Egg curry recipe with video: Egg Curry or Anda Curry is a spicy curry made with boiled eggs mostly cooked in onion gravy. One of the most favorite dishes for an eggetarian. I also posted dhaba style aloo gobi earlier and this is my second one in this series. This dhaba style egg curry is best enjoyed with chapati, rumali roti and rice. I learned this egg curry recipe from my father-in-law and simply loved it. He loves to cook and makes many great dishes, I also learnt amazing baingan/ eggplant sabzi from him.
In India, dhaba is a roadside eating place situated on highways. They serve simply amazing delicious food with a ethentic décor. The food served in dhaba changes from place to place and region to region. Each dhaba makes different dishes depending on the availability of the raw material in that region. But whatever the region is wherever the dhaba is, the food is flavorful, super delicious and with a touch of simplicity and honesty. I still remember my road trips with my family when we used to stop at dhabas for meal breaks, an experience I still remember. This dhaba style egg curry recipe is almost same as what I used to eat in my childhood.
Talking about today’s recipe- egg curry dhaba style is very different from what we get in restaurants. It holds much more flavor and spices and of course little more oil 😉 . There are many ways of making egg curry. Sometimes it is made in onion tomato gravy with or without cream, sometimes only with tomato gravy and sometime with coconut and red chilly gravy. This dhaba style egg curry is different from these as we are making it only with onion, ginger and garlic that gives it very earthy taste. Also we are going to shallow fry the boiled and peeled eggs which will give nice crust to the eggs. I have also added degi mirch or kasmiri lal mirch powder to give it a nice dhaba style red color but it is optional you can skip it if you don’t like it.
- 3 tbsp Oil
- 2 Bay Leaf
- 1 Cinnamon Sticks
- 1 Small Cardamom
- 1 tsp Cumin Seeds
- 1 tsp Paprika Powder
- ⅔ cup Onion fine chopped
- 1 tbsp Ginger Garlic Paste
- ½ tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- ¼ tsp Black Pepper
- 2 Green Chilli slit in halves
- 4 Eggs boiled & peeled
- 1 tsp Dry Mango Powder
- ½ tsp Garam Masala Powder
- Boil and peel the eggs. Prick the boiled eggs with toothpick. In a medium hot pan heat oil.
- Add bay leaf, cinnamon stick, small cardamom and cumin seeds. Stir it. Now add degi mirch/ paprika powder, stir and fine chopped onions.
- Reduce the heat to medium low and cook onions for almost 10 minutes. In between and salt and saute after every few minutes so onions don’t burn.
- When onion turns brown add ginger garlic paste and cook everything till raw smell of ginger garlic is gone and onion looses oil.
- When you can see oil separates out from the onions, add haldi, coriander, red chilly and cumin powder and mix everything well.
- Add little water so that masala do not burn and mix it nicely. Cook onion and masala till it looses oil again. Now add ground black pepper and slit green chilly, and give a nice stir.
- Now add boiled egg and cook it with masala for few minutes. Add water according to the consistency of the gravy you like. Increase the heat to medium and boil the gravy for 5-8 minutes.
- After almost 8 minutes switch off the heat and add garam masala and dry mango powder.
- Egg curry is ready to serve. Serve it hot with hot steaming rice or soft rumali rotis