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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.
For 4 servings
Boil and Fry the Eggs
Prepare the Curry Base (Tadka)
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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.
This punjabi recipe takes 45 minutes to prepare and yields 4 servings. At 340.15 calories per serving with 15.43g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala
Simmer the Curry
Finish and Garnish
For a richer, creamier gravy, add 2 tablespoons of cashew paste or fresh cream along with the water in Step 4.
Add 2 medium-sized boiled and fried potatoes along with the eggs for a more substantial curry.
Increase the number of green chilies or add a pinch of black pepper powder along with the garam masala for extra heat.
Whisk 1/4 cup of plain yogurt until smooth and add it after the tomato puree has cooked. Cook on low heat, stirring continuously, until oil separates.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
This dish is packed with vitamins and minerals from its ingredients. Eggs provide Vitamin D, B12, and choline, while tomatoes are rich in Vitamin C and antioxidants like lycopene.
The use of spices like turmeric (containing curcumin), ginger, and garlic provides potent anti-inflammatory and antioxidant benefits, which can help combat oxidative stress in the body.
One serving of Dhaba Egg Curry contains approximately 340-380 calories, depending on the amount of oil used and the size of the eggs. This estimate does not include accompaniments like rice or roti.
Dhaba Egg Curry can be a part of a healthy diet. Eggs are an excellent source of high-quality protein and essential nutrients. The dish contains beneficial spices like turmeric and ginger. However, it is traditionally made with a generous amount of oil. To make it healthier, you can reduce the quantity of oil used.
Yes, you can. Frying the eggs adds a unique texture, but it's not mandatory. You can add the slit, hard-boiled eggs directly to the simmering gravy in Step 4. The taste will still be delicious.
To make the gravy thicker, you can simmer it for a longer time without a lid. Alternatively, you can add a paste of 1 tablespoon of roasted gram flour (besan) or cashew paste. To make it thinner, simply add more warm water until you reach your desired consistency.
This curry pairs wonderfully with Indian breads like Tandoori Roti, Naan, or simple Phulkas. It also goes very well with steamed Basmati rice or Jeera Rice. A side of sliced onions and lemon wedges complements the dish perfectly.
You can store leftover Dhaba Egg Curry in an airtight container in the refrigerator for up to 2-3 days. Reheat it thoroughly on the stovetop or in the microwave before serving. The flavors often deepen overnight.