Punjabi Egg Curry by myheartbeets.com

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 by myheartbeets.com
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Punjabi Egg Curry by myheartbeets.com

Punjabi Egg Curry


4.5 from 2 reviews
  • Author: Ashley Thomas


  • 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


  • 1 teaspoon
    salt
  • 1 teaspoon cumin powder
  • 1 teaspoon paprika
  • 1 teaspoon garam masala


  • ½
    teaspoon turmeric powder
  • ¼ teaspoon Kashmiri chili powder

  • 4 medium tomatoes
  • ½ cup water

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.

 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:

North Indian Egg Curry
North Indian Egg Curry