North Indian · Lunch, Dinner
Punjabi egg curry
Boiled eggs simmered in a deeply spiced onion-tomato gravy.
- Calories
- 578 kcal
- Protein
- 26 g
- Carbs
- 60 g
- Fat
- 26 g
- Prep
- 10 min
- Cook
- 25 min
Per serving, for one person.
Contains: egg.
Ingredients
- 3 eggs Eggs
- ½ onion Onion
- ¾ tomato Tomatoes
- 2 cloves Garlic
- 5 g Ginger
- 1 tsp Cumin seeds
- 1 tsp Ground coriander
- ¼ tsp Chilli powder
- ½ tsp Garam masala
- ¾ tbsp Sunflower oil
- ½ tsp Salt
- 5 g Coriander
- 55 g Basmati rice
Method
- Cook the rice in twice its volume of water for 12 minutes, covered.
- Boil the eggs for 9 minutes, cool, peel and halve.
- Heat oil, splutter cumin, fry garlic and ginger for a minute, add onion and cook 6 minutes until golden.
- Add tomato, coriander powder and chilli powder, cook 7 minutes until thick, then add a splash of water and simmer 5 minutes.
- Add the eggs, season with salt and garam masala, simmer 3 minutes, finish with coriander, and serve with the rice.
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