Tasty & Spicy Indian Egg Curry Recipe

In less than 30 minutes, prepare this Dhaba Style Egg Curry in the Instant Pot or on the hob. Boiled eggs cooked in a hot tomato stew with onions is a hearty and flavorful Indian dish that’s very easy to prepare. This egg curry is guaranteed to surprise everyone with all the delicious and rustic flavours of dhaba cuisine. You’ll taste a rush of those incredible flavors—not too hot or spicy! This may be served with Jeera rice, simple parathas, roti, or Tandoori Naan. Remember to have a Lassi or Masala Chaas after your dinner!

Spicy Indian Egg Curry Recipe

A hearty Indian meal of curried eggs is called egg curry. Hard-boiled eggs, onions, tomatoes, whole and ground spices, and herbs are the main ingredients. There are many different ways to make egg curries in Indian cuisine, and state and even family-specific recipes exist.

There are innumerable methods to prepare egg curries, and I’ve covered over ten of them in this blog post. However, my family adores this unique egg curry made in the style of a Punjabi dhaba.

For the unaware, Dhabas are inexpensive roadside eateries that are incredibly well-liked in India. Every town and city in India has a dhaba on the outskirts or in the suburbs. These used to be on the highways for the convenience of truck drivers and travellers, but in more recent times, dhabas have become the preferred option for everyone.

People go there more frequently, whether they are passing on a highway or not, just to savour the Dhaba cuisine.

The majority of Punjabi Dhabas have a simple menu with few selections, but their food is incredibly tasty and aromatic. Comforting foods like egg curry (available only in establishments that serve meat), naan, Tandoori Roti, Jeera rice, and Dal Fry (or Tadka) are constantly available.

With the exception of the quantity of oil and ghee—we like less in our regular meals—this Dhaba-style egg curry is really delicious and tastes much like what you would receive in a Punjabi dhaba. If you want your dhaba dish to have a lot of oil dripping out of the sauce, feel free to add more oil or ghee as directed in my notes below.

Ingredients For Making Spicy Indian Egg Curry Recipe

This dish’s foundation is made up of onions and tomatoes, which can be used finely chopped, grated, or pureed. How you utilise them will determine how your egg curry tastes and feels. You may use them chopped in a thick egg curry.

However, the greatest results come from pureeing onions and tomatoes because this recipe doesn’t call for any other ingredients—such as cream, almonds, or gramme flour, which are frequently used in Indian cooking. Since my guys are really picky when it comes to lumpy curries, I personally like the pureed version.

Preparation Steps For Spicy Indian Egg Curry

Step 1 : To start, finely chop two medium onions, or around a cup to a quarter of a cup.

Optional : Use a grinder to purée the onions if you like a smooth curry. Before pureeing, onions must be boiled since raw puree tends to taste bitter most of the time. Heat two cups of water until it boils. For the next four to five minutes, boil in two cubed onions. This will get rid of the onions’ strong, raw odour. Remove the water from them and grind them.

Step 2 : Transfer to a basin and set aside in a fine paste.

Step 3 : Puree or chop finely three tomatoes, medium. I proceeded to prepare a purée. Using the same blender jar, mix chopped tomatoes.

Step 4 : Also put this aside.

Step 5 : To ensure the eggs don’t break during frying, pat them dry and puncture them twice or three times with a fork. In a nonstick skillet, heat up a tablespoon of oil or ghee and sauté them until they turn brown and blister. Turn off the heat and add a pinch of red chilli powder and garam masala, if you’d want them spicy. Set them apart.

Read More : Easy & Spicy Egg Fried Rice Recipe

Instructions For Spicy Indian Egg Curry

• Puree or chop the onions finely. To purée the onions, first cook the chopped onions in two cups of water for four minutes, or until they become translucent. After draining the water, mix them till pureed.
• For proper egg boiling, see the notes below. Let the cooked eggs air dry or wipe dry until completely dry. Use a fork to prick each egg two or three times. We take this action to prevent oil splatters and egg bursts in the pan while frying.
• In a nonstick skillet, heat up one teaspoon of ghee or oil and fry the eggs until they become brown and start to blister. Transfer the eggs to a platter and feel free to add a dash or two of garam masala and chilli powder.

Steps For Making Onion Tomato Masala

Step 6 : In a pan, heat up 2 tablespoons of oil. The pan that’s used to fry eggs can be utilised here. It’s not necessary to use entire spices; feel free to omit any that you don’t have. I employ the subsequent spices :

Step 7 : Add onions after the spices start to sizzle. Saute till golden and every trace of rawness is gone. Please be patient as this can take time.

Step 8 : After that, add 1 teaspoon of ginger-garlic paste and cook it well until the raw scent disappears.

Step 9 : Add the tomatoes. Saute the mixture until the raw scent is eliminated and it thickens.

Step 10 : Next, include the following ingredients and spice powders :

Step 11 : Fry the onion tomato masala until the oil starts to separate and it starts to smell really nice. It takes two to four minutes. Oil is not evident because I haven’t used much of it here. However, the curry cooked in the dhaba manner uses more oil.

Final Steps For Making Spicy Egg Curry

Step 12 : To produce a gravy, add 1 to 1¼ cups of water. Well combine, then bring the gravy to a boil to thicken. There will be some oil residue in the gravy after it’s finished. Try the gravy by tasting it, and if necessary, add additional sugar and salt. Sugar helps to balance the tastes and you may leave out.

Step 13 : Stir gently after adding the fried eggs. To allow the eggs to soak up the flavours, cover and simmer over low heat for two to three minutes. An optional addition is to crush ¼ teaspoon of kasuri methi in your palm and put it here.

Optional : In the meantime, mix 10 cashews with 4 to 5 tablespoons of water to make smooth milk for the creamy curry. After that, pour it and heat for one to two minutes, or until the curry thickens. Or just add three to four teaspoons of cream. Add a little coriander leaf. Serve rice, roti, paratha, or naan alongside punjabi egg curry.

Read More : Easy Homemade Chicken Nuggets Recipe

Instructions For Making Spicy Egg Curry

• Add cinnamon, cardamoms, and bay leaf to 2 tablespoons heated oil.
• Add the green chilies and onions when they start to sizzle. Add the onions and sauté until golden and nearly raw.
• Add the ginger-garlic paste and cook for about a minute, or until the raw scent disappears.
• Next, add the tomatoes and continue to sauté until the combination is very soft.
• Add salt, turmeric, coriander powder, red chilli powder, and garam masala after that. Everything should be properly sautéed until a pleasant scent emerges and the mixture pulls away from the pan’s sides.
• Add water. 1 to 1¼ cups water, thoroughly mixing. Once the curry thickens and oil traces are visible, cover and continue cooking.
• Check the salt by tasting it. If needed, include sugar. Add the kasuri methi and cooked eggs. Stir and let simmer for a little. Add chopped cilantro leaves. Serve the punjabi egg curry over simple rice, naan, or roti.
• Optional : Add one to two tablespoons of cream or To make smooth milk, blend together 10 cashews and 1/2 cup water. Drizzle it over the curry. Cook, covered, until the curry thickens, 2 to 3 minutes.

Tips For Spicy Indian Egg Curry Recipe

I’ve demonstrated how to make egg curry in the style of a Punjabi dhaba in this post. However, the suggestions listed below will assist you in substituting certain components for others according on your preferences and the availability of the items.

Entire Spices : In an egg curry, entire spices such as cloves, cinnamon, cardamoms, bay leaf, and cumin are utilised. You may use anything you have on hand, though. The scent of the food will be improved by adding even one or two types of spices. Feel free to utilise your mustard seeds if you have some.

Ginger Garlic : I’ve used paste made from ginger garlic. Ginger garlic, either minced, crushed, or grated, can be used in its stead.

Onions : Most people use shredded or finely chopped onions while making an egg curry. An egg curry with some chunks will result from using chopped onions. You are free to use anyway you see fit.

Tomatoes : You may use pureed or finely chopped tomatoes in this recipe. Tomato purée will keep the curry from being too thin. I’ve seen egg curry prepared in the Dhaba way with grated tomatoes in a few locations.

Read More : Creamy & Cheesy Macaroni Pasta Recipe

Final Thoughts

You can make a simple egg curry without using coconut milk, cream, or cashews. Most of the normal curries that we Indians prepare don’t contain any of those. I only upload them on special occasions. Here are a few ways to change up the egg curry.

Cream : Add 3 to 4 tablespoons of cream at the very end of the cooking process if you like your egg curry creamy.

Cashews : To give the gravy a milky scent, you may also add around ten cashews. They give the dish more bulk as well.