Delicious Punjabi Egg Curry Recipe
The perfect layering of spices and a few vegetabels creates a richly flavored egg curry that is vegetarain, easy to make, and ideal for those busy nights when you don't want to cook!
Servings 4
Calories 137kcal
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.
Notes
If the chunky bits of seeds and vegetables are not the texture you like, you can puree the curry before adding the eggs.
Nutrition
Calories: 137kcal | Carbohydrates: 7.2g | Protein: 7.8g | Fat: 9.4g | Saturated Fat: 2.2g | Cholesterol: 186mg | Sodium: 3583mg | Fiber: 2.3g | Sugar: 3.1g