Punjabi Egg Curry

Name: Punjabi Egg Curry
Total time: 1800 s
Yield: Serves 3 servings
Cuisine: British
Ingredients: 6 boiled eggs, peeled; 3 Tbsp cooking oil; 2 medium onions, diced; 3 medium tomatoes, pureed; 1 tsp minced garlic; 1 tsp ginger paste; 1 c water; 1 small bay leaf; 1 small cinnamon piece; 2 green cardamom pods; 1/2 tsp cumin seeds; 2 cloves; 1 tsp chili powder or chilli flakes (adjust to taste); 1/8 tsp turmeric; 1 tsp garam masala; Salt to taste

Bianca Mwale @bianca_eatsy

Zomba, Malawi

For this week’s #cookpadapron2026 challenge, l am celebrating onions. Often times onions are considered a background ingredient, but if we are being honest they are the true star of every dish. Onions turn something simple like this egg curry into a deeply flavorful dish.

I boiled, puréed, and slowly cooked my onions into a slightly sweet and a rich base that to carry the entire dish. They melted into the sauce, adding depth and warmth that pairs perfectly with the eggs. This is a reminder that with a little patience, even the most humble ingredient can transform a meal into something special.

Bianca Mwale @bianca_eatsy

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Ingredients

30 minutes

Serves 3 servings

6boiled eggs, peeled
3 Tbspcooking oil
2medium onions, diced
3medium tomatoes, pureed
1 tspminced garlic
1 tspginger paste
1 cwater
spices
1small bay leaf
1small cinnamon piece
2green cardamom pods
1/2 tspcumin seeds
2cloves
1 tspchili powder or chilli flakes (adjust to taste)
1/8 tspturmeric
1 tspgaram masala
Salt to taste

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Steps

30 minutes

1

Boil the onions until transparent (about 5 minutes). Drain and reserve the water for later. Puree the tomatoes in a blender
2

Prick eggs with a fork 3 to 4 times so the eggs do not burst in the pan while frying. Heat some oil (1 tablespoon) in a pan and fry the eggs until golden and blistered. Set eggs aside on a plate
3

In the same pan, heat the remaining oil and add bay leaf, cardamoms, cinnamon, cloves, and cumin. Once they begin to sizzle, add onions and sauté until cooked through and no longer smelling raw
4

Add ginger, garlic, and sauté until the for about a minute. Add the tomatoes and cook stirring frequently until the mixture turns mushy and almost dry but not burnt
5

Stir in the chili powder, garam masala, coriander, turmeric and salt. Cook well until aromatic and the mixture detaches from the sides of the pan
6

Pour in the reserved water and mix. Place fried eggs in the sauce, cover and let simmer until the curry thickens and there are traces of oil over the curry
7

Serve and enjoy with rice 🤤