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Punjabi Egg Curry

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State: Punjab
Punjabi Egg Curry by myheartbeets.com

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).

Punjabi Egg Curry by myheartbeets.com

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.

Punjabi Egg Curry

Punjabi Egg Curry by myheartbeets.com

Punjabi Egg Curry

4.95 from 19 reviews
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Servings 3
Cuisine Indian

Ingredients
 

  • 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

Spices

Instructions
 

  • 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.

Notes

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.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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 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:

North Indian Egg Curry
North Indian Egg Curry

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Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Roslyn Turbitt says

    5 stars
    Hi Ashley made your Punjabi egg curry and oh my good it was so delicious.
    This is demy go to recipe so easy and tasty.

    Reply

  3. Sarah says

    5 stars
    Hey Ashley,

    I love this recipe so much! I make it with fresh tomatoes when they are in season and use the onion masala otherwise :). When I use the onion masala I end up using ~ 1 1/2 cups, increasing the amount by a cup or so. I wanted to mention that in case anyone finds the 1/2 cup substitution to be too little.

    The onion masala makes it really easy to scale this recipe up or down!

    Reply

  4. Jigna Kuttavilla says

    5 stars
    Hi Ashley,

    Used your onion masala paste for the egg curry and it tasted pretty good. I gave it it a bit of a south india twist by adding a few tablespoons of coconut powered to the gravy and then finishing with curry leaves tempering in coconut oil.

    Thanks for sharing all your great recipes !

    Jigna.

    Reply

  7. Dee says

    Hi,
    Can we use your onion masala for this recipe? Looks like the ingredients are similar but i’m still a novice indian cook so don’t want to assume, just have a lot of your yummy masala to use 🙂
    Thanks

    Reply

  8. Brenda says

    5 stars
    I made this for my family tonight, everyone agreed it was delicious! I wasn’t sure how to prepare the tomatoes, though, I just quartered them and mashed them when they softened up, which worked out… I’ll try chopping them the next time I make this recipe. We’ll be trying your coconut egg curry next week, I’m sure it’ll be just as great.

    Reply

    • My Heart Beets says

      Brenda, I’m so glad your family liked this! Ah, the tomatoes should say chopped, thank you for the comment – just fixed this! Let me know what you think of the coconut egg curry 🙂

      Reply

  9. Arv says

    5 stars
    Hi Ashley

    Loved this recipe. I have stopped meat therefore have to vary my diet and try new things which has been amazing. Anyway, your website is very useful for someone like so thank you so much.

    Regards

    Reply

  11. Su Min says

    Hi Ashley, I bought this Egg Masala curry powder at an Indian store here. It says on it that for 6 eggs, use one serving of this masala, which is 15g.
    Do u know from ur experience if 15g is how much in terms of tsp/tbsp?

    Reply

    • My Heart Beets says

      Hi Raul, I just realized that I had 2 servings listed instead of 3. Please see the updated label – that’s what I’m getting from my nutrition calculating program.

      Reply

    • My Heart Beets says

      Hi Michelle, I haven’t tested the exact quantity for this recipe but my guess is 1 cup or 1 1/4 cups. The good thing is that this masala is already cooked so if you feel it needs more onion masala you can always add it in at the end. If you try this, let us know how it goes!

      Reply

  14. Dawn says

    I grew up in London in the 70’s and my dad, when he went through his vegetarian hippy phase, used to make a mean egg curry. I’m trying to go back to being a vegetarian and just remembered how much I loved his curry. I have to give this a try. Hope it brings back the childhood memories 🙂

    Reply

  16. Jenna says

    5 stars
    Made this last night and it’s delicious! It came together very quickly especially since I “boiled” the eggs using my instant pot.

    Reply

  18. snugglepie007 says

    thank you so much for your wonderful easy and super delicions recipes…love the naan bread…so versatile for any meal or any application…Jo

    Reply

  19. Leah says

    Okay so I found your blog using FlipBoard on my iPhone & it is amazing. I made this last night & it was so easy & absolutely delicious. We put it on top of chopped lettuce as I like a little crunch & added veggies is always good. I paired it with your Naan to soak up the sauce. Yum. Can’t wait to try the other recipes on your blog.

    Reply

    • My Heart Beets says

      Leah, I’m so glad you found my website and I’m happy to hear that you liked the egg curry 🙂 I posted a paleo butter chicken recipe today that’s really good – try that out too if you get a chance!

      Reply
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