How long does Egg Curry (Dhaba Style) keep in the fridge?

Egg Curry (Dhaba Style) keeps 3 to 4 days refrigerated in an airtight container. Reheat gently on the stove with a splash of water; the flavours actually deepen overnight. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Egg Curry (Dhaba Style) ahead of time?

Yes. Egg Curry (Dhaba Style) is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most north indian egg dishes taste better the next day once the masala has had time to meld.

What can I serve with Egg Curry (Dhaba Style)?

Classic pairings include rice, roti. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

North Indian EggMain Medium-Hot

Egg Curry (Dhaba Style)

Name: Egg Curry (Dhaba Style)
Prep time: 11 min
Cook time: 19 min
Total time: 30 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 8 eggs, hard-boiled and peeled; 2 large onions, finely chopped; 3 medium tomatoes, pureed; 1 tbsp ginger-garlic paste; 2 green chillies, slit; 1 tsp cumin seeds; 1 tsp turmeric; 1.5 tsp Kashmiri red chilli powder; 1 tbsp coriander powder; 1 tsp garam masala; 0.25 cup thick yoghurt, whisked; 2 tbsp mustard oil or ghee; 1 tsp salt; 3 tbsp coriander leaves, chopped

Rate this recipe:

Onion-tomato gravy

Time: 30 min
Serves: 4
Calories: 305 kcal
Protein: 18 g

0:00 / 1:45

Changes voice accent · Recipe stays in English

Method

1Lightly score the boiled eggs lengthwise so they soak up the gravy; put aside.
2Heat oil to smoking point and cool 30 seconds. Crackle cumin, then add onion and brown deeply, 8 minutes.
3Stir in ginger-garlic paste and chillies; fry 1 minute until raw smell fades.
4Add tomato puree, turmeric, chilli, coriander powder and salt; cook till oil rises to the top, 6–8 minutes.
5Off heat, stir in yoghurt; return to a gentle gently bubble with 1.5 cups water until gravy is silky.
6Slip in the eggs, spoon over gravy, gently bubble 4 minutes, finish with garam masala and fresh coriander.

About this recipe

Egg-based. For a vegan version, swap eggs for cubed pan-fried firm tofu and add a pinch of kala namak to the gravy.

Ingredients

Method

About this recipe

Tags

More from North Indian