Punjabi Style Egg Curry: A Delicious North Indian Delight
Punjabi Style Egg Curry is a classic dish that brings the bold, rich flavors of North India right to your table. Known for its aromatic spices and hearty consistency, this flavorful curry is commonly found in the vibrant Dhabas (roadside eateries) of Punjab. The combination of boiled eggs in a well-spiced gravy is not only filling but also incredibly satisfying, making it a perfect choice for your weekend gatherings or house parties.
This easy-to-make curry brings the warmth of Punjabi cuisine into your kitchen, offering a spicy, savory experience with every bite. Whether you’re an eggetarian or simply in the mood for something indulgent, this recipe will quickly become a favorite. Let’s dive into how you can prepare this mouth-watering dish for lunch or dinner.
Punjabi Style Egg Curry Recipe
Description:
Aromatic and spiced, this Punjabi Style Egg Curry is perfect for special occasions or simply when you’re in the mood for something rich and flavorful. The blend of fragrant spices and hearty boiled eggs will surely make this dish a crowd-pleaser. Serve with hot Laccha Paratha and a refreshing Mint Onion Kachumber Salad for the ultimate Punjabi meal.
Cuisine: Punjabi
Course: Lunch
Diet: Eggetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Oil | As needed |
| Cloves | 4 |
| Bay leaves | 1 |
| Black cardamom | 1 big |
| Green cardamom | 2 |
| Ginger garlic paste | 1 tbsp |
| Onion | 1, finely chopped |
| Green chili | 1, finely chopped |
| Onion paste | 1, made from 1 onion |
| Tomatoes | 2, pureed |
| Turmeric powder | 1/2 tsp |
| Red chili powder | 1 tsp |
| Coriander powder | 1 tsp |
| Garam masala powder | 1/4 tsp |
| Water | As needed |
| Eggs (boiled) | 4 |
| Coriander leaves | 4 sprigs, finely chopped |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Serving Size: 4 servings
Instructions:
-
Boil the Eggs:
- Begin by heating water in a saucepan. Add the eggs and cook them for approximately 15 minutes until they are hard-boiled.
- Once cracks appear on the egg shells, turn off the gas and let the eggs cool down. Peel the shells off once they have cooled. Cut each egg in half and set aside.
-
Prepare the Gravy:
- In a deep pan, heat some oil over medium heat.
- Add the cloves, bay leaves, black cardamom, and green cardamom. Sauté them for about 30 seconds to release their fragrant oils.
- Add the finely chopped onion and green chili. Cook until the onions become soft and translucent.
-
Add the Ginger Garlic Paste:
- Add the ginger garlic paste to the pan and sauté it for about 3 to 5 minutes until it turns golden and aromatic.
-
Tomato and Spice Mix:
- Stir in the onion paste and tomato puree to the mixture. Add the red chili powder, turmeric powder, coriander powder, garam masala powder, and salt. Mix everything well, ensuring that the spices are evenly distributed.
- Add about half a cup of water to help the curry simmer and cook. Allow the mixture to cook and thicken for about 10-15 minutes, stirring occasionally.
-
Add the Eggs:
- Once the gravy has thickened to your desired consistency, gently add the boiled and halved eggs. Coat them with the gravy, allowing the flavors to meld together for about 5 minutes.
-
Garnish:
- Finally, garnish with freshly chopped coriander leaves for added flavor and color.
-
Serving:
- Serve your Punjabi Style Egg Curry hot with Laccha Paratha (layered flatbread) and a side of Mint Onion Kachumber Salad for a truly authentic Punjabi experience.
Nutritional Information (Approximate per Serving):
- Calories: 250-300 kcal
- Protein: 14-16g
- Carbohydrates: 10-12g
- Fat: 18-20g
- Fiber: 2g
- Sodium: 350-400mg
- Cholesterol: 210mg
Tips for the Perfect Egg Curry:
- Eggs: For best results, use fresh eggs and ensure they are boiled perfectly (hard-boiled but not overcooked). Overcooked eggs can become rubbery.
- Spices: Adjust the spice levels according to your preference. If you like it spicier, add an extra green chili or red chili powder.
- Gravy: The consistency of the gravy can be adjusted by adding more or less water. If you prefer a thicker gravy, allow it to simmer longer.
- Flavor Boost: For a richer taste, add a splash of fresh cream or a dollop of ghee just before serving.
This Punjabi Style Egg Curry is not only a perfect addition to your lunch menu but also a versatile dish that can be served on festive occasions. Enjoy the rich blend of spices, the heat from the chilies, and the mild creaminess of the eggs in each bite. A plate of this curry is sure to transport you to the heart of Punjab, where hearty and delicious meals are a way of life.
Serve it up with warm bread or rice, and get ready to enjoy a meal that celebrates the vibrant flavors of North India.
