Punjabi Style Egg Curry

Name: Punjabi Style Egg Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 0 pieces Vegetable Oil (Oil as required); 4 pieces Cloves (4 Cloves (Laung)); 1 piece Bay Leaves (1 Bay leaf (tej patta)); 2 pieces Cardamom (2 Cardamom (Elaichi) Pods/Seeds); 1 tbsp Ginger Garlic Paste (1 tablespoon Ginger Garlic Paste); 2 pieces Yellow Onion (1 Onion finely chopped + 1 Onion paste); 1 piece Green Chili (1 Green Chilli finely chopped); 2 pieces Roma Tomato (2 Tomatoes paste); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); 1 tsp Ground coriander (1 teaspoon Coriander Powder (Dhania)); ¼ tsp Garam Masala (1/4 teaspoon Garam masala powder); 0 pieces Water (Water as required); 4 pieces Egg (4 Whole Eggs boiled); 4 sprig Coriander Seed (4 sprig Coriander (Dhania) Leaves finely chopped)

A spicy, aromatic egg curry from Punjab, India, featuring boiled eggs in a rich, tomato-based gravy tempered with whole spices and fresh coriander.

40 minIndian

Servings4

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Vegetarian
Gluten Free
Pescatarian
Halal

Steps

1To begin making the Punjabi Style Egg Curry recipe, first boil the eggs with enough water. once they are hard boiled, remove the outer cover, cut into half and keep them aside.
2Heat oil in a heavy bottomed pan. Add cloves, bay leaf, black cardamom, green cardamom and let it cook for 30 seconds.
3After 30 seconds, add the chopped onions and green chillies and cook till the onion turns translucent.
4Once it is done, add the ginger garlic and onion paste and let it cook for 3 to 5 minutes.
5After 3 to 5 minutes, add the tomato puree and all the masalas including red chilli powder, turmeric powder, coriander powder, garam masala powder and the required salt.
6Add half cup water and let it cook till the gravy becomes thick. Once it is done, add the hard boiled eggs, mix with gravy and garnish it with finely chopped coriander leaves.
7Serve Punjabi Style Egg Curry along with Whole Wheat Lachha Parathas, Burani Raita and Kachumber Salad for a weekday meal.