Try this Punjabi egg curry recipe, or contribute your own.
- 1 small bay leaf
- 1 small cinnamon stick
- 2 tbsp oil
- 2 cloves
- salt as needed
- 2 green cardamoms
- 4 to 5 boiled eggs
- 1 1/2 cups cubed onions
- 1 cup tomatoes
- 1 to 1 1/2 tsp ginger garlic paste
- 1 to 1 1/2 tsp red chilli powder
- 1 tsp garam masala (adjust as needed)
- 2 to 3 pinches of turmeric/ haldi (about 1/8 th tsp)
- 1 to 1 1/4 cup water (adjust slightly as needed)
- 1/4 tsp kasuri methi (optional)
- 1 tbsp coriander leaves chopped finely
- Carbohydrate 2.07196036365126 g
- Cholesterol 0 mg
- Fat 21.8699880438251 g
- Fiber 0.792552745310267 g
- Protein 0.363157454554097 g
- Saturated Fat 2.85964102385607 g
- Serving Size 1 1 Serving (53g)
- Sodium 34.7408727274594 mg
- Sugar 1.27940761834099 g
- Trans Fat 1.1217395657402 g
- Calories 201 calories
Step-by-step
- Puree onions and tomatoes separately. Set them aside.
- Boil the eggs, remove the shells and prick them with fork randomly.
- Saute eggs in oil until golden. Set aside.
- In the same pan, saute cinnamon, bay leaf, cardamoms and cloves.
- Saute the onion paste until golden.
- Add ginger garlic paste and saute until the raw smell goes off.
- Add tomato puree and saute until the sauce thickens.
- Add red chili powder, garam masala, turmeric and salt. Fry all until nice aroma comes out. By now the raw smell should have gone away.
- 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.
- Add the boiled eggs, kasuri methi if using and cook covered for 2 to 3 mins.
- Sprinkle chopped coriander leaves.
Onions do the structural heavy lifting in this curry, acting as both the primary aromatic base and the thickening agent for the sauce. Swapping fresh onions for dehydrated onion flakes or pre-made frozen purees fundamentally alters how the dish comes together. Fresh onions contain roughly 89 percent water by weight, meaning the prolonged sauteing step is required to drive off moisture and achieve the essential golden color. Dehydrated flakes lack that intrinsic moisture, requiring rehydration and yielding a gritty texture that fails to emulsify with the oil. Similarly, substituting canned tomato paste for fresh tomatoes changes the acidity and sweetness balance, necessitating a pinch of sugar to correct the flavor profile. Fresh ginger and garlic paste provides sharp, volatile sulfur compounds that dissipate quickly; jarred alternatives use citric acid as a preservative, subduing that immediate punch. When multiplying this recipe for larger crowds, avoid doubling the water proportionally. Large batches retain moisture more efficiently, so reduce the initial added water by twenty percent and evaluate consistency after simmering. Pricking the boiled eggs with a fork before pan-frying prevents internal steam from bursting the whites, while also creating microscopic channels for the spiced oil to penetrate. Cook the onion paste over medium-low heat for ten to twelve minutes until oil separates from the edges, signaling complete moisture evaporation. Finish the dish by crushing dried fenugreek leaves between the palms of your hands to release essential oils just before stirring them into the simmering gravy.
