Loading...
A classic Punjabi dhaba-style dish featuring golden-fried hard-boiled eggs simmered in a rich, spicy, and tangy tomato-onion gravy. This hearty curry pairs perfectly with roti or naan for a satisfying meal.
For 4 servings
Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Reduce heat and simmer for 10 minutes. Drain, cool under cold water, and peel. Prick the peeled eggs with a fork. In a wide pan over medium heat, heat 2 tbsp of oil and shallow fry the eggs for 4-5 minutes until light golden-brown. Remove and set aside.
In the same pan on low heat, dry roast the besan for 2-3 minutes until aromatic; remove and set aside. Add the remaining 3 tbsp of oil to the pan over medium heat. Sauté the onions until deep golden brown (7-8 minutes). Add the ginger-garlic paste and green chilies and cook for 1 minute. Stir in the roasted besan, turmeric, both red chili powders, coriander powder, and cumin powder for 30 seconds. Pour in the tomato puree, add salt, and cook for 8-10 minutes until oil separates.
Slowly pour in 2 cups of warm water, whisking continuously to prevent lumps. Bring the gravy to a boil, then reduce heat and simmer for 5 minutes. Gently add the fried eggs. Sprinkle with crushed kasuri methi and garam masala. Stir gently, cover, and simmer on low heat for 5-7 minutes.
Garnish with fresh coriander leaves and serve hot with naan, roti, or steamed rice.
Perfectly fluffy, long-grained basmati rice with a beautiful aroma. This simple, foolproof recipe is the heart of any Punjabi meal, ready to soak up rich curries and dals.
A hearty and flavorful Punjabi curry made with red kidney beans simmered in a rich, aromatic tomato and onion gravy. This classic comfort food is best enjoyed with steamed rice, making it a beloved staple in North Indian homes.
A rich and tangy Punjabi chicken curry with a luscious, spiced gravy. Tender chicken pieces are simmered in a fragrant blend of onions, tomatoes, yogurt, and cream. Perfect with naan or roti.
A unique and robust Punjabi chicken curry where tender chicken pieces are simmered in a thick, spicy gravy made from chicken mince. This rich and flavorful dish is a true delight for meat lovers, perfect with naan or roti.
A classic Punjabi dhaba-style dish featuring golden-fried hard-boiled eggs simmered in a rich, spicy, and tangy tomato-onion gravy. This hearty curry pairs perfectly with roti or naan for a satisfying meal.
This punjabi recipe takes 45 minutes to prepare and yields 4 servings. At 379.74 calories per serving with 16.04g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Replace the eggs with 250g of fried paneer cubes or 4 medium boiled and fried potatoes for a delicious vegetarian alternative.
Skip frying the eggs to reduce the oil content. Add them directly to the gravy after boiling and peeling.
Reduce the red chili powder to 1/4 tsp and omit the green chilies. You can also add 2 tbsp of heavy cream at the end for a milder, creamier curry.
Use a store-bought onion-tomato masala base or canned tomato puree to significantly cut down the cooking time.