Egg curry recipe –

Spicy, flavorful & delicious Punjabi egg curry recipe made in Dhaba style. This anda curry is delicious when you are not in a mood to cook something fancy. This egg curry goes well with almost all the things, be it

This Egg curry reminds me of the rural egg curries you get in dhabas. Simple spicy Onion tomato gravy with oil oozing on the sides and a smokey flavour. Trips on Indian highways are incomplete without a stop at Dhabas. You might not get an elaborate menu in these places. Still, you will get hot Naan, Tandoori roti, dal fry, chana masala, egg curry, and chicken curry, a few of the mainly available in almost all the Dhabhas, of course with lots of onion, lemon, and green chilli.

TIPS FOR THE BEST Anda CURRY:

1. To make this onion egg curry, fine chop 2 medium to large onions. You can use them in any form. The texture of the gravy depends on how you use it. If you prefer to go the easier way, then chop the onions and keep aside.
   I prefer to slice a quiet bigger than the normal. Sautee the onions in oil for 4-5 minutes or till the onions become translucent. This will remove the raw smell of the onions.

10. Once you filliped, switch off the gas and allow it to cook with the warmth of the gravy.

11. Dhabha egg curry is ready to be served, garnish with some coriander or Kasuri methi.

Tips to make egg curry recipe

In this post, I have shown how a simple Dhaba style egg curry recipe | How to make egg curry is made. But the tips mentioned below will help you alter some ingredients for the other depending on your taste & availability of the ingredients.

1. Spice powders:

I used cumin and garam masala powder you can also use whole spices if don’t have powered ones. Cumin, bay leaf, cinnamon, cardamoms & cloves are the whole spices that are used in an egg curry. However, you can use whatever you have in hand. Even one or 2 kinds of spices will enhance the aroma of the dish. If you have mustard seeds just go ahead and use them.

2. Ginger garlic:

I have used ginger garlic paste. It can be replaced with minced, crushed or grated ginger-garlic.

3. Onions:

To make egg curry, most people use onion paste or grated onions. Using chopped onions will slightly chunky thick egg curry. You can use it in any form you like.

4. Tomatoes:

This recipe can be made with finely chopped or pureed tomatoes. Pureed tomatoes will prevent the curry from turning watery. In some places, I have seen Dhaba style egg curry is made with grated tomatoes.

The texture of your curry depends on how the onions and tomatoes are used. I personally prefer the chopped version.

Variations

Basic egg curry is made without any cream, cashews or coconut milk. We Indians make most regular curries without any of those. Only for occasions, I do add them. Here are some variations you can make to the egg curry.

1. Cream:

If you prefer a creamy egg curry, then add in 3 to 4 tbsps of cream towards the end.

2. Cashews:

You can also add about 8 to 10 cashews to add a milky aroma to the gravy. They also add volume to the dish.

Egg curry recipe | How to make egg curry

 

• 4 nos. Medium size onions (Chopped)
• 2 Tomatoes Medium size Tomatoes (Chopped)
• 3 Tbsp Vegetable oil
• 1 Tsp Coriander Powder
• 1/2 tsp salt ((add as per your taste))
• 1 tsp Red Chilli Powder ((add as per your taste))
• 1 tsp gram Masala Powder
• 1/2 cup Water
• 1/4 tsp Turmeric Powder
• 1 tbsp Ginger garlic paste

Instant pot egg curry

1. Heat oil in the pan and onions

2. Sautee the onions till they become translucent

3. Add ginger-garlic paste and turmeric to onions and cook for 1 minute, this removes the raw smell of ginger garlic paste

4. Next, add all the spices and cook well

5. Add tomatoes to the spiced onions and cook till the tomatoes become mushy

6. Now add water to tomatoes. Cover and cook for 2- 3miuntes

7. Break the eggs and put the eggs in the onion’s gravy

8. Cook the eggs for 2-3 minutes

9. Next flip the eggs, upside down and cook the other side of the eggs

10. Switch off the gas and let it get cooked with the steam of onion’s

11. Garnish with coriander leaves or Kasuri methi

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