This north indian punjabi egg curry is super easy to make. It features boiled eggs and potatoes(optional) in a basic tomato and onion masala. Takes 20-25 minutes to make and is a perfect example of hearty, fuss free homestyle indian recipes!
The thought of eating steaming rice mixed with thick, chili hued masala from the curry fills me with as much joy as that of a kid waiting upon a bowl of macaroni & cheese. In our house, a weekday suddenly turns exciting when its egg curry for dinner.
I make this egg curry when
- I am feeling lazy to cook elaborate meals.
- I have a lean fridge and I want to postpone grocery trip to next day.
- I dont want a heavy protein dinner, but still want protein (you know what I mean?)
- I feel like eating something quick & delicious!
The husband can live on eggs and for me, particularly at this time of the year when the evenings are colder, diving into a thick tomato gravy with redolent of kasuri methi and warm tones of ginger is enough to drive me hungry out of turn.
What is Egg Curry
In India, egg curry is an immensely popular dish. Usually, hard-boiled eggs are used in the home specific masala recipe and served as a protein side to the meals. The recipe varies from home to home as well as region to region.
In north india, it is mostly prepared it in a tomato - onion base while the south indian version is done with coconut & curry leaves. In eastern parts of India, they use a mustard paste base.
The gravy is very flavorful with normal day-to-day spices used in and comes together quickly while the eggs boilEgg curry is most commonly served with flatbreads like roti or paratha or plain rice.
Ingredients For Making Egg Curry
- Eggs are the key ingredient in this recipe. Using potatoes is optional.
- Whole Spices - Green Cardamom, Cinnamon
- Powdered Spices- Coriander Powder, Red Chilli Powder (or cayenne), Turmeric Powder, Amchoor (Dry Man Powder) and Garam Masala.
- Kasuri Methi - Dried Fenugreek Leaves (there is no substitute, skip if not available).
- Oil- I prefer using mustard Oil for punjabi curries however use any cooking oil you use in your home.
- Other Ingredients - Onions, Tomatoes (fresh are better, however canned work too).
- Ginger & Garlic. You could use store bought ginger garlic paste if you wish.
Step By Step Instructions to Make Egg Curry
Tips & Variations
- My mom adds fresh peas to the gravy during winter season but the husband prefers potatoes so I started making it that way. If you get a chance, peas beautifully balance the heat of the spices but potatoes taste quite delicious and comforting too.
- You can use just eggs without adding any vegetable.
- For a bold and bright red color, add in a ½ teaspoon of kashmiri chilli powder when making the masala. For homestyle version, I don't bother 🙂
- Take the time to "bhuno" the masala, this part develops deep flavors in the sauce and can take anywhere between 6 to 10 minutes.
Serving Suggestion
Serve Egg Curry with roti, plain paratha or steamed rice.
Punjabi Egg Curry
Ingredients
- 4 eggs
- 1 pinch turmeric powder
For the Curry
- 4 tablespoon mustard oil substitute with any cooking oil
- 2 green cardamom
- 1 inch cinnamon stick
- ½ cup finely chopped onions
- 2 garlic finely chopped
- ½ tablespoon ginger finely chopped
- ½ teaspoon cumin seeds
- 1 cup tomatoes finely chopped or crushed in a processor (use a slightly sour variety like campari)
- 1 teaspoon salt adjust to taste
- 1 teaspoon coriander powder
- 1 teaspoon red chilli powder or cayenne, adjust to taste
- ¼ teaspoon turmeric powder
- ¼ teaspoon garam masala
- ¼ teaspoon amchoor powder dry mango powder
- ½ cup water or more depending on desired consistency
- ½ teaspoon kasuri methi dried fenugreek leaves
- Chopped cilantro for garnish
Instructions
- Hard Boil the eggs. While the eggs are boiling prepare the onion, tomatoes, ginger and garlic.
- Peel the eggs, slit (but not all the way through) them using a sharp knife and rub with a generous pinch of turmeric powder & ¼ teaspoon salt. Let sit for 5 minutes.Note:-This step is optional, it helps in making eegs look a pretty yellow. You could also stir fry the eggs in a tablespoon of oil if you like slightly crisp skins.
- In a heavy bottomed pot, add the oil and heat on medium - high till you see faint ripples on the oil surface.If using mustard oil, you will need to heat it a little longer till to do away the raw smell.
- Reduce heat to medium. Add the cardamom and cinnamon stick and let crackle for 10 seconds. Add the finely chopped onions next and cook them till golden brown. About 6-8 minutes.
- Next, add the garlic & ginger and cumin seeds. Cook for 30 - 45 seconds till you start smelling a nice aroma. Add a splash of water to prevent the ginger garlic from burning.
- Reduce the heat to low and next add with coriander, turmeric, red chili powders and salt. Toast the spices for few seconds and then add the tomatoes.
- Start cooking the masala on low heat. The tomatoes with soften and you will see the oil separating on the sides of the pan. Takes about 8-10 minutes. In between, if you see masala sticking to the bottom of pan, add some water. This slow cooking is very important to develop flavors and color of the paste, do not rush. Allow the masala to reduce till it acquires beautiful reddish to brown color.
- Add the turmeric rubbed eggs to the pot. Add ½ cup water.
- Sprinkle the garam masala, amchoor and kasuri methi add more water (if you want a thinner gravy). If you add extra water, simmer for additional 3-5 minutes to allow for the flavors to mingle.
- Put off the stove and let sit at least 20 minutes before serving.
- Warm up a little, garnish with cilantro and enjoy!
Notes
- The nutrition facts mentioned in the recipe are an estimation.
- My mom adds fresh peas to the gravy during winter season but the husband prefers potatoes so I started making it that way. If you get a chance, peas beautifully balance the heat of the spices but potatoes taste quite delicious and comforting too.
- You can use just eggs without adding any vegetable.
- For a bold and bright red color, add in a ½ teaspoon of kashmiri chilli powder when making the masala. For homestyle version, I dont bother much 🙂
- Take the time to "bhuno" the masala, this part develops deep flavors in the sauce and can take anywhere between 6 to 10 minutes.
Rheena says
Thank u! I was home alone...and decided to make this... It was yumm!
Tanvi says
Yay..Thank you for trying out and your feedback!
Katharina says
Thank you for this delicious recipe! I made it yesterday, it was super easy to follow and tasted great!
Shivani Mantri says
This is such a flavorful recipe. As someone who loves eggs, this is a delight to make and eat. Perfect weeknight meal which is quick to make, yet delicious! Thank you ,Tanvi.
Tanvi Srivastava says
Thank you so much for your feedback!So happy to know that your family liked it.