Dhaba Style Egg Curry: Anda Curry Recipe

This Dhaba-style Egg curry recipe is an Indian egg masala dish made from boiled eggs and a spicy masala curry. In India, dhabas are roadside eateries found on the outskirts of every city in India that are very famous for the taste and flavor of their food. As a kid, when I used to travel, we would go to these places as the food served was so awesome and tasty. This Indian-style egg masala curry is made in the same manner to provide the same flavor. Egg Curry is served with naan, roti, and Jeera Rice. It can be customized as per your requirements and taste and that’s why there are so many varieties and ways in which Egg curry can be made.

You can also look at our other Egg-based dishes such as Mughlai Egg Curry, Egg 65, Egg Omelette, Egg Tawa Masala, Egg Fry, and Egg Chilli.

Varieties of Egg Curry

Egg curry or Anda Curry is a spicy masala-based egg dish. It is made with boiled eggs, onions, tomatoes, and spices Egg curry can be made in a variety of ways such as Mughlai Egg curry, Chettinad Egg curry, Egg butter masala, Nargisi Kofta, simple Egg Curry, and many more. In this Dhaba-style Egg curry, or Anda Curry, tomato ginger puree is essential to bring out the flavor of the curry.

Dhaba style Egg Curry Recipe Video

Dhaba Style Egg Curry Recipe Ingredients

• 5 tbsp oil
• 3 chopped onion
• 10-12 garlic cloves
• 1 tsp salt
• 5 boiled eggs
• 1 tsp cumin
• 1 bay leaf
• 1 cardamom
• 1 black cardamom
• 3-4 black pepper
• 3-4 cloves
• 2 red chilli
• 1 tomato
• 1-inch ginger
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 2 green chilli
• 1 tsp meat masala
• water
• 1 tsp garam masala
• Coriander leaves to garnish

How to make Indian Dhaba Style Egg Curry Recipe (Step by Step Instructions)

1. Heat 1 tsp oil in a pressure cooker at low flame. Keep 5-6 boiled eggs ready. Also, make a tomato ginger puree by grinding 1 tomato with 1-inch ginger and keep it aside.

2. Once the oil is heated, add 3 chopped onions, garlic cloves, 1 tsp salt and mix well.

3. Cook till 2 whistle on low flame and set it aside.

4. Next, heat 4 tbsp oil in a kadhai/wok and add the boiled eggs. Make small incisions on the eggs.

5. Fry eggs till they turn golden in color on medium flame.

6. Add all whole spices such as 1 tsp cumin, 1 bay leaf, 1 cardamom, 1 black cardamom, 3-4 black pepper, and 3-4 cloves. Don’t add red chilli. Fry them.

7. Add onions and garlic cloves that were kept aside. Saute on high flame. Add 2 red chilli now. Keep stirring on medium to high flame.

8. When onions turn golden brown, set the flame to low and add tomato and ginger puree. Cook on low flame and add 2-3 tbsp water. Mix well.

9. Add 1 tsp red chilli, 1 tsp coriander, and 1/2 tsp turmeric powder. Mix well.

Close the lid for 3 minutes and let it cook on low flame.

10. Add 2 green chilli, 1 tsp meat masala, and 4 tbsp water and mix well. Close the lid and cook for 3-4 minutes on low flame.

11. Add eggs and 1-1.5 cup water. Mix well. Close the lid and cook for 5 minutes on medium flame.

12. Add 1 tsp garam masala and mix well.

13. Close the lid and leave for 5 minutes.

14. Garnish with coriander leaves and serve it hot.

Recipe Card

Dhaba Style Egg Curry Recipe

Juhi

Indian Egg curry Recipe in Dhaba-style is such a flavorful dish and uses spies and eggs to make a super tasty and delicious egg curry that is served with Butter Naan and Jeera Rice.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Main Course, Side Dish

Cuisine Indian

Servings 2 people

Ingredients

  

• 5 tbsp oil
• 3 chopped onion
• 10-12 garlic cloves
• 1 tsp salt
• 5 boiled eggs
• 1 tsp cumin
• 1 bay leaf
• 1 cardamom
• 1 black cardamom
• 3-4 black pepper
• 3-4 cloves
• 2 red chilli
• 1 tomato
• 1 inch ginger
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 2 green chilli
• 1 tsp meat masala
• water
• 1 tsp garam masala
• Coriander leaves to garnish

Instructions

 

• Heat 1 tsp oil in a pressure cooker at low flame.
• Add chopped onions and garlic cloves, 1 tsp salt and mix well.
• Cook till 2 whistle on low flame and set aside.
• Heat 4 tbsp oil in a kadhai/wok and add boiled eggs. Make small incisions on the eggs. Fry eggs till they turn golden on medium flame.
• Add all whole spices except red chilli. Fry them.
• Add onions and garlic cloves that were kept aside. Saute on high flame. Add red chillis now.Keep stirring on medium to high flame.
• When onions turn golden brown, set the flame to low and add tomato and ginger puree. Cook on low flame and add 2-3 tbps water. Mix well.
• Add red chilli, coriander and turmeric powder. Mix well.
• Close the lid for 3 minutes and let it cook on low flame.
• Add green chilli, meat masala, water and mix well. Close the lid and cook for 3-4 minutes on low flame.
• Add eggs and water. Mix well. Close the lid and cook for 5 minutes on medium flame.
• Add garam masala and mix well.
• Close the lid and leave for 5 minutes.
• Garnish with coriander leaves and serve it hot.