Dinner · 35 min · indian

Dhaba-Style Egg Curry

Weeknight-friendly Indian cooking: Dhaba-Style Egg Curry comes together in 35 minutes with eggs, onions, and not much else. Each serving lands at 290 calories with 14g of protein, so it eats like a much heavier meal. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 8 Eggs
• 2 Onions
• 3 Tomatoes
• 3 tbsp Oil
• 1 tbsp Fresh ginger
• 1.5 tsp Garam masala
• 1 tsp Turmeric
• 1 tsp Kashmiri chili powder
• 1/2 cup Green peas

Steps

1. Hard-boil the eggs 9 minutes, cool in cold water, and peel — older eggs peel more cleanly than farm-fresh ones.
2. Score each egg with two shallow slits and fry in hot oil until golden-speckled all over, about 4 minutes. This dhaba trick stops the whites from turning rubbery in the sauce.
3. In the same oil, brown the onions 10 minutes until deeply golden, then add ginger, turmeric, and chili.
4. Add the chopped tomatoes and cook 8 minutes until the oil separates and the masala looks jammy.
5. Pour in a cup and a half of water, add the peas, and simmer 5 minutes.
6. Nestle in the fried eggs, spoon sauce over them, and simmer 5 minutes so the flavors soak in.
7. Finish with garam masala and serve with rice or roti.

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