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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.
For 4 servings
Boil, Peel, and Fry the Eggs
Prepare the Masala Base (Tadka)
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.
This punjabi recipe takes 50 minutes to prepare and yields 4 servings. At 296.79 calories per serving with 14.88g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Gravy
Simmer and Finish the Curry
For a richer, restaurant-style curry, stir in 2 tablespoons of heavy cream or cashew paste during the last 2 minutes of simmering.
Add 1-2 medium potatoes, peeled, cubed, and boiled, along with the eggs for a more filling curry. This variation is called 'Aloo Anda Curry'.
Increase the number of green chillies or add 1/2 teaspoon of regular red chilli powder along with the Kashmiri variety for extra heat.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The curry is rich in spices like turmeric (containing curcumin), ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties that help strengthen the immune system.
Eggs are a natural source of Vitamin D and phosphorus, both of which are crucial for maintaining strong and healthy bones and teeth.
A typical serving of Punjabi Egg Curry (2 eggs with gravy) contains approximately 350-450 calories, primarily depending on the amount and type of oil used in its preparation.
Yes, it can be a healthy and balanced dish. Eggs are an excellent source of high-quality protein and essential nutrients. The gravy contains beneficial spices like turmeric, ginger, and garlic. To make it healthier, use minimal oil and pair it with whole-wheat roti or brown rice.
While onions and garlic are fundamental to the authentic Punjabi flavor, you can make a 'Satvik' version. Sauté tomato puree with ginger and spices, and thicken the gravy with a paste of cashews or melon seeds. The taste will be different but still delicious.
Store leftover egg curry in an airtight container in the refrigerator for up to 2 days. The flavors often deepen and improve overnight. Reheat gently on the stovetop or in the microwave before serving.
Absolutely! Using store-bought or pre-boiled eggs is a great time-saver. Simply peel them, prick them with a fork, and proceed with the pan-frying step as mentioned in the recipe.
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