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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.
For 4 servings
Fry the Eggs
Temper Whole Spices
Build the Masala Base
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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.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 344.58 calories per serving with 15.72g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook Tomatoes and Spices
Create the Gravy
Finish and Garnish
Replace the eggs with 250g of paneer cubes or 8-10 boiled and fried baby potatoes. Add them at the final stage of cooking.
For a richer, restaurant-style finish, stir in 2 tablespoons of heavy cream or cashew cream at the very end, after turning off the heat.
Increase the number of green chilies to 3-4 and add 1/2 teaspoon of regular red chili powder along with the Kashmiri chili powder for extra heat.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
This dish is a good source of Vitamin D, Vitamin B12, and choline from the eggs, which are vital for bone health, nerve function, and brain development.
The use of spices like turmeric, ginger, and garlic provides anti-inflammatory compounds that can help reduce inflammation and support a healthy immune system.
One serving of Dhaba Egg Masala (approximately 375g) contains around 380-420 calories, depending on the amount of oil used. It's a substantial main course dish.
It can be a part of a healthy diet. Eggs are an excellent source of protein and vitamins. The dish contains beneficial spices. To make it healthier, you can reduce the amount of oil used and serve it with whole wheat roti or brown rice.
Yes, you can prepare the gravy a day in advance and store it in the refrigerator. When ready to serve, simply reheat the gravy and add freshly boiled or fried eggs.
The gravy likely curdled because the curd was added on high heat or was not whisked properly. Always lower the heat completely and stir continuously while adding the curd to prevent this.
Yes, you can use about 1.5 cups of canned crushed tomatoes instead of fresh tomato puree. You may need to adjust the salt and cooking time slightly as canned tomatoes can be saltier.