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.Print
- 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
- 2 teaspoons coriander powder
- 1 teaspoon salt
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- ¼ teaspoon red chili powder or cayenne, to taste
- 4 medium tomatoes, chopped (or 1 ½ cans of diced tomatoes)
- ½ cup water
- 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.
To use onion masala in this recipe, I suggest using ½ cup of onion masala in place of the onion, ginger, garlic, and tomatoes. After you heat the oil and green chili, add the spices, onion masala, and water and bring the pot to a simmer for a few minutes, until the sauce thickens (takes longer if starting with frozen masala). Add the eggs and you’re done! The dish will look a bit different than what you see in these pictures, but it tastes great.
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: