There have been times when unexpected guests arrived, and I didn’t have the time to cook chicken. That’s when this egg curry has come to the rescue! With few ingredients and boiled eggs, I can whip up a flavorful, crowd-pleasing curry in no time.
Dhaba-style Egg curry or Anda Masala Curry is one of my go-to recipes when I crave something tasty, comforting, and easy to prepare. Whether it’s a quick weekday meal or a leisurely...
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Heat oil in a wok over high heat and fry the sliced onions until golden brown.
Remove the onions, drain excess oil, and set aside. Reserve the remaining oil to cook the masala.
Blend the fried onions with curd, green chillies, and poppy seeds into a smooth paste. Keep aside.
Boil the eggs, shell them, and prick them with a fork or toothpick.
Heat oil in a pan over low heat, add turmeric powder, and stir.
Add the boiled eggs and stir-fry until golden brown. Remove and set aside.
In the same pan, heat oil over medium heat.
Add green cardamoms, cinnamon, cumin, black peppercorns, and cloves. Sauté until fragrant.
Stir in ginger-garlic paste and cook until the raw smell disappears.
Reduce the heat and add turmeric powder, Kashmiri chilli powder, coriander powder, cumin powder, and salt. Add a splash of water and mix well.
Stir in the ground tomato and cook, stirring continuously, until the water content of the tomatoes evaporates.
Add the onion paste and cook until the oil separates from the masala.
Pour in water, mix well, and bring the masala to a boil.
Gently add the fried eggs and crushed Kasuri methi to the gravy.
Let them simmer, allowing the flavors to infuse. Adjust the consistency by adding water if needed.
Garnish with fresh coriander leaves and drizzle ghee over the curry before serving.
Serve hot with Indian bread or steamed rice for a comforting meal.
Increase green chillies or red chilli powder for extra heat.
Use mustard oil instead of regular oil for a more authentic taste.
How can I adjust the spice level in Dhaba-style Anda Masala Curry?
You can easily adjust the spice level in this egg curry by modifying the amount of green chillies and Kashmiri chilli powder you use. For a milder version, reduce the quantity of these spices or remove the seeds from the chillies. Conversely, if you prefer a spicier curry, feel free to add more chillies or even a pinch of cayenne pepper.
What are some good side dishes to serve with Egg Curry?
Dhaba-style Anda Masala Curry pairs wonderfully with Indian bread like roti or naan, as well as steamed rice. You can also serve it with a side of cucumber raita or a simple salad to balance the richness of the curry.
Can I make Dhaba-style Egg Curry vegetarian?
Yes, you can make a vegetarian version of this curry by substituting the eggs with paneer or tofu. Simply cube the paneer or tofu and follow the same cooking process, ensuring they absorb the flavorful gravy.
How should I store leftover Egg Curry?
To store leftover Dhaba-style Anda Masala Curry, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, add a splash of water to maintain the gravy's consistency.
What can I use as a substitute for Kasuri methi in this recipe?
If you don't have Kasuri methi (dried fenugreek leaves) on hand, you can substitute it with a small amount of fresh fenugreek leaves or even a pinch of dried oregano or thyme. While the flavor won't be exactly the same, these alternatives can still add a nice herbal note to your curry.
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