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Punjabi Egg Curry

Punjabi Egg Curry by myheartbeets.com

Punjabi Egg Curry

4.91 from 11 reviews
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Servings 3
Cuisine Indian


  • 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.


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!