Inside look

Inside look

Inside look

Inside look

WHISKAFFAIR'S

PUNJABI EGG CURRY

Green Curved Line
Green Curved Line

STEP 1

Wipe the peeled eggs with a kitchen towel and prick them with a fork all over. If you don’t wipe the eggs, they will splutter a lot while frying because of the moisture in them. Pricking also helps while frying.

White Bag

STEP 2

Heat 2 tablespoon oil in a medium skillet over medium-high heat. Shallow fry the eggs until they are browned from all sides. Keep rotating them while frying.

White Bag

STEP 3

Add the remaining oil (2 tbsp) to the same pan and heat it over medium-high heat. Once the oil is hot, add cumin seeds, cloves, and black cardamom, and let them crackle for 3-4 seconds.

White Bag

STEP 4

Add onions and fry until slightly browned, stirring frequently (4-5 minutes).

White Bag

STEP 5

Now add ginger and garlic and fry until onions are nicely browned (4-5 minutes).

White Bag

STEP 6

Add tomato puree and cook for 3-4 minutes.

White Bag

STEP 7

Add coriander powder, red chili powder, turmeric powder, garam masala, and salt, and cook for 3-4 minutes.

White Bag

STEP 8

If the masala is getting too dry and is starting to burn from the bottom, splash a little water. Now add 2 cups of water to the pot and bring the gravy to a boil.

White Bag

STEP 9

Add the boiled egg and mix well. Reduce the heat to medium-low and simmer for 5-6 minutes.

White Bag

STEP 10

Add Kasuri methi and lime juice and mix well.

White Bag

STEP 11

Garnish with cilantro and serve hot.

White Bag

Punjabi Egg Curry is ready!

OTHER EGG RECIPES

01

KERALA EGG CURRY

02

EGG BUTTER MASALA

03

MUGHLAI EGG KORMA