Punjabi Style Egg Curry Recipe
Punjabi cuisine is renowned for its rich flavors and aromatic spices, and this Punjabi Style Egg Curry is a delightful representation of that tradition. This egg curry recipe, which balances the warmth of spices with the comfort of eggs, is perfect for a satisfying lunch. With its vibrant color and mouthwatering taste, it is bound to become a favorite in your household. Let’s embark on this culinary journey and discover how to prepare this delectable dish!
Ingredients
| Ingredient | Quantity |
|---|---|
| Sunflower Oil | As required |
| Cloves (Laung) | 4 |
| Bay Leaf (Tej Patta) | 1 |
| Black Cardamom (Badi Elaichi) | 1 |
| Green Cardamom (Elaichi) Pods/Seeds | 2 |
| Ginger Garlic Paste | 1 tablespoon |
| Onion – finely chopped | 1 |
| Green Chilli – finely chopped | 1 |
| Onion Paste | 1 |
| Tomato Paste | 2 |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam Masala Powder | 1/4 teaspoon |
| Water | As required |
| Whole Eggs – boiled | 4 |
| Coriander (Dhania) Leaves – finely chopped | 4 sprigs |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 |
| Protein | 18 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Cholesterol | 370 mg |
| Sodium | 150 mg |
Preparation Time
| Time | Duration |
|---|---|
| Preparation | 10 minutes |
| Cooking | 30 minutes |
| Total | 40 minutes |
Servings
| Servings |
|---|
| 2 |
Cuisine and Course
| Cuisine | Course |
|---|---|
| Punjabi | Lunch |
Diet
| Diet |
|---|
| Eggetarian |
Instructions
To begin making this Punjabi Style Egg Curry, start by boiling the eggs in enough water until they are hard boiled. Once boiled, carefully remove the outer shell, cut the eggs in half, and set them aside.
In a heavy-bottomed pan, heat sunflower oil over medium heat. Add the cloves, bay leaf, black cardamom, and green cardamom. Sauté these whole spices for about 30 seconds until they release their aromatic fragrance.
Next, introduce the finely chopped onions and green chilies to the pan, cooking them until the onions turn translucent. This step is crucial as it lays the foundation for the curry’s flavor.
Once the onions are ready, incorporate the ginger garlic paste along with the onion paste. Allow this mixture to cook for about 3 to 5 minutes, stirring occasionally, until the raw aroma dissipates and the mixture thickens slightly.
After that, add the tomato paste, followed by the masalas: red chili powder, turmeric powder, coriander powder, garam masala powder, and salt to taste. This combination of spices will provide the curry with its characteristic flavor profile.
Pour in half a cup of water and allow the mixture to simmer, letting it cook until the gravy thickens to your desired consistency.
Once the gravy is ready, gently add the halved boiled eggs into the pan, carefully mixing them with the sauce to coat each piece in the rich flavors of the gravy.
Finally, garnish the curry with finely chopped coriander leaves, adding a fresh touch that complements the spices beautifully.
Serving Suggestions
Serve the Punjabi Style Egg Curry hot alongside Whole Wheat Lachha Parathas, Burani Raita, and a refreshing Kachumber Salad. This delightful combination not only elevates the meal but also showcases the vibrant flavors of Punjabi cuisine.
Tips for Best Results
- Eggs: Make sure to boil the eggs until they are fully cooked to ensure they hold their shape when added to the curry.
- Spice Level: Adjust the amount of green chili and red chili powder according to your spice preference.
- Tomato Paste: Fresh tomatoes can be used instead of paste; simply blend them to achieve a smooth consistency.
- Serving: This curry pairs beautifully with basmati rice or any type of Indian bread.
Indulge in this exquisite Punjabi Style Egg Curry, where each bite is a delightful experience of spices and tradition. Enjoy your cooking and the delicious results that follow!
