Indian Punjabi · beginner
Amritsari Masala Egg Curry
Golden pan-seared hard-boiled eggs cooked in a robust, slow-browned onion and tomato gravy flavored with whole spices.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Prick hard-boiled eggs with a fork or make 3 light vertical slits along each egg.
- 02
Heat 1 tablespoon mustard oil in a skillet, sear eggs for 3 minutes until golden and blistered, then set aside.
- 03
Add remaining mustard oil to skillet and toast cumin seeds for 30 seconds until sizzling.
- 04
Add diced onions and sauté over medium heat for 10 minutes until deeply browned.
- 05
Stir in ginger-garlic paste, pureed tomatoes, Kashmiri chili powder, and 0.5 cup water; cook for 6 minutes until oil bubbles on top.
- 06
Lower seared eggs into sauce, sprinkle garam masala, cover, and simmer for 4 minutes to blend flavors.
A LITTLE KITCHEN KNOW-HOW
Egg Blistering
Quickly pan-searing boiled eggs in hot oil to build blistered texture that traps gravy.
Notes from the kitchen
- Making tiny slits in boiled eggs allows gravy spices to penetrate deep into whites.
- Deeply browning onions is essential for authentic Punjabi color and flavor depth.
- Original home-cooking adaptation inspired by Indian Punjabi; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
