Punjabi Style Egg Curry Recipe
Here is a delicious Punjabi Style Egg Curry recipe-rich, spicy, and full of bold North Indian flavors!
Ingredients:
For the curry:
4–6 boiled eggs
3 tbsp oil or ghee
1 tsp cumin seeds
2 large onions (finely chopped)
1 tbsp ginger-garlic paste
2 large tomatoes (finely chopped or pureed)
2 green chilies (slit or chopped)
1/4 tsp turmeric powder
1 tsp red chili powder (adjust to taste)
1 tsp coriander powder
1/2 tsp garam masala
1/2 tsp cumin powder
Salt to taste
1/2 cup water (adjust as needed)
Fresh coriander leaves for garnish
Optional:
1–2 tbsp fresh cream (for a richer curry)
1/2 tsp kasuri methi (dried fenugreek leaves)
Instructions:
1. Prepare the Eggs:
Boil the eggs, peel them, and lightly score or prick them with a fork.
Optional: Lightly fry the boiled eggs in 1 tsp oil until golden. Set aside.
2. Cook the Masala Base:
Heat oil or ghee in a pan.
Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Stir in ginger-garlic paste and green chilies. Sauté for 2–3 minutes until the raw smell disappears.
3. Add Spices & Tomatoes:
Add turmeric, red chili powder, coriander powder, and cumin powder.
Stir for a few seconds, then add chopped or pureed tomatoes.
Cook until the masala thickens and oil starts separating from the sides.
4. Make the Curry:
Add a little water to make a thick gravy. Simmer for 3–5 minutes.
Add salt and garam masala.
(Optional: Add cream and kasuri methi at this stage for a richer taste.)
5. Add the Eggs:
Add the boiled (and optionally fried) eggs into the curry.
Simmer on low heat for 5 minutes so the eggs absorb the flavor.
6. Garnish & Serve:
Garnish with fresh coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or naan/paratha.
Tips:
For a smokier taste, you can add a little smoked paprika or char a piece of coal and infuse the curry.
Add a pinch of sugar to balance the acidity of tomatoes if needed.