Saturday, January 7, 2017

Egg Gravy Punjabi Style

Egg Gravy Punjabi Style

Another great dish from eggs.  There are many variations or style one can do out of an egg, curries or gravy, omelettes, quiche to name a few.

When you want something quick nothing beats an egg curry or gravy.  This time I tried out Punjabi Style Egg Curry. Mr Hubby likes the egg in a gravy or sambal shallow fry.  Best with chapatis, rotis and rice.


4 hard boiled eggs
1 big onion
2 green chilly (optional - if you desire heat in your curry)
1tsp ginger garlic paste
2 medium sized tomato
1 green chilly
1 bay leave
1 small cinnamon stick
3 cloves
2 cardamoms
2 tsp chilly powder
1.5 tsp garam masala
1 tsp turmeric
1- 1.5 cups water (adjust accordingly)
salt to taste
1 tsp kasuri methi (optional- I did not use)


  1. Boil egg with some salt. Remove shell, either prick with fork or make several slits with knife.
  2. Heat some oil and shallow fry the eggs till golden brown.
  3. Puree onion and tomato separately. If using chilly blend together with onion. Set aside
  4. Heat a pot with some oil. Pop in bay leave, cinnamon stick, cloves and cardamoms and allow to splutter.
  5. Add in pureed onion, saute for a few minutes on medium heat or till onion starts to leave oil. 
  6. Add in ginger garlic paste, stir well for several minutes or till the raw smell is gone.
  7. Add in tomato puree, mix well with onion and ginger garlic paste, fry till the raw smell is off.
  8. Add in garam masala, chilly powder and turmeric.
  9. Stir in well together on medium heat, till aromatic and oil starts to separate.
  10. Pour in water enough to make a portion of gravy.  Stir well and let it boil to a desired thickness.
  11. Salt to season.
  12. Add in the eggs, kasuri methi, if using , mix thoroughly. and let it simmer on low heat for  3-4 minutes.
  13. Garnish with chopped coriander leaves. 
Bon Appetite


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