   Heat the vegetable oil in a large pan or skillet over medium heat. Add the chopped onions and sauté for 4-5 minutes until they become soft and golden brown.
3. Add the ginger-garlic paste:
   Add the ginger-garlic paste to the onions and sauté for another 2 minutes, until fragrant.
4. Cook the tomatoes:
   Add the pureed tomatoes to the pan and cook for 5 minutes, until the oil begins to separate from the tomato mixture.
5. Add the spices:
   Stir in the ground cumin, coriander, turmeric, garam masala, red chili powder, and salt. Cook for another 2-3 minutes until the spices are well incorporated and the mixture becomes fragrant.
6. Simmer the curry:
   Add 1/2 cup of water to the pan to create the curry sauce. Stir well, bring to a simmer, and cook for 5-10 minutes, allowing the flavors to meld together.
7. Add the eggs:
   Gently cut the boiled eggs in half and add them to the curry, cut-side down. Let the eggs simmer in the sauce for about 5 minutes so they can soak up the flavors of the curry.
8. Finish the curry:
   If the curry is too thick, add more water to reach your desired consistency. Stir in the lemon juice for a touch of brightness (optional).
9. Garnish and serve:
   Garnish with fresh chopped cilantro and serve your Egg Curry Dhaba hot with rice, roti, or naan.

Tips For Easy Egg Curry Dhaba

• Use fresh spices: Freshly ground spices give the curry a more vibrant and aromatic flavor. If you have whole spices, consider grinding them before using.
• Adjust heat level: If you prefer a milder curry, reduce the amount of red chili powder or use a mild variety of garam masala.
• Add vegetables: Feel free to add vegetables like potatoes, peas, or bell peppers to the curry to make it more hearty and colorful.
• Make it richer: For a richer curry, you can add a tablespoon of cream or coconut milk towards the end of cooking.

Substitutions and Variations

• Paneer: If you’re vegetarian or prefer to avoid eggs, substitute the eggs with cubes of paneer (Indian cottage cheese) for a similar texture and flavor.
• Spicy version: Add a chopped green chili or a pinch of red pepper flakes for extra heat.
• Vegan version: To make this curry vegan, replace the eggs with tofu and use coconut milk instead of cream for a dairy-free version.

Make a Healthier Version

• Low-fat: Use low-fat yogurt or skip the cream and instead add more tomatoes to make the sauce creamy.
• Less oil: Reduce the amount of oil used for sautéing the onions and spices for a lighter version.

Closing For Easy Egg Curry Dhaba

And there you have it! Easy Egg Curry Dhaba is the perfect combination of spicy, savory, and creamy flavors that will satisfy your hunger and warm you up from the inside out. Whether you’re new to Indian cooking or a seasoned pro, this dish is simple to make and full of flavor. Don’t forget to let us know how your egg curry turns out, and be sure to check out more of our comforting and flavorful recipes for more culinary inspiration!

Frequently Asked Questions For Easy Egg Curry Dhaba

Can I make this curry ahead of time?
Yes! This curry tastes even better the next day as the flavors deepen. Simply store it in the refrigerator for up to 3 days and reheat when ready to serve.

Can I use pre-boiled eggs?
Yes, if you have pre-boiled eggs, you can skip the boiling step and just add them directly to the curry. You may want to heat them in the curry for a few minutes to absorb the flavors.

Can I freeze egg curry?
Yes, you can freeze this curry for up to 2 months. Just let it cool completely before transferring it to an airtight container. Thaw in the refrigerator and reheat on the stove.

Can I use other protein in this curry?
Yes, you can replace the eggs with chicken, beef, or even tofu for a different variation of this curry.

How can I make this curry spicier?
To make it spicier, add more chili powder, some fresh green chilies, or red pepper flakes while cooking the curry.

Can I add coconut milk to this curry?
Yes, adding coconut milk will give the curry a creamy texture and a slightly sweet flavor, which complements the spices very well.

Can I make this curry without tomatoes?
Yes, you can skip the tomatoes and use a little bit of yogurt or cream to create a rich, flavorful curry sauce instead.

What can I serve with egg curry?
This curry is traditionally served with basmati rice, naan, or roti. You can also serve it with steamed vegetables or a fresh salad on the side.

Can I make this curry vegetarian?
Yes, this curry is already vegetarian if you omit the eggs and add some paneer or tofu instead.

How do I store leftover curry?
Store leftover curry in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months. Reheat thoroughly before serving.

Easy Egg Curry Dhaba

Recipe by CutsfoodCourse: All Recipes, Dinner Recipe, Lunch Recipe, Weight watchers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 6 large eggs (boiled and peeled)

• 2 tablespoons vegetable oil

• 1 large onion, finely chopped

• 2 tomatoes, pureed

• 1 tablespoon ginger-garlic paste

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon turmeric powder

• 1 teaspoon garam masala

• 1/2 teaspoon red chili powder (adjust to taste)

• Salt to taste

• 1/2 cup water (or more for desired consistency)

• 2 tablespoons chopped cilantro (for garnish)

• 1 tablespoon lemon juice (optional)

Directions

• Prepare the eggs:
• First, hard boil the eggs and peel them. Set them aside.
• Sauté the onions:
• Heat the vegetable oil in a large pan or skillet over medium heat. Add the chopped onions and sauté for 4-5 minutes until they become soft and golden brown.
• Add the ginger-garlic paste:
• Add the ginger-garlic paste to the onions and sauté for another 2 minutes, until fragrant.
• Cook the tomatoes:
• Add the pureed tomatoes to the pan and cook for 5 minutes, until the oil begins to separate from the tomato mixture.
• Add the spices:
• Stir in the ground cumin, coriander, turmeric, garam masala, red chili powder, and salt. Cook for another 2-3 minutes until the spices are well incorporated and the mixture becomes fragrant.
• Simmer the curry:
• Add 1/2 cup of water to the pan to create the curry sauce. Stir well, bring to a simmer, and cook for 5-10 minutes, allowing the flavors to meld together.
• Add the eggs:
• Gently cut the boiled eggs in half and add them to the curry, cut-side down. Let the eggs simmer in the sauce for about 5 minutes so they can soak up the flavors of the curry.
• Finish the curry:
• If the curry is too thick, add more water to reach your desired consistency. Stir in the lemon juice for a touch of brightness (optional).
• Garnish and serve:
• Garnish with fresh chopped cilantro and serve your Egg Curry Dhaba hot with rice, roti, or naan.