Dhaba Egg Masala
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
6 steps. 35 minutes total.
- 1
Step 1
- a.Fry the Eggs
- b.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.
- c.Heat 2 tablespoons of oil in a wide pan or kadai over medium heat.
- d.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.
- e.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
Step 2
- a.Temper Whole Spices
- b.In the same pan, add the remaining 2 tablespoons of oil.
- c.Once the oil is hot, add the cumin seeds, bay leaf, cinnamon stick, green cardamoms, and cloves.
- d.Sauté for about 30-40 seconds until the cumin seeds crackle and the spices release their aroma.
- 3
Step 3
- a.Build the Masala Base
- b.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.
- c.Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw smell disappears.
- 4
Step 4
- a.Cook Tomatoes and Spices
- b.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.
- c.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
Step 5
- a.Create the Gravy
- b.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.
- c.Pour in 1.5 cups of warm water and mix well to form a cohesive gravy. Bring it to a gentle boil.
- d.Once boiling, reduce the heat, cover the pan, and let the gravy simmer for 5 minutes to allow the flavors to meld.
- 6
Step 6
- a.Finish and Garnish
- b.Gently place the fried eggs into the simmering gravy.
- c.Crush the kasuri methi between your palms to release its aroma and sprinkle it over the curry, followed by the garam masala.
- d.Stir gently to combine. Cover and simmer for another 2-3 minutes, allowing the eggs to soak in the gravy's flavor.
- e.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best dhaba flavor, be patient while browning the onions. They should be a deep golden brown, not just translucent.
- 2Using warm water for the gravy helps maintain the temperature and prevents the curd from splitting.
- 3Always add curd on low heat while stirring constantly to ensure a smooth, creamy gravy without any lumps.
- 4Crushing kasuri methi between your palms before adding it is essential to release its maximum aroma and flavor.
- 5For a richer gravy, you can add a tablespoon of cashew paste along with the tomato puree.
Adapt it for your goals.
Vegetarian
Replace the eggs with 250g of paneer cubes or 8-10 boiled and fried baby potatoes. Add them at the final stage of cooking.
Creamier GravyCreamier Gravy
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.
Spicier VersionSpicier Version
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.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in Vitamins and Minerals
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.
Anti-inflammatory Properties
The use of spices like turmeric, ginger, and garlic provides anti-inflammatory compounds that can help reduce inflammation and support a healthy immune system.
Frequently asked questions
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.