Hard-boiled eggs simmered in a rich, spicy onion-tomato gravy. This classic Punjabi dhaba-style dish is packed with flavor and pairs perfectly with hot rotis or steamed rice for a hearty meal.
Prep15 min
Cook35 min
Servings4
Serving size: 1 serving(2 eggs and about 1 cup of curry)
0.75 tsp Turmeric Powder (divided (1/4 tsp for eggs, 1/2 tsp for gravy))
1.25 tsp Kashmiri Red Chilli Powder (divided (1/4 tsp for eggs, 1 tsp for gravy), adjust to taste)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tsp Kasuri Methi (dried fenugreek leaves)
1.25 tsp Salt (or to taste)
1.5 cup Water (hot)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Boil, Peel, and Fry the Eggs
Place the eggs in a single layer in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil over high heat.
Once boiling, immediately turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes to hard-boil.
Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process. Peel the eggs once cool.
Gently prick the peeled eggs all over with a fork or toothpick. This helps them absorb the gravy flavors.
Heat 1 tbsp of oil in a wide pan over medium heat. Add the boiled eggs, 1/4 tsp turmeric powder, and 1/4 tsp red chilli powder. Sauté for 2-3 minutes, tossing gently, until the eggs are lightly golden and blistered. Remove and set aside.
2
Prepare the Masala Base (Tadka)
In the same pan, add the remaining 2 tbsp of oil. Heat over medium flame.
Add the cumin seeds. Once they splutter, add the bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for 30 seconds until fragrant.
Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the flavor.
Add the ginger-garlic paste and slit green chillies. Cook for another 1-2 minutes until the raw aroma disappears.
3
Cook the Gravy
Add the tomato puree to the pan. Cook for 6-8 minutes, stirring often, until the mixture thickens and you see oil separating from the sides of the masala.
Lower the heat and add the remaining 1/2 tsp turmeric powder, 1 tsp Kashmiri red chilli powder, and coriander powder. Mix well and cook for 1 minute, stirring continuously.
Pour in 1.5 cups of hot water and add salt. Stir everything together and bring the gravy to a boil.
4
Simmer and Finish the Curry
Once the gravy boils, reduce the heat to low. Cover the pan and let it simmer for 8-10 minutes to allow the flavors to meld together.
Gently slide the pan-fried eggs into the gravy. Stir gently to coat them without breaking.
Crush the kasuri methi between your palms and sprinkle it over the curry, along with the garam masala.
Cover and simmer for a final 5 minutes on low heat, allowing the eggs to absorb the flavors.
Turn off the heat, garnish with fresh chopped coriander leaves, and let it rest for 5 minutes before serving hot with roti or rice.
