Keto Dhaba Egg Curry

Dhaba cooking is rustic, bold, and unafraid of fat—this egg curry is exactly that. Eggs halved and poached gently in a thick, spiced tomato and coconut milk gravy, the result tastes like a cross between Indian home cooking and a slow-cooked braise. The key is a long, low simmer where the coconut milk and tomato meld into something that tastes less like a curry and more like a savory custard. Sindhi food loves coconut milk and slow heat; this delivers both.

The spice work requires patience. Toast and grind your own garam masala and cumin if possible—the difference is audible. Fry the onions low and slow until they're golden and jammy, building sweetness and body. The tomato purée gets folded in carefully, and then the heat goes low—you're not boiling the eggs, just gently warming them through in the gravy until they absorb the flavor. The finished dish should be rich, not brothy. Serve it with cauliflower rice or over zucchini ribbons, and finish with a cilantro scatter and a squeeze of lime. At 8g net carbs per serving and loaded with fat from the eggs and coconut milk, it's deeply satisfying.