Egg curry is a popular side dish made with boiled eggs cooked in onion tomato gravy. This punjabi style egg curry is flavorful, delicious and goes well with roti, naan, paratha or rice.
For best results follow my detailed step-by-step photo instructions and tips.
If you prefer to puree the onions, first boil cubed onions in 2 cups of water for 3 to 4 mins until transparent. Drain the water and cool. Puree them in a blender.
Preparation for egg curry
Heat 1 tbsp oil in a nonstick pan & saute the eggs until golden.
Remove the eggs to a plate & sprinkle 2 to 3 pinches of chilli powder.
How to make egg curry
Add another tbsp oil. Saute cumin, bay leaf, cardamoms and cloves (optional) just for a minute.
Next add & fry the onion & chilli until golden.
Add ginger garlic paste and saute until the raw smell goes off.
Then add tomatoes and saute well until the mixture turns mushy.
Next add red chili powder, garam masala, coriander powder, turmeric, sugar and salt.
Fry everything well until a nice aroma comes out & the mixture leaves the sides of the pan.
Pour water just as needed to make a gravy.
Cook until the curry thickens and oil begins to separate.
Check the salt and adjust if needed.
Add the boiled & fried eggs, kasuri methi if using.
Optional - Blend together 10 cashews with half cup water to smooth milk. Pour it. Cook covered for 2 to 3 mins until the curry turns thick.
Sprinkle chopped coriander leaves.
Serve punjabi egg curry with roti or naan or plain rice.
Instant pot egg curry
Press saute button and add oil to the inner pot of the Instant pot. Add spices & bay leaf.
Add ginger garlic and fry for 30 seconds. Then add the tomatoes and salt.
Fry until the tomatoes breakdown. Add chilli powder and turmeric. Saute for a min.
When the cumin begins to sizzle add onions and green chilli. Saute until the onions turn light golden.
Then pour 1 cup water and deglaze the pot by scrubbing the bottom of the pot with the spatula.
Place a long leg trivet. Place your basmati rice bowl. Cover it. Then place the eggs in another bowl. Cover it.
Secure the IP with the lid. Position the steam release handle to sealing.
Press the pressure cook button (high pressure). Set the timer to 7 mins.
When the IP is done, press the cancel button.
When the pin drops, open the lid. Do a quick manual release by moving the steam release handle from sealing to venting. You can also wait for 5 mins for a natural release.
Pour cold water to the eggs and let them cool down. Peel the eggs and prick them with a fork.
Press the saute button and simmer the eggs in the curry for a minute.
Then pour the cream or cashew milk or coconut milk.
Stir well and cook until the curry thickens. Taste and add more salt if needed.