A rustic and flavorful egg curry made with hard-boiled eggs simmered in a spicy onion-tomato gravy. This popular North Indian dhaba-style dish is perfect with roti or rice for a satisfying meal.
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.
Dhaba style egg masala with aromatic jeera rice – a perfectly spiced, energy-giving meal for any night!
This north_indian dish is perfect for dinner. With 664.66 calories and 20.97g of protein per serving, it's a nutritious choice for your meal plan.
fat
(lightly crushed)
3 piece Cloves
0.5 tsp Turmeric Powder (divided)
1.5 tsp Kashmiri Red Chilli Powder (divided, for color and mild heat)
2 tsp Coriander Powder
1 tsp Cumin Powder
2 tbsp Curd (whisked until smooth)
1 tbsp Kasuri Methi (dried fenugreek leaves)
0.75 tsp Garam Masala
1.5 cup Water (warm)
1.25 tsp Salt (or to taste)
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Fry the Eggs
Using a knife, make a few shallow slits on the surface of the hard-boiled eggs. This helps them absorb the flavors of the gravy.
Heat 2 tablespoons of oil in a wide pan or kadai over medium heat.
Add 1/4 tsp of the turmeric powder and 1/2 tsp of the Kashmiri red chilli powder to the hot oil. Be careful as it can splutter.
Immediately add the slit eggs and sauté for 3-4 minutes, turning them gently until they develop a light golden-brown, slightly blistered skin. Remove the eggs from the pan and set aside.
2
Temper Whole Spices
In the same pan, add the remaining 2 tablespoons of oil.
Once the oil is hot, add the cumin seeds, bay leaf, cinnamon stick, green cardamoms, and cloves.
Sauté for about 30-40 seconds until the cumin seeds crackle and the spices release their aroma.
3
Build the Masala Base
Add the finely chopped onions to the pan. Sauté on medium heat for 10-12 minutes, stirring frequently, until they are deeply 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.
4
Cook Tomatoes and Spices
Reduce the heat to low. Add the powdered spices: remaining turmeric powder (1/4 tsp), remaining Kashmiri red chilli powder (1 tsp), coriander powder, and cumin powder. Stir for 30 seconds.
Add the tomato puree and salt. Mix everything well. Increase the heat to medium and cook for 8-10 minutes, stirring occasionally, until the masala thickens and oil begins to separate from the sides.
5
Create the Gravy
Turn the heat to the lowest setting. Add the whisked curd and stir continuously for 1-2 minutes to prevent it from curdling. This will make the gravy smooth and creamy.
Pour in 1.5 cups of warm water and mix well to form a cohesive gravy. Bring it to a gentle boil.
Once boiling, reduce the heat, cover the pan, and let the gravy simmer for 5 minutes to allow the flavors to meld.
6
Finish and Garnish
Gently place the fried eggs into the simmering gravy.
Crush the kasuri methi between your palms to release its aroma and sprinkle it over the curry, followed by the garam masala.
Stir gently to combine. Cover and simmer for another 2-3 minutes, allowing the eggs to soak in the gravy's flavor.
Turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving hot with roti, naan, or steamed rice.
4
Serving size: 1 serving
320cal
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.
