Punjabi Egg Masala Curry, A perfect weeknight dinner. Hard Boiled Eggs are simmered in rich and creamy gravy makes this egg curry a sheer delight. Super flavourful, 200 calories per serving and perfect weeknight dinner in 20 minutes. The egg curry for rice, paratha, naan or simply great on its own. This Masala egg curry recipe or Anda curry is a keeper of a recipe for the busy weekday or a lazy weekend.
The Masala egg curry recipe is delicious restaurant style Indian curry. This is super flavourful and super convenient because it can be cooked very quickly maximum 30Minutes. A perfect egg curry recipe for rice, not that I mind eating this with Paratha or chapathi. I am a firm believer of what one of my friends says "If you know how to make egg curry that is finger licking good you are an accomplished cook" :D. Accomplished cook or not but I sure know How to cook egg curry and can make a mean egg curry, If I may say so! Let me assure you this masala egg curry recipe is a keeper for the times when you are short on time but still want to a delectable and healthy meal.
How to Make Best Punjabi Egg Masala Curry
- The key to this Punjabi egg curry recipe is in the cooking the masala. Make sure that you cook the masala properly so it is neither raw nor overcooked and browned. Just stop cooking the masala as soon as it starts to leave the sides of the pan. Sometimes overcooking makes the masala taste slightly bitter.
- Keep stirring the masala in the pan while the masala for egg masala curry is being cooked, if you feel it is getting too dry and there is a risk of burning you can always add 1-2 tablespoon of water and keep it cooking.
Some people add cream or cashew paste during the cooking in this rich curry. But if you know me, you know that I don't like to add too much of fat in our everyday cooking. So, I make the egg curry with skim milk, which gives it a pretty good taste and keeps it healthy.
If I am making rich dhaba style egg masala curry for the party or just for Indulgence, I may add some cream or cashew cream to make gravy richer.
For every day, Punjabi Egg Curry masala just replace cream with skimmed milk. You will be surprised that just doing this swap will save you 100 calories per serving. So you choose what you want. I use skim milk 97% of the time except for very few times when some get-togethers or special request to make it rich.
This recipe of Masala Egg curry is healthy because at approximately 200 calories per portion. You still have scope to add some bread or flatbread to mop the gravy or even rice if you are feeling like a comfort meal type of dinner 🙂
If you love eggs and dishes made with eggs. Do give try to these dishes, I am sure few of them can become your favorite too. As far as I am concerned I am a big fan of all of them 🙂
How to Prepare Egg Curry
Watch Egg Curry Recipe in Hindi (Recipe Video )
If you cook this recipe, click a pic and post it with hashtag #MyTastyCurry — I love to see your recipes on Instagram, Facebook, & Twitter! Also you can pin this recipe on Pinterest if you like it and plan to cook it later.
- 4 Eggs organic hard boiled (How to Perfectly boil )
- 1 teaspoon cumin seed
- 1 teaspoon ginger (finely chopped)
- 1 red onion chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon salt
- 2 green chilli
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 cup tomato fresh puree ( homemade puree recipe )
- 150 ml milk skimmed
- 2 tbsps coriander leaves chopped
- Keep the eggs for boiling in a pot full of water. (See How)
- Simultaneously Heat a pan on other burner and add oil.
- When Oil heats up add cumin seeds and chopped ginger.
- Cook them for a minute and add finely chopped onion and saute them for 2-3 minutes till they become light pink in color.
- Now add turmeric powder, red chilli powder, salt, coriander powder and garam masala powder. Also add the whole green chilli broken each into two parts.
- Cook this all for half minute and add fresh tomato puree. Mix it all and then cook whole masala for 6-7 minutes over low medium heat.
- Cook the masala till it starts to leave the sides of the pan.
- Add 150ml skimmed milk in small batches, keep the curry stirring all the time.
- Bring this gravy to a gentle boil.
- While gravy is boiling take out the boiled eggs from the pan and peel them off.
- Now gently slide these boiled and peeled eggs in the curry and simmer it for few minutes and switch off the heat.
- Serve with Soft chapati, crispy paratha or steamed rice for a delicious meal.