Everyday Egg Curry Recipe

‘Tari wali’ egg curry, is a thin gravy with basic tomato and onion base. It is light broth curry which is served on everyday menu when you want to keep the menu on lighter side. It is much healthier than other heavy egg curry recipes. So you can serve it in your everyday menus.

Actually, there are two of this most favourite recipes for egg curry that I alternate. This every day quick and delicious Tari wali anda curry and Punjabi masala egg curry.

Each region of India has it's own egg curry variation. Being a big egg lover I keep making most of these variations. In this post, I am sharing a basic North Indian style Punjabi egg curry recipe that goes well with Chapati, paratha, steamed rice or biryani.

Why is it called Tari wali anda curry?

"Tari" in Punjabi means gravy, actually a thin gravy with an almost broth-like light consistency. It's perfect North Indian style egg curry for rice.

For making the curry, I make a 'Tari' first with onion tomato masala and a few spices. After that, I cook half-boiled eggs in this fragrant light curry base. Now, most of you know that any type of egg curry is basically a boiled egg recipe.

Ingredients for Making Egg Curry

1. Eggs: Brown Eggs or Country Eggs,  white eggs free-range eggs all work great in this recipe.
2. Spices & Seasonings: You will need very few basic spices to make this egg curry recipe. I have used bay leaf, turmeric powder, Kashmiri red chilli powder, black pepper, coriander powder, garam masala powder and salt to taste
3. Vegetable oil: Any neutral-tasting vegetable oil or ghee.
4. Fresh Ingredients: You need very few numbers of products in this egg recipe. All you need is onion and green chilli paste, grated ginger and tomato puree. You will also need Coriander leaves to garnish the curry.

How to Make Egg Curry

In this recipe, I cook eggs till they are half-boiled or medium boiled. After that, I make a few slits in egg whites and simmer eggs in gravy. This way the eggs absorb more flavour and yolk is poached with curry flavour. This way gravy reaches till yolk and yolk are cooked with the gravy.

This particular Punjabi curry is been made in my family for generations now. I have learnt it watching my Grandfather cook it when I use to eagerly wait for my homey ‘anda curry and rice.

I don't quite remember jotting down that recipe but somehow when I attempted it first, I was nearly there. This is the best part about cooking and watching is, you observe and adapt.

Stepwise Instructions

To make Egg curry, heat oil in a pan. When oil starts to heat break a bay leaf and add it in the pan. After that, add ¼th cup of (onion, green chilli, ginger) paste in the pan.

Stir and cook on slow flame till this gravy masala is roasted and oil starts to leave the pan.

When the masala is well-roasted add half a cup of fresh tomato puree. Stir and cook on slow heat for another 3-4 minutes.

After that add turmeric powder, red chilli powder, coriander powder, black pepper powder, salt to taste, and garam masala powder in the masala.

Mix the spices with the masala and cook the masala until oil starts to leave the pan. After 5-6 minutes when oil starts to leave the pan, add water in the masala.

Mix the masala with water and allow the gravy to boil.

When the gravy starts to boil, take a knife and make small slits on the sides of the boiled egg and gently put them in the curry.

On slow heat allow the eggs to simmer in the gravy for another 5-10 minutes and when done, turn off the heat and serve with rice or roti.

Recipe Notes -Punjabi Egg Curry Recipe

• Make 3-4 slits on the boiled eggs to help the ‘Tari’ or curry to seep in them.
• The slow cooking is essential for the ingredients to cook well and release maximum flavor.
• For making the onion paste use 1 medium onion to 2 medium-size green chili.
• Using Kashmiri red chili powder gives the curry a rich reddish color. Kashmiri Lal Mirch is not fiery so we have used the green chilies.
• When the gravy masalas are roasted well it releases oil and leaves the sides of the pan. That is the sign of a well-roasted masala base ( bhuna masala) for your curry.
• This is a quick cooking egg curry recipe. But if you need to make it even more quickly, you can make and use this Indian curry paste in advance and use it.
• The special thing about these light curries is the technique to bring out the flavours from little ingredients. I specifically recommend using fresh ingredients and homemade purees.
• You can use boiled eggs or medium-boiled eggs in the curry, it all depends on your choice. Perfectly boiled eggs are a must for good egg curry. Here's how to make perfect boiled eggs, How to make Instant pot eggs.

Substitutions

Some of the common swaps or substitutions of the Ingredients for making this egg curry are:

• Red Onion: I use red onions in making curry recipes. But if you do not have them you can use white onion or readymade onion paste. 
• Tomato: I use fresh homemade tomato puree but you can use ready to use tomato puree packs or canned tomatoes as well.
• Ginger: I prefer to use freshly grated ginger but again if you can't find it easily you can use a ready to use ginger paste.
• Red Chili Powder: Red Paprika or any other paprika. Although the colour of egg curry may change if you are using any other variety of paprika.
• Garam Masala: garam masala is a kind of Indian Curry Powder. If you do not have it you can simply skip it. 

What To Serve With Egg Curry

You can serve egg curry tastes with peas pulao, jeera rice, steamed rice or some crispy lachcha paratha.

More Such Egg Recipes to Try

• Easy Egg Recipes for Lockdown
• Egg Biryani recipe
• Mughlai egg curry
• Bengali dim kosh
• Egg curry masala
• Mumbai Egg Curry
• Egg Butter Masala
• Kerala egg curry
• Easy punjabi Style egg masala curry
• Egg Masala Omelette Curry Recipe 
• South Indian Style Chettinad Egg Curry
• Mughlai Shahi Anda Curry recipe
• Maharashtrian Anda Rassa

Watch Video

Watch step by step Video Egg curry recipes in Hindi.

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📖 Recipe

Punjabi Tariwali Egg Curry - Egg Curry Recipe Punjabi Style

Egg curry recipe that is easy to make, delicious and simple. A thin gravy with tomato and onion cooked in North Indian style egg curry. Indian egg recipes to pair with roti, jeera rice or plain steamed rice.  How to make egg curry recipe with step by step.

5 from 9 votes

Print Pin Rate

Course: curry

Cuisine: indian cuisine, north indian

Keyword: egg, egg curry recipe, egg recipes, eggs

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 164kcal

Author: Rekha Kakkar

Ingredients

• 4 eggs boiled
• 2 tablespoon oil
• 1 bayleaf tejpatta
• ½ cup onion and green chilli paste pisa pyaz aur hari mirch
• 1 teaspoon ginger grated( adrak)
• 1 cup tomato puree pisa hua tamatar
• ¼ teaspoon turmeric powder haldi
• 1 teaspoon kashmiri red chilli powder laal mirch
• ½ teaspoon black pepper kali mirch
• 1 teaspoon coriander powder dhania
• ½ teaspoon garam masala powder
• Salt to taste
• 1 cup water 200 ml
• 3 tablespoon coriander leaves finely chopped

Instructions

• Heat some oil in a pan on the medium flame.
• Put in a bay leaf and add onion and green chilli paste.
• Stir well, now add the grated ginger.
• Stir and cook on slow flame till this gravy masala is roasted and begins to leave the sides of the pan and releases oil.
• Add fresh tomato puree, stir and cook on slow heat for another 3-4 minutes.
• Now add turmeric powder, kashmiri red chilli powder, coriander powder, black pepper powder, salt and garam masala powder. Mix all spices and fry for a minute.
• Mix the spices well in the gravy and cook on slow heat for 7-8 minutes till it releases oil.
• Add 1 cup of water and mix the curry.
• When it comes to boil slit the boiled eggs on the sides and put them in the curry. Slitting the eggs helps the curry to seep in the eggs.
• Allow the eggs to simmer in the gravy for another 5-10 minutes on slow heat .
• Serve the egg curry gravy with long grain steamed rice, ghee roti or paratha and some salad.

Video

Notes

Watch Video of egg curry recipe in Hindi.

• Make 3-4 slits on the boiled eggs to help the ‘Tari’ or curry to seep in them.
• The slow cooking is essential for the ingredients to cook well and release maximum flavor.
• For making the onion paste use 1 medium onion to 2 medium-size green chili.
• Using Kashmiri red chili powder gives the curry a rich reddish color. Kashmiri Lal Mirch is not fiery so we have used the green chilies.
• When the gravy masalas are roasted well it releases oil and leaves the sides of the pan. That is the sign of a well-roasted masala base ( bhuna masala) for your curry.

Nutrition

Calories: 164kcal | Carbohydrates: 9g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 86mg | Potassium: 388mg | Fiber: 2g | Sugar: 5g | Vitamin A: 592IU | Vitamin C: 9mg | Calcium: 46mg | Iron: 2mg

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