If you want to make something spicy and tasty in lunch, Punjabi egg curry may be a perfect dish for you. This curry is rich in protein, spicy and extremely tasty, which you can enjoy with roti, naan or rice. It is also very easy to make and is ready in a few minutes. Let's know the easy recipe for making Punjabi egg curry.
Essential Material:
- 4 boiled eggs
- 4 tablespoons cooking oil
- 1 teaspoon cumin
- 3-4 cloves
- 1 black cardamom
- 1 cup finely chopped onion
- 1 teaspoon chopped ginger
- 1 teaspoon chopped garlic
- ½ cup tomato puree
- 1 tbsp coriander powder
- 2 teaspoons Kashmiri Red Chili Powder
- 1 teaspoon turmeric powder
- ½ teaspoon garam masala powder
- Taste salt
- 2 tablespoons of crushed kasoori fenugreek
- 1 teaspoon lemon juice
- 2 tablespoons chopped green coriander
Method of preparation:
1. Boiling and frying eggs
- First of all, boil the eggs and cool and peel.
- Now pierce the eggs lightly with a fork so that the spices can go to the inside.
- Heat 2 tablespoons of oil in a pan and fry the eggs until it becomes light golden.
- Remove the fryed eggs and keep it aside.
2. Creating spicy gravy
- Heat 2 tablespoons of oil in the same pan.
- Add cumin, cloves and black cardamom to it and fry for 5 seconds.
- Then add finely chopped onion and fry till it turns golden brown.
- Now add ginger and garlic to it and fry for 2-3 minutes.
- Add tomato puree and cook for 5 minutes until the oil is separated.
- Now add coriander powder, red chili powder, turmeric, garam masala and salt and fry the spices well.
- If the spices are sticking in the pan, add some water and mix.
3. Cooking the egg curry
- Now add 2 cups of water to the pan and boil the gravy.
- When the gravy starts boiling, add fryed eggs to it and cook on medium flame for 5 minutes.
- Finally add kasuri methi and lemon juice and mix.
4. Ready to serve
- Garnish the prepared Punjabi egg curry with coriander and serve with hot bread, naan or rice.
