Egg curry

Summary Not available

  • 4 boiled eggs
  • 2 tablespoons oil
  • 2 (finely chopped (grated or pureed ))
  • 3 tomatoes
  • 1 or slit)
  • 1 teaspoon paste
  • as needed
  • 1 water )
  • 1 leaves
  • methi )
  • 1 teaspoon sugar )
  • 4 cream )
  • 1 small leaf
  • 5 teaspoon piece
  • 2 )
  • 2 )
  • 5 chilli powder
  • 5 masala )
  • 5 powder )
  • turmeric
  1. If you prefer to puree the onions, first boil cubed onions in 2 cups of water for 3 to 4 mins until transparent

  2. Drain the water and cool

  3. Puree them in a blender

  4. Preparation for egg curry Heat 1 tbsp oil in a nonstick pan & saute the eggs until golden

  5. Remove the eggs to a plate & sprinkle 2 to 3 pinches of chilli powder

  6. How to make egg curry Add another tbsp oil

  7. Saute cumin, bay leaf, cardamoms and cloves (optional) just for a minute

  8. Next add & fry the onion & chilli until golden

  9. Add ginger garlic paste and saute until the raw smell goes off

  10. Then add tomatoes and saute well until the mixture turns mushy

  11. Next add red chili powder, garam masala, coriander powder, turmeric, sugar and salt

  12. Fry everything well until a nice aroma comes out & the mixture leaves the sides of the pan

  13. Pour water just as needed to make a gravy

  14. Cook until the curry thickens and oil begins to separate

  15. Check the salt and adjust if needed

  16. Add the boiled & fried eggs, kasuri methi if using

  17. Optional – Blend together 10 cashews with half cup water to smooth milk

  18. Pour it

  19. Cook covered for 2 to 3 mins until the curry turns thick

  20. Sprinkle chopped coriander leaves

  21. Serve punjabi egg curry with roti or naan or plain rice

  22. Instant pot egg curry Press saute button and add oil to the inner pot of the Instant pot

  23. Add spices & bay leaf

  24. Add ginger garlic and fry for 30 seconds

  25. Then add the tomatoes and salt

  26. Fry until the tomatoes breakdown

  27. Add chilli powder and turmeric

  28. Saute for a min

  29. When the cumin begins to sizzle add onions and green chilli

  30. Saute until the onions turn light golden

  31. Then pour 1 cup water and deglaze the pot by scrubbing the bottom of the pot with the spatula

  32. Place a long leg trivet

  33. Place your basmati rice bowl

  34. Cover it

  35. Then place the eggs in another bowl

  36. Cover it

  37. Secure the IP with the lid

  38. Position the steam release handle to sealing

  39. Press the pressure cook button (high pressure)

  40. Set the timer to 7 mins

  41. When the IP is done, press the cancel button

  42. When the pin drops, open the lid

  43. Do a quick manual release by moving the steam release handle from sealing to venting

  44. You can also wait for 5 mins for a natural release

  45. Pour cold water to the eggs and let them cool down

  46. Peel the eggs and prick them with a fork

  47. Press the saute button and simmer the eggs in the curry for a minute

  48. Then pour the cream or cashew milk or coconut milk

  49. Stir well and cook until the curry thickens

  50. Taste and add more salt if needed

  51. Turn off and garnish with coriander leaves

No extra notes


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