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)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
Perfectly spiced Punjabi egg curry with aromatic jeera rice. A protein-packed, soul-satisfying meal!
This punjabi dish is perfect for breakfast. With 615.04 calories and 20.130000000000003g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 pods Green Cardamom (slightly crushed)
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.
4
Serving size: 1 serving
320cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
