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Homestyle Punjabi Egg Curry

Tanvi Srivastava
This quick and easy homestyle, punjabi egg curry gets ready in 20 to 25 minutes with simple pantry spices. Pairs perfectly with rice or roti for a satisfying dinner.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 13 minutes
Course Main Course
Cuisine Indian
Servings 3 people

Ingredients
  

  • 6 eggs
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon salt

For the Curry

  • 4-5 tablespoon mustard oil substitute with any cooking oil, divided
  • ¾ cup onions finely chopped
  • 1 teaspoon garlic paste or finely chopped ginger can be added too
  • ½ teaspoon ginger paste or finely chopped ginger can be added too
  • 1-2 green chillies (hot), chopped adjust quantity to taste
  • 1 + ¼ cup tomatoes finely chopped or crushed in a food processor
  • 1 teaspoon salt adjust to taste
  • ½ cup hot water or more depending on desired consistency
  • ½ teaspoon kasuri methi dried fenugreek leaves
  • chopped cilantro for garnish

Whole Spices

  • 2 green cardamom
  • ½ inch cinnamon stick
  • ½ teaspoon cumin seeds

Ground Spices

  • 1.5 teaspoon coriander powder
  • 1.5 teaspoon red chilli powder (hot), adjust quantity to taste
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon amchur powder dry mango powder, skip if not available. You can add few drops of lemon juice with caution if desired
  • ¼ teaspoon garam masala can go up to ½ teaspoon if desired

Instructions
 

Hard Boil The Eggs

  • We start by boiling the eggs. Carefully add eggs to large pot of boiling water. Eggs should be fully submerged while boiling. Let boil for 9 minutes.
  • Prepare an ice bath by adding ice cubes to a large bowl of cold water. Switch off the stove and using a slotted spoon transfer the boiled eggs to the ice bath. This shocks the eggs and makes peeling easy.
  • Peel the eggs, slit (but not all the way through) them if desired using a sharp knife and rub with ¼ teaspoon 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.

Make The Egg Curry

  • In a heavy bottomed pot (3 qt or larger), add 2 tablespoon oil and let 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 low.Carefully lower the eggs into the oil. Let fry for 1 to 1.5 minutes until a thin, crispy skin is formed on eggs. Take out in a plate and keep near.
  • Add the remaining 3 tablespoon oil to the pot and let heat up again on low medium heat.
  • Temper the hot oil with green cardamom and cinnamon stick and let infuse for 10 seconds.
  • Add the finely chopped onions next and cook them on medium heat till golden brown. Stir the onions while they are browning.This step may take about 6-8 minutes.
  • Next, add the garlic & ginger pastes along with green chillies and cumin seeds. Add a splash of water to prevent the ginger & garlic from burning. Cook for 30 - 45 seconds till you start smelling a nice aroma.
  • Reduce the heat to low and next add coriander, turmeric, red chili powders and salt. Combine and saute the spices with onions for 1-2 minutes.
  • Add the crushed tomatoes next.Sprinkle sugar on the tomatoes and combine with the onion and spices.
  • Now, start cooking the masala on low heat. The tomatoes with slowly soften and as they cook down, 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 and the moisture has evaporated (see images in the blog post to get an idea of proper bhunai)
  • To the cooked masala, add back the eggs. Pour 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 5-6 minutes to allow for the flavors to mingle.
  • Switch off the stove and let sit at least 20 minutes before serving.Warm up a little, garnish with cilantro and enjoy!

Notes

  • For a bright red color, add in a ½ teaspoon of kashmiri chilli powder when making the masala. For homestyle version, I don't bother much :)
  • Take the time to "bhuno" the masala, this part develops deep flavors in the sauce and can take anywhere between 8 to 12 minutes.
Keyword easy anda curry, indian curries with egg, punjabi egg curry recipe
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