Dhaba-Style Egg Curry
Dhaba-Style Egg Curry (Anda Masala)
Prep: 10 mins
Difficulty: Easy
Cook: 25 mins
Serves: 3 - 4 people
Recreate the rustic, robust flavors of India's iconic roadside diners (dhabas) with this deeply comforting Egg Curry. Hard-boiled eggs are pan-fried to a golden crisp, then simmered in a thick, highly spiced onion and tomato gravy.
Our premium ready-to-use pastes save you precious cooking time without sacrificing that authentic, slow-cooked depth. Bursting with the earthy aroma of Punjabi Garam Masala, this dish is a weeknight savior that pairs perfectly with flaky parathas.
Ingredients
- 6 hard-boiled eggs, peeled
- 2 tbsp Onion Paste
- 1 tbsp Garlic Paste
- 1 tbsp Kashmiri Red Chilli Paste
- 1 tsp Cumin Powder
- 1 tsp Punjabi Garam Masala
- 1/2 tsp Turmeric Powder
- 1 cup fresh tomato puree
- 3 tbsp oil or ghee
- Fresh coriander leaves, chopped
- Salt to taste
Method
Step 1 Make 3 to 4 shallow vertical slits along the sides of each hard-boiled egg. Heat 1 tablespoon of oil in a pan, add a pinch of turmeric and chilli powder, and gently pan-fry the eggs until they develop a golden, blistered crust. Remove and set aside.
Step 2 In a heavy-bottomed pan or kadhai, heat the remaining oil or ghee over medium heat. Add the Onion Paste and sauté for 2-3 minutes until it deepens slightly in color and begins to release its oils.
Step 3 Stir in the Garlic Paste and Kashmiri Red Chilli Paste. Cook for another 2 minutes until the raw, pungent aroma completely disappears, creating a rich base for your gravy.
Step 4 Pour in the tomato puree, along with the Cumin Powder, Turmeric Powder, and a pinch of salt. Cook this masala on medium heat until it thickens considerably and begins to leave the sides of the pan (about 5-7 minutes).
Step 5 Add about 1 cup of warm water to the pan to achieve your desired gravy consistency. Bring the curry to a gentle simmer, then carefully slide the pan-fried eggs back into the sauce.
Step 6 Sprinkle the Punjabi Garam Masala evenly over the top. Cover the pan and simmer on low heat for 5-8 minutes so the eggs absorb all the rich, spicy flavors. Garnish generously with fresh coriander and serve hot!
Chef's Tip: Slitting the hard-boiled eggs before pan-frying is the ultimate dhaba secret! It prevents the eggs from bursting in the hot oil and allows the robust, spicy gravy to seep deep into the egg whites.
