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: 2 eggs(2 eggs and about 1 cup of curry)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Aromatic, perfectly spiced Punjabi Egg Curry with fluffy rice. A protein-packed, soul-satisfying meal!
This north_indian dish is perfect for lunch. With 565.1099999999999 calories and 20.009999999999998g 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.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
