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A simple yet flavorful Punjabi egg curry where hard-boiled eggs are simmered in a spiced onion-tomato gravy. It's the perfect comfort food, ready in under 30 minutes and pairs beautifully with fresh rotis or steamed rice.
For 4 servings
Prepare the Eggs
Sauté Aromatics and Build the Masala Base
Cook the Tomato Masala
A simple yet flavorful Punjabi egg curry where hard-boiled eggs are simmered in a spiced onion-tomato gravy. It's the perfect comfort food, ready in under 30 minutes and pairs beautifully with fresh rotis or steamed rice.
This punjabi recipe takes 35 minutes to prepare and yields 4 servings. At 294.01 calories per serving with 14.83g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Simmer the Curry
Garnish and Serve
Add 2 medium-sized boiled and cubed potatoes along with the eggs to make the curry more substantial.
Stir in 1/4 cup of full-fat cream or coconut milk at the end of cooking for a richer, milder gravy. Do not boil after adding cream.
Use mustard oil instead of vegetable oil and add a pinch of asafoetida (hing) with the cumin seeds for a more robust, rustic flavor.
Increase the amount of green chilies and red chili powder, or add 1/2 tsp of black pepper powder along with the garam masala 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 use of spices like turmeric, ginger, and garlic provides anti-inflammatory and antioxidant properties that help strengthen the immune system.
Eggs are a natural source of lutein and zeaxanthin, antioxidants that are beneficial for maintaining good eye health and reducing the risk of age-related macular degeneration.
Egg yolks contain healthy fats and choline, an important nutrient for brain health, memory, and nervous system function.
A typical serving of Tari Wale Ande (2 eggs with gravy) contains approximately 280-350 calories, primarily depending on the amount of oil used in the preparation.
Yes, it is a nutritious dish. Eggs are an excellent source of high-quality protein, vitamins, and minerals. The gravy is made from a wholesome base of onions and tomatoes, which are rich in antioxidants. To make it healthier, you can reduce the amount of oil.
While onions and garlic are key to the authentic Punjabi flavor, you can make a 'satvik' version. Sauté tomato puree with ginger and spices like asafoetida (hing) to build the flavor base. The taste will be different but still delicious.
To thicken the gravy, you can simmer it for a longer time uncovered to reduce the water content. Alternatively, you can add a paste of 1 tablespoon of gram flour (besan) roasted in a little ghee, or a paste of 8-10 soaked cashews.
It pairs wonderfully with hot phulkas (rotis), parathas, naan, or steamed basmati rice. A side of kachumber salad (cucumber-onion-tomato salad) also complements the meal perfectly.
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