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Punjabi Egg Curry Recipe

Egg Curry is a popular Indian curry. Find a spicy, robust, and rustic Punjabi style egg curry recipe with step by step pictures.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 238kcal
Author: Hina Gujral



  • 4 hard boiled eggs
  • 4 tablespoon mustard oil
  • 1 bay leaf
  • 1 Cup finely chopped onion
  • ½ Cup chopped tomato (grind into a paste)
  • 1 teaspoon ginger-garlic paste
  • 1 - 2 green chili, sliced
  • Salt to taste
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • ½ teaspoon coriander powder (dhaniya powder)
  • ½ teaspoon Garam Masala see recipe
  • 1 tablespoon dried fenugreek leaves (kasuri methi)
  • 1 tablespoon chopped fresh coriander


  • Boil eggs in water with a teaspoon of salt. Once hard boiled, peel the eggshell, cut the eggs into equal halves lengthwise (vertically). Set aside.
  • if you want to fry them, coat eggs in 1 teaspoon turmeric, 1 teaspoon red chili powder, ¼ teaspoon salt. Heat 2 tablespoon oil in a pan. Fry the eggs still slightly crisp and golden from all sides. Transfer to a plate and set aside.
  • Heat oil in a kadhai. Once the oil starts fuming, reduce the gas flame to medium. Add a bay leaf and chopped onion. Fry the onion over low - medium heat till they turn light golden in color.
    Egg Curry Cooking Steps
  • Next, add the ginger-garlic paste and fry the masala for 20 - 30 seconds.
  • Add blended tomatoes, turmeric, red chili, coriander powder, salt, and mix nicely. Fry till the oil leaves from the sides of the pan. Keep stirring at regular intervals to avoid burning the masala. This usually takes 5 - 6 minutes over low - medium heat.
    Egg Curry Cooking Steps
  • Add 1 Cup of water and bring the gravy to a boil on high heat. Adjust the quantity of water to get the desired amount of gravy.
    Egg Curry Cooking Steps
  • Add sliced green chili, kasuri methi, garam masala, and combine.
  • Add the fried/boiled eggs to the gravy. Make sure they are fully dipped in the curry. Reduce the heat to low and allow the curry to simmer for 3 - 5 minutes for eggs to absorb the flavor of the curry.
    Egg Curry Cooking Steps
  • Garnish Egg Curry with the chopped coriander.
  • Serve Punjabi Egg Curry with chapati, paratha, or rice.


  • I do not prefer fried eggs in the egg curry. But if you want, pan fry the masala coated eggs till crisp before adding to the curry. 
  • Adjust the quantity of water to get the desired consistency of the curry. 
  • Store the leftover egg curry in the refrigerator. It remains fresh for consumption 2 - 3 days. 


Calories: 238kcal | Carbohydrates: 9g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 187mg | Sodium: 228mg | Potassium: 204mg | Fiber: 3g | Sugar: 4g | Vitamin A: 451IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 1mg