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 classic North Indian flatbread, layered with ghee and pan-fried on a tawa until golden and flaky. This simple, versatile bread is the perfect partner for any curry, dal, or sabzi.
A refreshing and creamy yogurt-based drink from Punjab, perfectly sweetened and blended until frothy. This classic Indian cooler is the perfect way to beat the heat and aid digestion after a hearty meal.
About Dhaba Egg Curry, Tawa Paratha and Sweet Lassi
Perfectly spiced Dhaba-style egg curry with soft parathas and creamy lassi. A protein-packed, homestyle delight!
This punjabi dish is perfect for lunch. With 747.06 calories and 30.150000000000002g of protein per serving, it's a muscle-gain option 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.
233cal
8gprotein
44gcarbs
5gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 tsp Salt
1 tbsp Ghee (Melted, for the dough)
1 cup Water (Lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine 2 cups of atta and 1 tsp of salt. Mix well.
Add 1 tbsp of melted ghee to the flour. Rub it into the flour with your fingertips until it resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and begin to knead. Continue kneading for 8-10 minutes to form a soft, smooth, and pliable dough. It should be firm but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for soft parathas.
2
Shape the Parathas (Triangle Method)
After resting, knead the dough again for 1 minute.
Divide the dough into 8 equal-sized balls (pedas).
Take one dough ball and flatten it slightly. Dust it with dry atta and roll it into a circle about 4-5 inches in diameter.
Spread about 1/2 tsp of ghee evenly over the surface of the rolled circle.
Fold the circle in half to create a semi-circle. Spread another 1/2 tsp of ghee on the top surface of the semi-circle.
Fold the semi-circle in half again to form a triangle.
Gently press the triangle and dust it with dry atta. Roll it out evenly into a larger triangle, about 6-7 inches on each side and 1/8 inch thick. Avoid pressing too hard to preserve the layers.
3
Cook the Parathas
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
Carefully place the rolled paratha onto the hot tawa. Cook for about 30-45 seconds, until you see small bubbles forming on the surface.
Flip the paratha using a spatula. Let it cook on the other side for about 1 minute until light brown spots appear.
Flip it again. Now, spread about 1/2 tsp of ghee on the top surface.
Flip one last time. The ghee-coated side is now facing down. Gently press the paratha with the back of a spatula, especially around the edges, to encourage it to puff up and cook evenly.
Spread another 1/2 tsp of ghee on the new top side. Cook for 30-45 seconds until both sides are golden brown and crispy.
Remove the paratha from the tawa and place it in a casserole dish or a container lined with a cloth to keep it soft.
4
Serve
Repeat the shaping and cooking process for all the remaining dough balls.
Serve the hot Tawa Parathas immediately with your favorite curry, dal, yogurt, or pickle.
