Punjabi Egg Curry by

Punjabi Egg Curry

  • Author: Ashley Thomas
  • Yield: 2 1x


  • 6 eggs, hard-boiled and peeled
  • 2 tablespoons ghee
  • 1 onion, diced
  • 1 bay leaf
  • 1 Serrano pepper (more if you like it spicy), minced
  • 1-inch knob ginger, minced
  • 3 cloves garlic, minced


  • 4 medium tomatoes
  • ½ cup water


  1. Heat ghee in a pan over medium heat and add onion, bay leaf and Serrano pepper.
  2. When onion browns, add ginger and garlic. Stir-fry for a minute.
  3. Add the spices, stir, then add the tomatoes and simmer for 5-6 minutes.
  4. Add ½ cup water, cover the pan and cook until the tomatoes break down (5-10 minutes).
  5. Add the eggs and stir so they get some color. You can always sprinkle a little turmeric or paprika to add more color to the eggs.