Punjabi Egg Curry Recipe a Flavourful & Comforting Dish

"Easy Cooking Punjabi Egg Curry—hard-boiled eggs simmered in a spiced onion-tomato gravy with garlic, ginger, and whole spices. A bold, comforting North Indian dish."

Punjabi Egg Curry is a rich and aromatic dish is also knows as Anda Curry that combines boiled eggs with a flavourful tomato-based gravy infused with traditional Indian spices. This eggs curry is not only hearty and fulfilling but also packed with flavours that reflect the robust culinary tradition of Punjab (India).

Eggs Curry

Why You’ll Love This Recipe:?

• Authentic Punjabi Flavours – A perfect blend of whole spices and creamy textures.
• Quick & Easy – Simple steps with readily available ingredients.
• Perfect for Any Meal – Enjoy it with flat breads or rice for a satisfying dish.

Ingredients:

For eggs:

• 6 fresh eggs (organic or free-range for best taste)
• 2 tsp salt (for boiling)
• Water (enough to cover eggs)

For the Curry base:

• 2 tbsp oil (sunflower, mustard, or light olive oil)
• Chopped onion



Chopped Onion

• 1 tsp cumin seeds
• 3–4 cloves (crushed)
• 1 black cardamom (crushed)
• 2 medium onions, finely chopped
• 2–3 fresh tomatoes, chopped or ½ cup tomato puree
• 1 tsp ginger-garlic paste
• 1–2 green chillies, finely chopped
• 2 tbsp Kasuri methi (dried fenugreek leaves)
• 1 tsp lime juice
• Fresh cilantro leaves for garnish
• Spices & Seasoning:
• 1 tbsp coriander powder
• 2 tsp Kashmiri red chilli powder
• 1 tsp turmeric powder
• ½ tsp garam masala
• 1 tsp salt
• 2 cups water
• Add a little cumin powder and black pepper powder for a spicy kick.

Cooking Instructions:

Chopped Tomatoes

Step 1: Boil the Eggs

• Place eggs in a pot, cover with water, and add 2 tsp salt.
• Bring to a boil, then turn off the heat and cover with a lid.
• Let sit for 12 minutes, then transfer to cold water.
• Peel the eggs once cool.

Step 2: Fry the Eggs:

• Dry the peeled eggs and poke them with a fork to prevent splattering.
• Heat 2 tbsp oil in a pan and fry the eggs until golden brown. ( please keep distance while frying eggs)
• Remove and set aside.

Step 3: Prepare the Curry Base:

• Heat 2 tbsp oil in the same pan
• Add cumin seeds, crushed cloves, and black cardamom.
• Once they crackle, add chopped onions and fry until golden brown.

Step 4: Add Aromatics & Spices:

• Stir in ginger-garlic paste and green chillies, cooking until fragrant.
• Add coriander powder, Kashmiri red chilli powder, turmeric, and garam masala
• Mix well and cook for 3–4 minutes.

Rich Egg curry

Step 5: Cook the Tomatoes:

• Add chopped tomatoes or tomato puree and cook until the oil began to separates from the mixture. This step is crucial for flavour.

 Step 6: Simmer the Curry:

• Pour in 2 cups of water and bring to a boil.
• Add fried eggs and simmer for 5–6 minutes.

Step 7: Finish & Serve: Stir in Kasuri methi and lime juice.

• Garnish with fresh cilantro.

• Serve hot with rice, naan, or roti

Cooking Tips:

• 

  Green Coriander

  Use Fresh Eggs – Organic or free-range eggs enhance the flavour.
  Adjust Spice Levels – Add more chillies for extra heat or reduce for a milder taste.

Slow Cooking Enhances Flavour – Let the curry simmer longer for deeper flavours.

Adjusting spiciness: you can modify the spice levels by adjusting the amount of green chillies and red chilli powder accounting to the required portion.

Adding cream: For a rich texture , you can stir in a few spoon of fresh cream toward the end of cooking.

Vegetable variation: you can also free to add vegetables like Pease or potatoes along with the egg for additional nutrition and flavour.

Pairing Suggestions:

Steamed Rice – The perfect companion to soak up the rich gravy.

Garlic Naan – Adds a delicious, buttery contrast.

Refreshing Lassi – A cooling drink to balance the spices.

"Punjabi Egg Curry is a hearty North Indian dish made with boiled eggs cooked in a rich onion-tomato masala, infused with ginger, garlic, and warming spices. It’s perfect with rice, roti, or paratha for a satisfying meal."