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tariwali punjabi egg curry recipe. Easy, keto, glutenfree egg curry for rice and pulao

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 10 votes
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Course: curry
Cuisine: indian cuisine, north indian
Keyword: egg, egg curry recipe, egg recipes, eggs
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 25 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