Punjabi Egg Curry Recipe
Punjabi egg curry recipe, made in dhaba style is exceptionally good when you are not in a mood to cook something elaborate but wish to make quick delicious food. It can be served with roti, plain paratha or flavored rice like jeera rice, biryani rice, pulao, coconut rice, coconut milk rice or any biryani varieties.
Servings Prep Time
5people 10min
Cook Time
30min
Servings Prep Time
5people 10min
Cook Time
30min
Ingredients
Instructions
  1. Puree onions and tomatoes separately. Set them aside.
  2. Boil the eggs, remove the shells and prick them with fork randomly.
  3. Saute eggs in oil until golden. Set aside.
  4. In the same pan, saute cinnamon, bay leaf, cardamoms and cloves.
  5. Saute the onion paste until golden.
  6. Add ginger garlic paste and saute until the raw smell goes off.
  7. Add tomato puree and saute until the sauce thickens.
  8. Add red chili powder, garam masala and salt. Fry all until nice aroma comes out. By now the raw smell should have gone away.
  9. Add water as needed to make a gravy. Cook until the gravy thickens and oil begins to separate. Check the salt and adjust if needed.
  10. Add the boiled eggs, kasuri methi if using and cook covered for 2 to 3 mins.
  11. Sprinkle chopped coriander leaves.