Egg Masala Dhaba Style recipe is one of those recipes which feels like love at first sight. Those large chunks of potatoes, placed with fried eggs in that thick spicy gravy is the most comforting thing to watch!
Egg Masala Curry is something that will always be special to me. As a Bengali guy, egg curry has been something that my family has cherished. Especially my Mom. She LOVES egg curry. So, do my Uncles and my Grand Mom. When I ask my Mom, why do you LOVE Egg curry so much? She says, that she grew up eating this! She says making egg curry feels comfort food to her.
In our family, every day of the week is pre-assigned to one recipe. Well, not particularly a recipe but things like Sundays are for Homemade chicken recipes, Monday is for Fish, and Tuesday is for Paneer and stuff like that. Similarly, Fridays are for Egg Curry.
And, I am a person, who doesn't like the same taste every day! I love to innovate in the Kitchen. I love to bring newness in that same old recipes.
So, today, I thought, let me make Dhaba Style Egg curry at home! Wow! what a fabulously delicious decision that was.
Not only was my Egg Masala Curry delicious, but it was also BEYOND DELICIOUS...
The taste, the flavors were so good that you seriously wouldn't mind even if you overeat. You can serve this with Rice or Roti. But, I LOVE to enjoy this with plain homemade rice. It is seriously the best thing you'll have in a lifetime.
Ingredients you'll NEED to make Dhaba Style Egg Masala curry?
- Boiled eggs - You can take about 6 boiled eggs.
- Boiled Potatoes - Just a few potatoes for that fulfilling and satiating feel.
- Oil - You'll need plain vegetable oil to make this recipe.
- Butter - To Bring that richness to our Egg Curry we'll add some butter as well.
- Tej Patta (Bay Leaves) - For that aromatic smell and taste.
- Sukhi Lal Mirch (Dried Red Chilies) - Well, you'll LOVE them later.
- Jeera (Cumin Seeds) - Just a tad bit of jeera or cumin seeds to begin the recipe.
- Dalchini (Cinnamon) - For that nutty texture and aroma.
- Golki (Black Peppercorns) - For that spicy touch in our gravy.
- Onion Paste - Just blend roughly chopped one medium-sized onion in the mixer grinder or food processor.
- Ginger Garlic Paste - You'll need a LOT of it while making this recipe.
- Turmeric Powder, Red chili Powder, Ground Cumin, Ground Coriander, Garam Masala, Salt and Pepper
- Tomato Puree and Tomato Ketchup - Yup! That's how I give this Egg Masala Curry Dhaba Style Recipe, my Unique touch. Just a tablespoon of tomato ketchup works like MAGIC.
- Sugar - Just a pinch of coarse sugar to balance all the flavors.
- Chopped Coriander, Ginger Juliennes, and Butter - OPTIONAL - You can garnish your egg masala curry with these items.
How to Make Egg Masala Curry Dhaba Style?
- First, poke some holes in the boiled egg and boiled potato using a knife of a toothpick. Poking holes in it will make sure that the flavorful gravy goes into it.
- Next in a pan add some oil and as the oil shimmers add a pinch of red chili powder. I always add a little red chili powder while making my egg curry because that way, when my eggs get fried, they get that beautiful red coating on them. And, I just LOVE that. I fry my eggs on low heat covered with a lid. This way they get fried faster and evenly. Once the egg and potato are nicely fried from both sides you gotta take them out and keep them aside.
- Now, in that same oil, we'll add some more oil and some butter. As the butter melts you can add a bay leaf or tej patta, followed by Sukhi Lal Mirch or Dried Red Chilies, Dalchini, Black Peppercorns, and cumin seeds. As that splatters you can add your Onion paste along with ginger garlic paste. Caramelize the onions.
- Finally, add the spices and give all of that a good mix. Let the masala cook.
- Lastly, add tomato puree and tomato ketchup along with some sugar. Mix well. And then, cover cook with some water. Stir well and let it come to a quick boil. And, finally, your egg masala curry is ready.
- I like to garnish freshly chopped coriander, ginger juliennes, and some butter.
Other Substitutions for Making Egg Curry
- You can use mustard oil instead of vegetable oil for a deeper and more intense flavor.
- If you prefer you can also add chopped coriander while making the gravy and fry it along with the dry spices.
- You can also add chopped or slit green chilies while making egg masala curry.
Did You Make?
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Egg Masala Dhaba Style Recipe
Equipment
- skillet
Ingredients
For Frying Eggs and Potatoes
- 3 Large Boiled Eggs
- 3 Large Boiled Potatoes peeled, and cut in half
- 2 Tbsp Vegetable Oil
- 1 Teaspoon Red Chili Powder or Lal Mirch Powder
For Making Egg Masala Curry
- 2 Tbsp Vegetable Oil
- 100 gm Butter
- 1 large Bay Leaf or Tej Patta
- 2-3` Pieces Dried Red Chili or Sukhi Lal Mirch
- ½ Teaspoon Cumin Seeds or Jeera
- 1 stick Cinnamon (Broken) or Dalchini
- ¼ Teaspoon Black Peppercorns or Golki
- 1 medium-sized Onion made into a paste
- 2 Tablespoon Ginger Garlic Paste
- ½ Teaspoon Turmeric Powder or Haldi Powder
- 1 Teaspoon Red Chili Powder or Lal Mirch Powder
- ½ Teaspoon Ground Cumin or Jeera Powder
- 1 Teaspoon Ground Coriander or Dhaniya Powder
- ½ Teaspoon Garam Masala
- ½ Teaspoon Black pepper or Kali Mirch Powder
- Salt as per taste
- 2 medium-sized Tomatoes Made into a paste
- 2 Tablespoon Tomato Ketchup
- ½ Teaspoon Sugar
- water to make the gravy (As Per Requirement)
- Freshly Chopped Coriander, Ginger Juliennes, and Butter for Garnish
Instructions
- First, take your boiled eggs and boiled potatoes in a bowl. Poke holes in them using a toothpick or a knife. Heat some oil in a pan. As the oil turns hot add a pinch of Lal Mirch Powder (Red Chili Powder). Now add your boiled potatoes and eggs to the pan. Keep the heat on low and cover cook until they get fried evenly on both sides. Stir occasionally. This process takes about 5-6 minutes. Once they are done, take them out and keep them aside.
- In the same pan add some more oil and butter. As the butter melts add bay leaf (Tej patta), Sukhi Lal Mirch (Dried Red Chilies) broken in half, Jeera (Cumin Seeds), Black Peppercorns (Golki), and Dalchini (Cinnamon Stick). One cumin splatters, add onion paste along with ginger garlic paste. Stir well and cover cook on low heat until the onion gets translucent. Stir occasionally and do not let it stick to the bottom of the pan.
- Add Haldi Powder (Turmeric Powder), Coriander Powder (Dhaniya Powder), Lal Mirch Powder (Red Chili Powder), and Cumin Powder (Jeera Powder). Season with Salt and Black pepper (Kali Mirch Powder). Stir well. Cover cook on low heat stirring occasionally until the spices release their oil. This process takes about 3-4 minutes.
- Now add tomato puree and tomato ketchup. Add some sugar. Stir well and cover cook on low flame until the raw smell of tomato goes away.
- Finally, add fried eggs and potatoes. Stir well to coat the gravy on eggs and potatoes. Add some water and stir well. Cover Cook and Let it come to a quick boil. And then take it off the heat. Garnish with freshly chopped coriander, ginger juliennes, and butter. Enjoy with roti or rice.