Egg Curryਅੰਡਾ ਕਰੀ

Name: Egg Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 6 eggs, hard boiled and peeled; 2 large onion, finely chopped; 3 medium tomatoes, finely chopped; 1½ tbsp ginger-garlic paste; ½ tsp turmeric powder (haldi); 1½ tsp red chili powder (lal mirch); 2 tsp coriander powder (dhania); ½ tsp garam masala; 3 tbsp oil; to taste salt; 3 tbsp fresh coriander, chopped; ¾ cup water

⏱ Prep 15m🍳 Cook 35m🍽 Serves 4🌿 Non-veg

Video: Whisk N Crisp (YouTube)

Dhaba-style egg curry is one of Punjab's most satisfying everyday meals — a rich, tangy gravy built from deeply fried onions and tomatoes that coats firm boiled eggs. Dhabas along the highway serve this with tandoori roti, and the robust flavor comes from cooking the masala until the oil rises to the surface. It is the kind of dish that tastes better the second day and rewards patience at every step.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

▪eggs, hard boiled and peeled6
▪onion, finely chopped2 large
▪tomatoes, finely chopped3 medium
▪ginger-garlic paste1½ tbsp
▪turmeric powder (haldi)½ tsp
▪red chili powder (lal mirch)1½ tsp
▪coriander powder (dhania)2 tsp
▪garam masala½ tsp
▪oil3 tbsp
▪saltto taste
▪fresh coriander, chopped3 tbsp
▪water¾ cup

🌍 Cooking abroad? Substitutions

Ginger-garlic paste is sold ready-made in most South Asian stores abroad. Alternatively, blend equal parts fresh ginger and garlic with a splash of water and store in the fridge for up to two weeks.
For a creamier dhaba-style finish, stir in 2 tablespoons of plain yogurt after adding the tomatoes, whisking it in quickly so it does not split.
Garam masala blends vary widely outside India; Punjabi-style blends with cloves, cardamom, and black pepper work best here. If your blend is mild, add a small cinnamon stick and 2 cloves while cooking the onions.

Method

1Score each boiled egg with a knife — 4 shallow lengthwise cuts — so the gravy can penetrate. Optionally pan-fry them in a teaspoon of oil with a pinch of turmeric and chili powder until lightly golden; this adds color and prevents the eggs from breaking in the curry.
2Heat oil in a heavy-bottomed pan over medium-high heat. Add the onions and cook, stirring often, for 12-15 minutes until deep golden brown. Do not rush this step.
3Add the ginger-garlic paste and saute for 2 minutes until the raw smell disappears.
4Add the tomatoes and cook on medium heat for 8-10 minutes, mashing them as they soften, until the mixture is thick and the oil starts to separate at the edges.
5Add turmeric, red chili powder, coriander powder, and salt. Stir well and cook the masala for another 3 minutes.
6Pour in the water, bring to a simmer, and add the eggs. Spoon the gravy over them, cover, and cook for 5 minutes so the eggs absorb the flavors.
7Sprinkle garam masala and chopped coriander over the top. Serve hot with roti or steamed rice.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.