Punjabi Egg Curry Recipe
|Punjabi Famous Foods Recipes|
Punjabi Egg Curry Ingredients
6 hard boiled eggs
3 onions coarsely chopped
|Punjabi Egg Curry Recipe|
4 large garlic pods
an inch of ginger piece
2 tbsp Tomato Paste
1/4 cup ready made tomato puree or 2 tomatoes pureed
1/4 cup thick yogurt beaten
Salt to taste
oil for cooking
1/2 tsp turmeric
2 tsp red chili powder
3 tsp coriander powder
1/4 tsp garam masala
Punjabi Egg Curry Making Method
|Punjabi Traditional Foods|
Peel the boiled eggs and shallow fry them in a tea spoon of oil to give them a crunchy golden crust.
Crush the ginger and garlic to a coarse paste. Grind the onions to a paste.
Heat a few tea spoons of oil and add the GG paste and saute, do not let it burn and add the onion paste, saute it on low flame till it’s nicely brown in colour.
Now add all the spices except the garam masala and saute again.
|Punjabi Foods Recipes|
Add the tomato ketch up and tomato puree. Saute till oil separates.
Switch off the flame and add the beaten yogurt. Mix thoroughly and put it back on flame.
When the oil separates on the edges add water to make gravy.Sprinkle the garam masala and mix.
|Punjabi Foods Dishes|
Cut each egg into 4 pieces longitudinally. Arrange them in a dish and pour the gravy. (You can also cut each egg in round shape).
Garnish with freshly chopped cilantro.
Serve with Ajwain parathas or rice.