Dhaba Style Punjabi Egg Curry

Name: Dhaba Style Punjabi Egg Curry
Total time: 2700 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 4-5 boiled eggs; 2 tbsp oil; 2 onions chopped /grated /pureed; 3 tomatoes chopped /pureed; 1 green chilli chopped /slit; 1 tbsp ginger garlic paste; as per taste Salt; as needed water; 1 tsp coriander powder; 1/4 tsp kasuri methi -optional; 4 tbsp cream/ 10cashewnuts blended with 1/2 cup water -; 1 spoon red chilli powder; 1/2 tsp garam masala powder; 1/8 tsp turmeric powder

Juhi Prakash Sewani @cook_25420108

#HNV
#cookpadIndia
Spicy flavorful delicious Punjabi Egg Curry. Easy to make. Very popular egg curry.

Juhi Prakash Sewani @cook_25420108

#HNV
#cookpadIndia
Spicy flavorful delicious Punjabi Egg Curry. Easy to make. Very popular egg curry.

Saved

Ingredients

45min.

5 servings

4-5boiled eggs
2 tbsp oil
2onions chopped /grated /pureed
3tomatoes chopped /pureed
1green chilli chopped /slit
1 tbsp ginger garlic paste
as per tasteSalt
as neededwater
1 tsp coriander powder
1/4 tsp kasuri methi -optional
4 tbsp cream/ 10cashewnuts blended with 1/2 cup water -
aOptional
1 spoonred chilli powder
1/2 tsp garam masala powder
1/8 tsp turmeric powder

Saved

Steps

45min.

1

First boil cubed onions add 2 cup water -(cook for 2-3min/until transparent then drain and cool make puree in blender
2

Heat 1 tabspoon oil in non-stick pan saute eggs golden in colour remove on plate sprinkle some red chilli powder keep aside.
3

In same pan add 1 tabspoon oil saute and fry onions puree add green chilli saute until golden in colour add ginger garlic paste saute add tometoes saute until they get mushy
4

Add red chilli powder garam masala powder salt turmericpowder dry Coriander powder saute all till the mixture leaves sides of pan
5

Pour water (depends on contency of gravy) add boiled and fried eggs add kasuri methi simmer for some time -(here you can add cashunuts paste cover pan and cook)
6

Your tasty easy Dhaba Style Punjabi Egg Curry ready.
Enjoy with naan chapati kulcha puri bread roti or rice.
Thank you