Eggetarians

Dhaba-Style Egg Curry

Hard-boiled eggs simmered in a rich, spiced onion-tomato gravy — the hearty eggetarian curry that proves a meat-free table never has to be boring. Ready in 35 minutes.

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Dhaba-Style Egg Curry
Total time
35 min
Servings
4
Difficulty
Medium
Protein
17g

Ingredients

For 4 servings

  • 6 Eggs, hard-boiled and peeled
  • 2 medium Onion, finely chopped
  • 3 medium Tomatoes, pureed
  • 1 tbsp Ginger-garlic paste
  • 1/2 tsp Turmeric powder
  • 1 tsp Kashmiri chili powder
  • 1 tsp Coriander powder
  • 1/2 tsp Garam masala
  • 1 tsp Kasuri methi (dried fenugreek)
  • 2 tbsp Mustard oil or ghee
  • to taste Salt

Instructions

  1. Boil the eggs, peel, and lightly pierce them. Optional: pan-sear until golden blisters form — this helps them hold the gravy.

  2. Heat oil in a kadai. Fry onions over medium heat until deep golden, 8-10 minutes. Do not rush this step.

  3. Add ginger-garlic paste and all powdered spices with a splash of water; cook 2 minutes.

  4. Add tomato puree and salt. Cook until the oil separates at the edges, 6-8 minutes.

  5. Add 1 cup hot water to make a gravy, simmer 5 minutes, then slip in the eggs and spoon gravy over them.

  6. Crush kasuri methi over the top, simmer 2 minutes, and rest 5 minutes before serving with rice or roti.

Frequently asked questions

How long should I boil eggs for curry?

9-11 minutes in boiling water gives fully set, jam-free yolks that hold up in gravy. Immediately cool in ice water to prevent the gray-green ring.

Can I make egg curry with coconut milk?

Yes — replace the water with 1 cup coconut milk for a South Indian style egg curry. Finish with curry leaves and mustard seeds tempered in oil.

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