Best Egg Curry Recipe |  Dhaba Style Egg Curry Recipe | Restaurant Style Egg Curry Recipe
For someone who hardly eats eggs (except when hidden in minimal quantities inside cakes, pancakes etc..well of course!), I have made Egg Curry or Egg based dishes to compete with any egg lover out there. It's like cooking in the blind since I can't taste the dishes I make and hence have to rely completely on my husband and son's feedback.  This egg curry is another story altogether since the gravy is an equal part of this dish and that I can taste myself as well :) I have gone through a lot of iteration and this recipe right here is a family favourite. I cannot even think of changing it without the husband raising a hue and cry!
Best Egg Curry Recipe |  Dhaba Style Egg Curry Recipe | Restaurant Style Egg Curry Recipe
While the dish itself is pretty easy and uncomplicated, I have to say using the OPOS® method has made the process even quicker. The peeling of hard boiled eggs is now extremely easy and the gravy made using my pressure cooker not only helps in less washing/cleaning, but also traps the aroma of the ingredients wonderfully; that when opened the whole house fills with a delicious smell. Now using less oil without compromising on flavor is very much possible. And as I always maintain in this blog, you never have to take my word for it - give it a go and thank me later :) :)
  • Cook time:
  • Prep time:
  • Serves: Enough for 3 people with 2 eggs per serving
    For the Gravy
  • 300 grams Onion, chopped
  • 300 grams Tomatoes, chopped
  • 1" Ginger, peeled and chopped
  • 4-5 Garlic cloves,
  • 2-4 Dry Red Chillies, to taste
  • 1 tsp (heaped) Garam Masala
  • 1 tsp Sugar, or to taste - see Tips
  • 1/2 tsp Turmeric
  • 1/4 tsp Kasoori Methi, crushed
  • Salt to taste
    Fpr Restaurant or Dhaba Style
  • 1 Bay Leaf
  • 1 small-medium Cinnamon stick
  • 2-3 Green Cardamom
  • 2-3 Cloves
  • 2-3 tbsp Butter, additionally
1. Sugar: Adjust according to the sourness of the tomatoes. Mine were sweet and hence I did not add any in this recipe.
1. In a 2 liter pressure cooker, add 1 tbsp water
2. Next add 1 tbsp butter. You can use Ghee or any other neutral oil of your choosing.For a restaurant styled version, add in more butter for richness.
3. Next goes in the onions. Spread them as a layer covering the bottom.
4. Top it with the chopped tomatoes.
5. The garlic, ginger and the red chillies come next followed by salt, sugar and garam masala. The amount of sugar will depend on the sourness of your tomatoes. If your tomatoes are sweet, you can skip the sugar. Also make sure to always add the spice powders last in this method, so that they are not touching the bottom of the pan. It causes burning.

Note: You can add Turmeric and Kasoori methi also at this stage. I have used them later as detailed below.
6. Cook on high
7.  for 4 whistles.
8. Would take around 6 minutes. Once done, switch off the heat and let it sit until the pressure settles.
9. For a Dhaba/Restaurant style Egg Curry (optional ): While that's happening, heat a pan with a tsp of oil/ghee. When warm, add turmeric.
10. Then add the hard boiled eggs
11. and saute until golden brown - around 2 minutes.  Set aside.  You can use the same pan to add some more ghee/butter, heat some whole Garam Masala like Bay Leaf, whole cardamom, Cinnamon Stick and some cloves so that you can later add them to the gravy. This frying of eggs and whole spices is optional and I generally skip it while making at home for us.
12. Open the pan. This is how it looks like upon opening - the aroma is inviting and savory!
13. Add it to a blender
14. and blend to a smooth puree. Or you can use a blending stick to process it right in the pan and save yourself the hassle of washing your processor!!!
15. Transfer that to a serving pan
16. and drop the eggs to it. Also add the sauteed whole garam masalas to it if using.
I sprinkled some Kasoori Methi on top along with finely chopped cilantro leaves. The husband prefers it with some raw finely chopped onion as well. Serve warm, along with roti(s) and/or pulao like Jeera rice.
Best Egg Curry Recipe |  Dhaba Style Egg Curry Recipe | Restaurant Style Egg Curry Recipe

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Recipe Reference

My Recipe notes with references to OPOS® Manual

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By Durga Vinoth on Jan 31, 2019

I tried this today, came out well. Thanks for the receipe

That's great to know. Thank you so much for leaving me a feedback Durga --DK :)

By Pat on Mar 31, 2018

I am going to try it today. Will send you my feedback Thank you

Hope it turns out great for you. Thank you :) --DK

By Cinde on Oct 27, 2017

Hi, Thanks for the recipe. Should I remove the dried red Chilies before blending?

If you prefer it mild, then yes or avoid using the chilli altogether. --DK/p>

By Dharani on Mar 3, 2017

Egg curry is my favorite recipe in my lunch, Actually I like a egg semi gravy. But I like to try this one.

By leo on Mar 1, 2017

Hey D, This is super simple. I love it! I am definitely going to try it in next few days!

By Mamata on Jan 19, 2017

Can't thank you enough for sharing this super time & labor saving dish, it came out very well & tastier than all my earlier versions. Just a doubt, if you need to make the gravy a bit thinner (for eating with rice), maybe adding a little extra water in step 1 should work?

Add warm water after cooking or while grinding. More the water in step 1, lesser the robust flavor. The minimal water is what gives it optimal flavor. --DK

By ANita on Jan 6, 2017

Just made this dish. It came out very well. Thank you.

By Nance on Nov 12, 2016

If your tomatoes are too acidic, try adding a tiny pinch of baking soda instead of sugar. It neutralizes the acid as it bubbles.

Thanks for the tip. Never knew that before :) --DK