Dhaba Anda Masala (Punjabi Roadside Egg Curry)
Soft boiled eggs, fried until blistered, simmered in a rich ginger and garlic masala, the way roadside dhabas serve it.
Made with Curry base sauce (onion and tomato) and Ginger and garlic paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £1.02 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Lower the eggs gently into a pan of boiling water and boil for 8 minutes. Move them to a bowl of cold water for 5 minutes, then peel.
8 min - 2
Cut a few shallow slits in each egg and rub them with the chilli powder, turmeric and a pinch of salt.
- 3
Heat 2 tbsp of the oil in a large frying pan over a medium heat. Fry the eggs for 2 to 3 minutes, turning, until the whites are blistered and golden. Set aside.
3 min - 4
Add the last tablespoon of oil and the cumin seeds to the pan. When they sizzle, stir in your ready made ginger and garlic paste (see the base recipe) and cook for 1 minute. Add the tomato and cook for 3 minutes until soft.
4 min - 5
Add your ready made curry base sauce (see the base recipe) and 100 ml of water. Simmer for 5 minutes. Season, crush the fenugreek leaves between your fingers and stir them in.
5 min - 6
Add the eggs and green chilli and simmer for 3 minutes so the eggs warm through. Scatter over the coriander and serve with rice or roti.
3 min
Tips
- Cool the eggs in cold water straight after boiling. They peel more easily and keep a yellow, not grey, yolk.
- Fry the eggs briefly. They only need a blistered surface, not a rubbery white.
- Cut the eggs in half before serving if you like the yolk to melt into the sauce.
Storing and freezing
Keeps for 2 days in a covered container in the fridge, cooled within 1 to 2 hours. Reheat until steaming hot all the way through. Do not freeze, as the egg whites turn rubbery.
Questions
Can I make it with fewer eggs?
Yes. Use 2 eggs per person for a main meal, or 1 each as a side dish, and keep the same amount of sauce.
Is egg curry gluten free and dairy free?
This one is, because it uses a curry base made without dairy or flour. It contains egg, so it is not suitable for egg allergy.
Can I use hard boiled eggs from a packet?
Yes, but shop bought peeled eggs tend to be rubbery. Boil your own for a softer texture.
How do I stop the sauce splitting or going oily?
Keep it at a gentle simmer and stir in a splash of hot water if the oil separates. The curry base already has oil, so there is no need to add more.
More made with curry base sauce (onion and tomato)
Aloo Baingan Masala (Potato and Aubergine Curry)
DFEFNFKheema Pav (Mumbai Spiced Lamb Mince with Buttered Rolls)
EFNFMasala Beans on Toast
DFEFNFPotato and Cauliflower Vindaloo
GFDFEFSee every dish made with curry base sauce (onion and tomato)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.