A rustic and spicy egg curry made with hard-boiled eggs simmered in a rich onion-tomato gravy. This popular North Indian dhaba-style dish is packed with flavor and perfect with roti or rice.
Prep15 min
Cook30 min
Servings4
Serving size: 1 bowl(1 serving contains 2 eggs and about 1 cup of curry.)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Dhaba Egg Curry, Jeera Rice and Kachumber Salad
Aromatic Dhaba-style egg curry with fluffy jeera rice. Soul-satisfying and perfectly spiced!
This north_indian dish is perfect for lunch. With 708.8199999999999 calories and 22.49g of protein per serving, it's a nutritious choice for your meal plan.
fat
(lightly crushed)
4 pcs Cloves
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (adjust to your spice preference)
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1 tbsp Kasuri Methi (dried fenugreek leaves)
1.5 tsp Salt (or to taste)
1.5 cup Water (warm)
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Boil and Fry the Eggs
Place eggs in a saucepan, cover with water, and bring to a rolling boil. Cook for 10-12 minutes for perfect hard-boiled eggs.
Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process. Peel them once cool.
Gently make 2-3 shallow slits on each boiled egg with a knife. This helps them absorb the gravy flavors.
Heat 1 tbsp of oil in a pan over medium heat. Add 1/4 tsp of the turmeric powder and 1/4 tsp of the red chili powder. Sauté for 10 seconds.
Add the slit eggs and fry for 2-3 minutes, tossing gently, until they are lightly golden and have a slightly chewy, blistered skin. Remove from the pan and set aside.
2
Prepare the Curry Base (Tadka)
In the same pan, add the remaining 3 tbsp of oil and heat over a medium flame.
Add the whole spices: cumin seeds, bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they sizzle and release their aroma.
Add the finely chopped onions. Sauté patiently for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the authentic dhaba flavor.
Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw smell disappears.
3
Cook the Masala
Reduce the heat to low to prevent the spices from burning. Add the powdered spices: remaining turmeric powder, red chili powder, coriander powder, and cumin powder, along with the salt.
Stir continuously for 30 seconds until fragrant.
Pour in the tomato puree. Increase the heat to medium and cook, stirring occasionally, for about 6-8 minutes. The masala is ready when it thickens and you see oil separating at the edges.
4
Simmer the Curry
Add 1.5 cups of warm water to the pan. Stir well, scraping the bottom to incorporate all the flavorful bits into the gravy.
Bring the gravy to a gentle boil.
Carefully slide the fried eggs into the gravy.
Reduce the heat to low, cover the pan with a lid, and let the curry simmer for 8-10 minutes. This allows the eggs to absorb the flavors of the masala.
5
Finish and Garnish
Turn off the heat. Crush the kasuri methi between your palms and sprinkle it over the curry, followed by the garam masala.
Stir gently to combine.
Garnish with freshly chopped coriander leaves.
Let the curry rest for at least 5-10 minutes before serving. This helps the flavors to meld together beautifully. Serve hot with roti, naan, or steamed rice.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
