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+ servings
Bright green bowl filled with rice and egg curry with egg cut in half

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!
Course Main Course
Cuisine Indian
Keyword Curry, Egg Curry
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 137kcal
Author Katie Hale


  • Saucepan
  • Skillet
  • Egg timer
  • Cutting board
  • Knife



  • 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.
    Oil seeds and chiles in skillet
  • 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.
    Dry seasoning on top of onions and ginger in skillet
  • 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.
    Hard boiled eggs in red curry in skillet
  • Serve immediately with roti and steamed rice. Garnish with chopped coriander leaves.
    Egg curry in green bowl with cilantro on top


If the chunky bits of seeds and vegetables are not the texture you like, you can puree the curry before adding the eggs. 


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