Punjabi Style Egg Curry Recipe
Punjabi Style Egg Curry is a delicious and perfect recipe to make on lazy weekdays. Serve it with a Tawa Paratha.
Punjabi Style Egg Curry is a delicious and perfect recipe to make on lazy weekdays. It requires few ingredients and gets ready in less time. This dish is very popular in North India and is usually served on the road side dhabas with rice or chapatis.
Serve Punjabi Style Egg Curry along with Whole Wheat Lachha Parathas, Burani Raita and Kachumber Salad for a weekday meal.
If you like this recipe, you can also try other Egg recipes such as
10 M
30 M
40 M
2 Servings
Ingredients
- Cooking oil , as required
- 4 Cloves (Laung)
- 1 Bay leaf (tej patta)
- 1 Black cardamom (Badi Elaichi)
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 tablespoon Ginger Garlic Paste
- 1 Onion , finely chopped
- 1 Green Chilli , finely chopped
- 1 Onion , paste
- 2 Tomatoes , paste
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- 1/4 teaspoon Garam masala powder
- Water , as required
- 4 Whole Eggs , boiled
- 4 sprig Coriander (Dhania) Leaves , finely chopped
How to make Punjabi Style Egg Curry Recipe
To 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.
Heat oil in a heavy bottomed pan. Add cloves, bay leaf, black cardamom, green cardamom and let it cook for 30 seconds.
After 30 seconds, add the chopped onions and green chillies and cook till the onion turns translucent.
Once it is done, add the ginger garlic and onion paste and let it cook for 3 to 5 minutes.
After 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.
Add 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.
Serve Punjabi Style Egg Curry along with Whole Wheat Lachha Parathas, Burani Raita and Kachumber Salad for a weekday meal.
Pooja Thakur
A Sales & Marketing professional by the day and a masterchef by the night, Pooja has been able to give creative edge to various Indian and western recipes. To satisfy her culinary traveling and cooking learning needs, Pooja has traveled across the country from vibrant cities to remote villages and learn the taste of real India. This has enabled her to bring the authentic taste & flavor of india on to the plate but with a modern twist.
