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.
Ingredients
eggs – hard-boiled and peeled: 6
tbsp ghee: 2
onion – diced: 1
bay leaf: 1
serrano pepper – minced: 1
in knob ginger – minced: 1
cloves garlic –minced: 3
tsps coriander powder: 2
tsp salt: 1
tsp cumin powder: 1
tsp paprika: 1
tsp garam masala: 1
tsp turmeric powder: 1/2
tsp Kashmiri chili powder: 1/4
medium tomatoes: 4
cup water: 1/2
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.
Trivia
Punjabi cuisine is known for its buttery rich flavors.