Dhaba-Style Egg Masala

10 mins Prep Time

30 mins Cook Time

Written By

Nadia Boachie

Egg masala is a delicious dish made with an onion and tomato-based gravy and seasoned with several traditional Indian spices, including garam masala, kasuri methi (dried fenugreek leaves) and turmeric. Egg masala is flavourful, tasty and preparation is simple so long as you mise en place! This aromatic dish goes perfectly with rice, naan or roti and is vegetarian friendly. Dhaba-style just means street style, and this recipe was adapted from a Dhaba-style egg masala curry recipe by Spice Eats. Indian recipes are perfected with the beautiful blend of spices used in each dish and the slow frying and cooking of all the ingredients to create a blend of flavours. In most curry recipes, it is essential to follow instructions and look out for the slow browning of ingredients and the separation of oil that is the perfect indicator of a properly cooked gravy. If you are looking for ways to use up your eggs in the fridge, try this recipe out because you will absolutely love it.

Ingredients

Dhaba-Style Egg Masala

6 boiled eggs
3/4 teaspoon cumin seeds
3 dried red chilies
3 green chilies, slit
1/2 teaspoon turmeric powder
1/2 teaspoon Kashmiri chili powder
1 1/2 teaspoons coriander powder
1/2 teaspoon garam masala
2 medium (120 grams) onions, grated
1 teaspoon garlic, minced
1/2 teaspoon ginger, minced
4 tablespoons cilantro leaves, roughly chopped
1 tablespoon kasuri methi (dry fenugreek leaves)
3 tablespoons neutral oil
Salt, to taste
1 cup water
2 tomatoes (120 grams), blended

Directions

Dhaba-Style Egg Masala

15 Steps

Step 1

First, prep all your ingredients and start with boiling your eggs, removing the shell and pricking with a toothpick.
Step 2

In a pan, heat oil and fry your boiled, pricked eggs for 2-3 minutes on low heat until they start to lightly brown.
Step 3

Blend tomatoes and set aside and grate or blend your onions and set aside.
Step 4

Slit your green chilies in half lengthwise and cut the red chilies into two.
Step 5

In a new dry frying pan, add kasuri methi (dry fenugreek leaves) and roast for about a minute. Take off heat and crush once it has cooled.
Step 6

Using the pan which you fried your eggs, add your cumin seeds and stir for about 30 seconds then add slit green chilies and the dried red chilies.
Step 7

Add your grated or blended onion, and fry for 3 minutes on medium heat until is starts to change colour and reduce in volume slightly.
Step 8

Add the minced ginger and garlic, mix and continue to fry on medium to low heat for another 10 minutes. At this stage, you want your onion, ginger and garlic paste to be light brown.
Step 9

Next, add the roughly chopped coriander leaves and mix for a minute.
Step 10

Add all your spices (Kashmiri chili powder, turmeric, garam masala and coriander powder) to this paste, and add a splash of water.
Step 11

After about 2 minutes, add your blended tomatoes and add 1/2 teaspoon of salt. Continue to cook on low heat for 4-5 minutes until you see the oil start to separate.
Step 12

Add 1 cup of water, cover and cook on low heat for 8 minutes until oil separates.
Step 13

Add your fried eggs, mix and cook on low for about 3 minutes. You can adjust the thickness of your sauce by reducing it for longer, uncovered, or by adding a bit more water.
Step 14

Lastly add the roasted kasuri methi and simmer on low heat for 2 minutes.
Step 15

Serve with rice, naan or roti.