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.

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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.

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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.

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STEP 4

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

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STEP 5

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

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STEP 6

Add tomato puree and cook for 3-4 minutes.

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STEP 7

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

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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.

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STEP 9

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

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STEP 10

Add Kasuri methi and lime juice and mix well.

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STEP 11

Garnish with cilantro and serve hot.

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Punjabi Egg Curry is ready!