Punjabi Special Egg Curry


  • 5 Boiled Eggs
  • 1 Red Onion
  • 3-4 tsp cut  Ginger
  • 6-7 Clove of Garlic
  • 1 Tomato
  • 3-4 Green Chillies
  • Handful Coriander
  • 1.5 tsp Cumin Seeds
  • 2 tsp Garam Masala
  • 1 tsp Paprika
  • 1.5 tsp Turmeric
  • 4-5 whole Green Cardamon
  • 2 tsp salt


  1. Bring Water to boil, drop eggs in and add a 1 tsp salt to water.   Boil for 8 minutes or whatever texture you like the eggs to be.  For better results recommend 8 minutes in boiling water.
  2. Set the cooking pan to high heat with oil.  Allow time to heat oil perhaps 1-2 minutes.  Add 3 table spoons of oil.
  3. Add chopped up ginger, garlic, green chillies and tomato, cook on high heat for 4-5 minutes.
  4. Set to low heat, then add all the spices, salt, cumin seeds, garam masala, paprika, turmeric, whole green cardomon, cook for a further 3-4 minutes.
  5. When you can see the thick texture start to form, turn cooking pan off and add freshly peeled and hard-boiled eggs that have been cut in half.
  6. Mix to suit.
  7. Garnish with coriander and serve.  Great with rice or on a sandwich.


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