Amritsari Egg Curry
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
4 steps. 30 minutes total.
- 1
Place eggs in a saucepan, cover with cold water, and bring to a rolling boil
- a.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.
- 2
Step 2
- a.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.
- 3
Slowly pour in 2 cups of warm water, whisking continuously to prevent lumps
- a.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.
- 4
Step 4
- a.Garnish with fresh coriander leaves and serve hot with naan, roti, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Frying the boiled eggs gives them a wonderful chewy texture and prevents them from breaking apart in the gravy.
- 2Roasting the besan is a crucial step to remove its raw taste and add a nutty aroma to the curry.
- 3For a deeper color, use ripe, red tomatoes and good quality Kashmiri red chili powder.
- 4Don't rush cooking the onion and tomato masala; letting the oil separate is key to a flavorful gravy.
- 5Always add warm water to the gravy to maintain the cooking temperature and prevent lumps.
- 6For a smoother gravy, you can use onion paste instead of finely chopped onions.
Adapt it for your goals.
Vegetarian
Replace the eggs with 250g of fried paneer cubes or 4 medium boiled and fried potatoes for a delicious vegetarian alternative.
healthyHealthy
Skip frying the eggs to reduce the oil content. Add them directly to the gravy after boiling and peeling.
kid friendlyKid friendly
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.
quickQuick
Use a store-bought onion-tomato masala base or canned tomato puree to significantly cut down the cooking time.