Punjabi Egg Curry

Serves 4
Time 45 minutes


8 hard boiled eggs

2 large onions, finely diced

3 tomatoes, boiled, skin removed, chopped

2 chilies, chopped

6 cloves garlic, grated

1 medium knob ginger, grated

¼ tsp turmeric, grated

20 curry leaves

1 tsp cardamom powder

1 tsp chilli, dried and soaked

1 tbsp chilli powder

1 bunch coriander

1 tsp coriander powder


1 tsp roasted cumin powder

1 pinch of salt

1 pinch of pepper

1 tsp fenugreek

½ tsp garam masala

Water as required

500ml tomato passata

3 tbsp extra virgin olive oil



Rice (optional)

Roti/parathas (optional)



Place eggs in pot of cold water bring to the boil. Once it comes to the boil cook for 6 minutes and then remove from the stove, place eggs in cold water, allow to cool and then peel.


Microplane garlic, turmeric and ginger. Thinly dice onion, chilli and coriander and pull apart the bay leaves from the stem.


In a fry pan coated with 2 tablespoons of olive oil fry the onion, chilli, coriander and bay leaves. Next, add the ginger, turmeric and garlic to the mixture.


Add ¾ of the chilli powder, cardamom, cumin powder, coriander powder, garam masala and fenugreek to the fry pan mixture.


Meanwhile, chop the boiled and peeled tomatoes and add them to the fry pan mixture along with the tomato passata and water. Simmer.


Prick outside of the boiled eggs with a fork and sprinkle over remaining spices.


In a separate fry pan on a medium to high heat, coat with 1 tablespoon of olive oil and fry off the eggs until golden. Next, add the eggs into the masala, place lid on and cook for 30 minutes. When the oil comes to the surface of the masala you know it is cooked.


Garnish with fresh coriander leaves and serve it with rice, roti or parathas.