Egg Curry | Aanda Curry Dhaba Style
This Indian egg curry is often called Dhaba-style Egg Curry. It is a simple but tasty curry made with boiled eggs. This dish is a common menu item at roadside restaurants in India that serve egg-based foods. This easy recipe shows you how to make this classic North Indian dish.
Servings: 5 People
Calories: 178kcal
Cost: Rs 150
Ingredients
- 5 Egg
- 2 Onion Paste
- 2 Tomato puréed
- 2 teaspoon Garlic Paste
- 1 teaspoon Ginger Paste
- 1 teaspoon Cumin Seed
- 1 teaspoon Kashmiri Red Chilli Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Aamchur Powder/ Dry Mango Powder
- 1 teaspoon Kasuri Methi/ Dried Fenugreek Leaves
- 1 teaspoon Salt or to Taste
- 1 teaspoon Sugar optional
- 2 tablespoon Vegetable Oil
- 1 teaspoon Ghee Optional
Instructions
- Boil Eggs for around 10 minutes with a little salt in plain water; we need hard-boiled Eggs for preparing Egg Curry.
- Remove the Eggshell carefully.
- Take Oil in a Wok and heat it.
- Temper the oil with Dried Fenugreek Leaves and Cumin Seeds and fry for a few seconds.
- Add onion paste and fry till onion turns golden brown.
- Add tomato puree ginger and garlic paste and fry for 5 minutes.
- Now add Cumin Powder, Coriander Powder, Turmeric Powder, Kashmiri Chilli powder, Dry Mango Powder, Sugar, and Salt and cook for around 8-10 minutes on low flame or till oil comes from the mixture.
- Now add boiled eggs.
- Add 4 cups of water to the mixture and cook on low flame for 15 minutes or till the gravy is reduced to the desired quantity.
- Add Garam Masala Powder and Ghee (optional).
- Turn off the flame and serve Egg Curry with Roti/Paratha or Rice.
Nutrition
Calories: 178kcal | Carbohydrates: 10.6g | Protein: 8.8g | Fat: 12g | Saturated Fat: 3.2g | Cholesterol: 188mg | Sodium: 7885mg | Potassium: 438mg | Fiber: 3.1g | Sugar: 5.2g | Calcium: 70mg | Iron: 4mg
