Punjabi Egg Curry

Eggs are my lazy protein.

And what I mean by that is… when you use eggs as your protein, you don’t have to worry about dirtying up utensils by touching raw meat or cutting off the fat. I know all of that takes like max ten minutes but still. On my lazy days, eggs are what’s for dinner. This Punjabi egg curry is one of my favorite go-to egg recipes because not only is it easy to make, it’s also incredibly flavorful. You add hard-boiled eggs to a spiced tomato sauce and in less than 30 minutes, dinner is done. Serve this on top of jeera rice, cauli-rice or with my paleo naan.

The key to making good Indian food (most dishes, anyway) is in the layering. You cook onions until caramelized then you cook ginger/garlic and then the spices… And as with any recipe, the better quality the ingredients, the better your dish will taste. IF you decide you want to do what I do on my SUPER lazy days, then go ahead and use canned tomatoes but make sure to add a teeny bit of sweetener if you do. Canned tomatoes can sometimes taste a little tart.

This recipe is a north Indian egg curry – if you’re looking for a south Indian egg curry, check out my coconut egg curry recipe. Both are awesome. It’s kind of great growing up in a north Indian family and then marrying into a south Indian one. You get the best of both worlds… or well, the best of India.

Punjabi Egg Curry

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★★★★★ 4.5 from 2 reviews

• Author: Ashley Thomas
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  Yield: 2 1x

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Ingredients

• 6 eggs, hard-boiled and peeled
• 2 tablespoons ghee
• 1 onion, diced
• 1 bay leaf
• 1 Serrano pepper (more if you like it spicy), minced
• 1-inch knob ginger, minced
• 3 cloves garlic, minced

Spices

• 2 teaspoons coriander powder
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  1 teaspoon salt
• 1 teaspoon cumin powder
• 1 teaspoon paprika
• 1 teaspoon garam masala
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  ½ teaspoon turmeric powder
• ¼ teaspoon Kashmiri chili powder

• 4 medium tomatoes
• ½ cup water

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Instructions

1. Heat ghee in a pan over medium heat and add onion, bay leaf and Serrano pepper.
2. When onion browns, add ginger and garlic. Stir-fry for a minute.
3. Add the spices, stir, then add the tomatoes and simmer for 5-6 minutes.
4. Add ½ cup water, cover the pan and cook until the tomatoes break down (5-10 minutes).
5. Add the eggs and stir so they get some color. You can always sprinkle a little turmeric or paprika to add more color to the eggs.

34214.3 g1412.8 mg15.5 g27.5 g24 g558 mg

 Like Indian food? Then be sure to check out my Paleo Indian eCookbook: South Asian Persuasion! It has 100+ Paleo Indian Recipes (paleo gulab jamun, anyone?) 🙂

Just for fun: here’s the first picture I took of this dish back in 2013: