Punjabi egg curry (एग करी), is one such recipe that is extremely simple and easy. There are days when you are not in great mood to do elaborate cooking, or need to prepare something that is tasty, fulfilling, gives protein, and something that you can cook with ingredients normally found in a house, all you need to do is make egg curry. You can enjoy this with rice, chapatti, bread, naan, anything really.
Sharing my step by step recipe which is dhaba style.
Prepration time: 20 minutes
Cooking time: 20 minutes
Serving : 3-4
- Hard Boiled eggs – 6
- Onions – 2 (medium size)
- Tomatoes – 4 (medium size)
- Green Chillies – 1 to 2 (as per your taste)
- Ginger garlic paste – 1 tablespoon
- Yogurt – 1 tablespoon
- Bay leaves – 1 to 2
- Cinnamon stick – 1 inch piece
- Cloves – 2
- Cumin Seeds – 1 teaspoon
- Asafoetida Powder – 1/3 teaspoon
- Kashmiri red chilli powder – 1 teaspoon (optional)
- Garam masala – 1/2 teaspoon
- Coriander powder – 1/2 tablespoon
- Salt – 1 teaspoon or as per your taste
- Mustard oil – 3 tablespoon (Can use other oil, but tastes best in mustard oil)
- Fresh Coriander leaves -1 tablespoon (finely chopped)
- Edible Red Colour – few drops (optional)
First of all, boil the eggs and remove the shells.
Puree onions and tomatoes with green chillies separately and set them aside.
Now heat mustard oil in a pan and saute eggs in it until they are golden. Take them out and keep them on a kitchen towel.
In the same pan, add asafoetida powder and cumin seeds. Once they crackle, add cinnamon stick, bay leaves, and cloves and saute for 1 minute.
Now add onion paste/puree that you prepared, and saute till it is golden brown.
Add ginger garlic paste and saute until the raw smell goes off.
Add Kashmiri red chili powder, garam masala, coriander powder and then add tomato puree and fry all until this paste starts oozing oil.
Add yogurt and keep stirring until the paste started boiling and then add 1 cup of water or as required depending upon the thickness of gravy u want. Cook until the gravy thickens and oil begins to separate. Now add food colour, garam masala and salt and mix it properly.
Add little water (to dilute) and the boiled eggs and sprinkle chopped coriander leaves.
Serve hot and enjoy with Rice, Paratha, Chappati or Naan of your choice.
- You can use any other oil of your choice if you don’t want to cook in mustard oil. I prefer making it in mustard oil only as it gives the same taste which we get in Punjabi Dhabas and Jama Masjid Gali in Delhi.
- Adding food colour is entirely your choice. I added it as I want the colour of the gravy to be same as we get it at the places mentioned above.
- Again I used Kashmiri red chilli powder just to give that red colour to my gravy. Instead you can use normal red chilli powder as well.
- After adding yogurt, you must stir the paste continuously till it starts boiling otherwise it will curdle.