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Punjabi Egg Curry

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Adjust Servings:
6 eggs – hard-boiled and peeled
2 tbsp ghee
1 onion – diced
1 bay leaf
1 serrano pepper – minced
1 in knob ginger – minced
3 cloves garlic –minced
2 tsps coriander powder
1 tsp salt
1 tsp cumin powder
1 tsp paprika
1 tsp garam masala
1/2 tsp turmeric powder
1/4 tsp Kashmiri chili powder
4 medium tomatoes
1/2 cup water

Nutritional information

54.4 g
46.33 g
34.06 g
2779 mg
1119 mg

Punjabi Egg Curry

  • Eggetarian
  • 20 mins
  • Serves 4
  • Easy


  • Spices


Punjabi egg curry is truly a wonderous savory delight. It hails from Northern India, but it is reasonable to say that its popularity has far exceeded that border. This dish is actually a pretty standard curry, so it is not very difficult to make. If you have any curry making experience at all, then this will be a fairly easy endeavor. Egg curry is especially great for vegetarians as eggs have a high protein content, so if you don’t eat meat regularly, then eat up.

Health Benefits

Egg curry is a savory and healthy dish, that you should be sure to include in your diet. It is perfect for vegetarians because it is a great source of plant-based protein. Eggs have some of the highest protein levels of any food ingredient. They contain a plethora of essential vitamins and minerals, like vitamin A, vitamin B5, vitamin B 12, vitamin B2, phosphorus, and selenium. It even contains a significant amount of zinc which is crucial for red cell blood production.

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How to make Punjabi Egg Curry

  • Heat ghee in a pan at a medium temperature.
  • Add the bay leaf, onion, and Serrano pepper.
    • Cook until the onion browns.
  • Add garlic and ginger then stir fry for a minute.
  • Add the spices, stir, then add the tomatoes and simmer for 5-6 minutes.
  • Add ½ cup water, cover the pan.
  •                Cook until the tomatoes break down.
  • Add the eggs and stir so they pick up some color.
    • Note: Sprinkle a little paprika or turmeric to give more color to the eggs.


Punjabi cuisine is known for its buttery rich flavors.

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