How to make Punjabi Egg Curry Dhaba Style – This is a authentic Dhaba Style Recipe. Very easy to make and really delicious. Will Gauranteed remind of you of Back home !! 🙂
Serve with Rice or Chapati !!
Punjabi Egg Curry
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Servings 5
Ingredients
For Seasoning Eggs
- Oil - 2 Tbsp
- Kashmiri Red Chilli Powder - 1/ 2 Tsp
- Turmeric / Haldi - 1/4 Tsp
- Salt - 1/4 Tsp
For Curry
- Eggs - 6 to 8
- Oil - 4 Tbsp
- Finely Chopped Onions - 2 Cups
- Green Chillies - 5
- Ginger & Garlic Paste - 2 Tbsp
- Cinnamon / Dal Chinni - 2 Inch
- Green Cardamon / Elaichi- 4
- Cloves / Long - 5
- Cumin Seeds / Jeera - 1.5 Tsp
- Salt - 2 Tsp
- Turmeric / Haldi - 1/2 Tsp
- Garam Masala - 1.5 Tsp
- Coriander / Dhaniya Powder - 2 Tsp
- Kashmiri Red Chilli Powder - 3 Tsp
- Finely Chopped Tomatoes - 3 Large
- Cilantro - 2 Tbsp
Instructions
For Seasoning Eggs
- Heat oil in a pan.
- Add Kashmiri Red Chilli Powder, Turmeric and Salt.
- Poke Boiled Eggs with a toothpick so it can soak the seasonings.
- Add eggs to the seasoned oil and pan fry for couple of minute.
- Once you see the eggs are coated with the seasoning, turn off heal and keep the eggs aside.
For Curry
- Heat Oil in a pan on medium to high.
- Add Green Cardamom, Cloves, Cinnamon and Cumin Seeds.
- Add Onions and saute until golden brown.
- Add Ginger and Garlic Paste and cook until the Garlic aroma disappears.
- Add slit Green Chillies, Coriander Powder, Kashmiri Lal Mirch, Turmeric and Salt.
- Mix well and cook for 2 minutes.
- Add Tomatoes and mix well. Cook for 4 to 5 minutes till tomatoes are properly cooked.
- Add Water and mix well.
- Cover the pan and cook for 3 to 5 minutes on medium heat.
- Remove lid, add Garam Masala and mix well.
- Add seasoned eggs and Cilantro.
- Cover with lid and cook for 4 more minutes on medium.
- Remove the lid and stir.
- Serve with Plain Rice or Chapati.