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Hard-boiled eggs simmered in a luscious, spicy onion-tomato gravy. This classic Punjabi dhaba-style curry is packed with flavor and pairs perfectly with hot rotis or rice for a comforting meal.
Boil and Prepare the Eggs
Create the Masala Base
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Hard-boiled eggs simmered in a luscious, spicy onion-tomato gravy. This classic Punjabi dhaba-style curry is packed with flavor and pairs perfectly with hot rotis or rice for a comforting meal.
This punjabi recipe takes 50 minutes to prepare and yields 4 servings. At 358.12 calories per serving with 15.32g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Gravy
Finish and Garnish
For a restaurant-style rich gravy, substitute fresh cream with a paste made from 10-12 soaked cashews or almonds blended with a little water.
Increase the number of green chilies or add a pinch of hot red chili powder along with the Kashmiri chili powder for extra heat.
Replace the eggs with pan-fried tofu cubes or boiled potatoes. Sauté them similarly to the eggs before adding to the gravy. Omit the cream or use a plant-based alternative.
Add par-boiled vegetables like green peas, carrots, or bell peppers to the gravy along with the eggs for added nutrition and texture.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Tomatoes are rich in lycopene, while onions, garlic, and spices like turmeric contain various antioxidants that help combat oxidative stress and inflammation in the body.
Eggs are a great source of choline, a vital nutrient that plays a crucial role in brain development, memory, and mood regulation.
One serving of Punjabi Egg Masala contains approximately 350-400 calories, depending on the amount of oil and whether fresh cream is used. This estimate includes two eggs and a portion of the gravy.
It can be a part of a healthy diet. Eggs are an excellent source of high-quality protein and essential nutrients. The dish also contains beneficial spices and vegetables. To make it healthier, you can reduce the amount of oil and skip the fresh cream.
This curry pairs wonderfully with Indian breads like roti, naan, or paratha. It also goes very well with plain steamed basmati rice or jeera rice. A side of kachumber salad (cucumber-onion-tomato salad) complements the meal perfectly.
Yes, absolutely! In fact, the flavors deepen and it often tastes better the next day. You can store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.
Yes, you can use canned tomato puree or crushed tomatoes. Use about 1 cup (240g) of canned tomato puree as a substitute for the 3 medium fresh tomatoes. You may need to adjust the cooking time slightly.