Recipe : Egg Curry {North Indian Dhaba Style}


Today, I’m going to show you how to make egg curry. There are innumerable ways to make this dish. You can make it with a ground coconut paste base, with yoghurt or cream or even coconut milk. So the variant I’ll teach you today is a Northern one which will be thicker and creamy that goes really well with any unleavened Indian flatbread.


  • 6 eggs
  • 2 tbsp. ghee/clarified butter or cooking oil
  • 1 cardamom
  • 1 medium onion, finely chopped
  • 7-9 cloves of garlic, smashed using a mortar and pestle
  • 3/4 tsp garam masala powder
  • 1 tsp dhania/coriander powder
  • 1/4 tsp. haldi/turmeric powder
  • 1tsp kashmiri chili/mild red chili powder
  • 4-5 tomatoes, pureed
  • 1.5 tbsp. cashew nut paste or besan
  • 1.5 tsp. kasuri methi, crushed
  • 1-2 tbsp. fresh cream
  • salt to taste

Boil the eggs and keep aside. Clean and peel discarding the shells once cool enough to handle.

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