This delightfully spiced traditional Punjabi egg curry recipe is going to become one of your favorite vegetarian curry meals. High in protein and loaded with layers of flavor, it's a perfect choice when you want something just a bit more satisfying without feeling heavy.
Egg Curry Recipe
The highways in India have these tiny little eateries or shacks that are called Dhabas. Majorly, Punjabi dishes are served in these dhabas. History has it that the dhabas propped up along the roadways as pit stops for truck drivers. Today, their food has made it to well-known restaurants as well.
Egg curry is one such dish that has been derived from the dhabas. Simple, easy-to-cook, and flavorful, this dish comes as a rescue when you do not have much time to whip up something delicious.
What Do You Eat with Egg Curry?
Egg curry can be eaten by itself as just a single dish, or readily served as a main dish over rice with roti, or naan bread.
You may also pair this with something like palak paneer, pakoras, aloo gobi, or even this mushroom masala. By itself, it makes a perfect meal but can be just a part of any meal and is best when accented by foods with less heat and a more mild overall flavor profile.
How Can I Make This Less Spicy?
If you are familiar with autentic Indian cuisine, then you know that heat and spice are at the core of cuisine. The layering of herbs, spices, and vegetables together creates a richness you won't find in any other cuisine, but some Westerners find the heat levels to be a bit too much.
If you need a less spicy mixture, you can reduce the amount of chili powder or even remove the green chilies from the mixture altogether. While this dish is a bit spicy, it would be more medium than hot so try as shown first then adjust if needed.
You can always serve with some fresh cream or plain yogurt to help cool the heat level when serving.
What's the Best Way to Hard Boil Eggs?
Every cook has their own prefered method of hard boiling eggs. Some popular options include on the stove top, in an egg cooker, baking, or in an Instant Pot. Below are some popular methods with instructions to help you choose.
- Purchase already boiled eggs at the market.
- Stovetop method: Place eggs in a saucepan and cover with cold water. Bring the water to a boil over high heat then turn off the heat and cover the pan. Let sit for 10 minutes then place eggs in an ice bath for 5 minutes before peeling.
- Baking method: Preheat the oven to 350°F. Place eggs into a muffin pan - one egg per cup. Bake for 30 minutes, then remove and place in an ice bath for 5 minutes before peeling.
- Air fryer method: Place eggs into the basket of the air fryer and set the temperature to 250°F. Cook for 16 minutes then remove and place into an ice bath for 5 minutes before peeling.
- Instant Pot method: Place 1 cup of water into the bottom of the Instant Pot, then place the trivet inside and place eggs on top of the trivet. Put on manual high pressure for 5 minutes. Once the cooking cycle finishes, allow it to naturally release for 5 minutes before releasing remaining steam manually. Place the eggs into an ice bath for 5 minutes before peeling.
Can I Add Cream to This Curry?
Most basic egg curries are made without any additional cream or milk. If you prefer a creamier gravy, you can add ⅛ to ¼ cup heavy cream just before it is done cooking. Some other alternatives are to add raw cashew paste, cashew milk, or even coconut milk.
How Long is Egg Curry Good For?
Egg curry is best served within 4 to 5 days of preparation. If the eggs are hard-boiled in advance and older, you will also want to account for that. Hard-boiled eggs are good for up to 1 week, so if they are close to that date, then the curry is best eaten in a shorter time period.
Ingredients
- Eggs
- Olive oil
- Cumin seeds
- Mustard seeds
- Fenugreek seeds
- Green chile
- Onion
- Ginger garlic paste
- Tomatoes
- Turmeric powder
- Red chili powder
- Coriander powder
- Cumin powder
- Garam masala
- Salt
- Water
Optional garnish: coriander leaves
Kitchen Tools
How to Make Egg Curry
Place the eggs into a saucepan and cover with cold water. Bring to a rolling boil, then turn off the heat and cover. Let sit for 10 minutes before moving to an ice bath and peeling.
While the eggs are cooking, heat the olive oil over medium-high heat in a large skillet. Add the cumin seeds, mustard seeds, fenugreek seeds, green chili, and saute for 1 to 2 minutes until aromatic.
Add the onions and ginger garlic paste to the skillet, and stir to combine. Saute over medium heat for 2 to 3 minutes until the onions begin turning translucent.
Add the chopped tomatoes to the skillet and cook, stirring regularly, over medium heat, for 3 to 4 minutes.
To the mixture, add the turmeric, chili powder, coriander, cumin, garm masala, and salt. Stir to coat well, then cook for an additional 2 to 3 minutes.
Add water to the mixture and stir to combine. When the mixture begins simmering, add the boiled eggs.
Add more water if needed to thin the gravy or 1 teaspoon cornstarch at a time to thicken if desired.
Serve immediately with roti and steamed rice. Garnish with chopped coriander leaves.
Tips to Make Egg Curry
While this is a very basic dish, you may need to adjust a few things to suit the availability of ingredients. Below are some substitutions that can easily be used if you are unable to locate the exact ingredients above.
- Ginger garlic paste: replace with 1 clove garlic and ½ tsp fresh ginger.
- Fenugreek seeds: replace with ¼ teaspoon maple syrup and ¼ teaspoon additional mustard seeds.
- Mustard seeds: replace with 1 ½ teaspoon dry mustard powder.
More Indian Recipes
If your taste buds are salivating at the thought of this curry, then I know you will love some of our other fantastic authentic Indian recipes.
Some favorites are classics like the chicken kofta korma meatballs or a bowl of sambar lentil stew.
If you prefer snacks, then you might appreciate the spicy baked kurkuri bhindi (okra) or the complex textures and layers of flavor in papdi chaat.
Delicious Punjabi Egg Curry Recipe
Equipment
- Saucepan
- Skillet
- Egg timer
- Cutting board
- Knife
Ingredients
- 4 large eggs
- 1 tbsp Olive oil
- 1 tsp Cumin seeds
- 1 tsp Mustard seeds
- 1 tsp Fenugreek seed
- 1 tbsp chopped green chile
- 1 cup chopped red onion
- 1 tsp ginger garlic paste
- 1 cup chopped tomatoes c
- 1 tsp Turmeric powder
- 1 tbsp Red chili powder
- 1 tbsp coriander powder
- ½ tbsp cumin powder
- 1 tsp garam masala
- 2 tbsp salt more or less to taste
- ¾ cup water
- 4 tbsp coriander leaves chopped
Instructions
- Place the eggs into a saucepan and cover with cold water. Bring to a rolling boil, then turn off the heat and cover. Let sit for 10 minutes before moving to an ice bath and peeling.
- While the eggs are cooking, heat the olive oil over medium-high heat in a large skillet. Add the cumin seeds, mustard seeds, fenugreek seeds, green chili, and saute for 1 to 2 minutes until aromatic.
- Add the onions and ginger garlic paste to the skillet, and stir to combine. Saute over medium heat for 2 to 3 minutes until the onions begin turning translucent.
- Add the chopped tomatoes to the skillet and cook, stirring regularly, over medium heat, for 3 to 4 minutes.
- To the mixture, add the turmeric, chili powder, coriander, cumin, garm masala, and salt. Stir to coat well, then cook for an additional 2 to 3 minutes.
- Add water to the mixture and stir to combine. When the mixture begins simmering, add the bioled eggs.
- Add more water if needed to thin the gravy or 1 teaspoon cornstarch at a time to thicken if desired.
- Serve immediately with roti and steamed rice. Garnish with chopped coriander leaves.
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