Eggs are my go to lazy protein.
And what I mean by that is… when you cook eggs, you don’t have to worry about dirtying up utensils by touching raw meat or cutting off the fat. I know all of that takes very little time, but still. On my lazy days, eggs are what’s for dinner.
This Punjabi egg curry is one of my favorite go-to egg recipes because not only is it easy to make; it’s also incredibly flavorful. You add hard-boiled eggs to a spiced tomato sauce, and in less than 30 minutes, dinner is made.
A few shortcuts…
The secret to cooking delicious Indian food (most dishes, anyway) is in the layering. You cook onions until caramelized, then cook ginger/garlic, spices, and your featured veggie/protein. And as with any recipe, the better quality of the ingredients, the better the dish will taste. That said, there are some shortcuts I take when I’m short on time.
You can use canned diced tomatoes (about 1 ½ cans) if you don’t have fresh tomatoes or if you don’t feel like chopping them, lol. Or you can use ½ cup of my onion masala in this recipe and omit the onion, ginger, garlic, and tomatoes. If you use onion masala, the dish will look a bit different than what you see in these pictures, but the curry will taste great (see the notes in my recipe card on how to do this).
This recipe is a north Indian egg curry – if you’re looking for a south Indian egg curry, check out my coconut egg curry recipe. Both are awesome and so different! It’s pretty great growing up in a north Indian family and then marrying into a south Indian one because the cuisines are so unique and different and yet, still somewhat familiar.
Anyway, I hope you love this Punjabi egg curry. Let me know what you think! You can serve this dish on top of jeera rice, cauli-rice, or with my paleo naan.
- 6 eggs hard-boiled and peeled
- 2 tablespoons ghee or oil
- 1 onion diced
- 1 bay leaf
- 1 Serrano pepper or green chili (more if you like it spicy), minced
- 1- inch knob ginger minced
- 3 cloves garlic minced
- Heat ghee/oil in a pan over medium heat and add onion, bay leaf, and Serrano pepper/green chili.
- When the onion browns, add ginger and garlic. Stir-fry for a minute.
- Add the spices all at the same time, stir, then add the tomatoes and simmer for 5-6 minutes.
- Add ½ cup water, cover the pan and cook until the tomatoes break down (5-10 minutes).
- Add the eggs and mix well. You can always sprinkle a little paprika on top of the eggs to add more color to them if needed.
Like Indian food? Then be sure to check out my Paleo Indian eCookbook: South Asian Persuasion! It has 100+ Paleo Indian Recipes (paleo gulab jamun, anyone?) 🙂
Just for fun: here’s the first picture I took of this dish back in 2013: