Curries

Dhaba Egg Curry

100% natural ingredientsEgg

Fried boiled eggs in a peppery onion-tomato masala.

Medium spicy

₹360₹432for 4 people · 125 g / person

18 min cook timeStandard prep · Gluten-free

Servings

Minimum 4 people per dish

min 4 pax

From our kitchen notebook

What’s in the crate

Exact quantities for a 4-person crate. Scale servings up on the crates page and every quantity scales with it.

Eggs — boiled & peeled8 pc
Dhaba masala base480 ml
Prepared in our kitchen
Onion-tomato masala bhunoed with dhaba spice mix and mustard oil.
Made from: Onions, Tomatoes, Whole spice mix, Oil
Fresh coriander — washed20 g

Pre-washedPre-cutPre-marinatedVacuum-sealedIce-packed

Recipe

4 steps · about 18 minutes from crate to table.

1
Unpack and check the formula5 min
Lay out Dhaba masala base, Fresh coriander and bring eggs to room temperature. Everything is pre-weighed to the grammage on this page, so nothing needs measuring.
2
Build the base6 min
Cook the onion–tomato and dhaba masala base, fresh coriander on medium until the masala darkens and the oil separates.
3
Add the main7 min
Fold in eggs, coat well, then add water or stock to the level you like and simmer covered.
4
Rest, season and serve2 min
Rest 2 minutes off the heat, taste for salt, then serve hot. Medium heat. Bloom the chilli in oil for colour.