Punjabi Egg Curry

Categories: Ande Ka FundaEk Tha Tiger - Non Veg

Punjabi Egg Curry – How to make Egg Curry Dhaba Style !!

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 !!

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.