Pakistani · beginner
Rawalpindi Garlic And Mustard Seed Egg Curry
A quick home-cooked Pothohari specialty featuring pan-fried hard-boiled eggs simmered in a robust cumin, tomato, and dark mustard seed gravy.
- PREP TIME
- 10 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Use a small paring knife to slice 3 shallow vertical cuts along the sides of each boiled egg.
- 02
Heat 1 tablespoon of ghee in a pan over medium heat, add a pinch of turmeric and eggs, pan-frying for 3 minutes until blistered; set eggs aside.
- 03
Add remaining ghee to the pan, stirring in mustard seeds and cumin seeds until they pop.
- 04
Add sliced garlic and chopped red onion, cooking for 6 to 8 minutes until golden brown.
- 05
Pour in pureed tomatoes, chili powder, remaining turmeric, and 1 teaspoon salt, cooking for 5 minutes until ghee separates from sauce.
- 06
Add 180 ml warm water and bring gravy to a simmer.
- 07
Nestle pan-fried eggs into gravy, spooning sauce over them, and simmer gently for 5 minutes.
- 08
Garnish with chopped cilantro and serve hot with unleavened flatbreads.
A LITTLE KITCHEN KNOW-HOW
Masala Bhunao for Egg Gravy
Sauting pureed tomatoes and aromatic spices until fat separates creates a concentrated flavorful base for pan-seared proteins.
Notes from the kitchen
- Making small cuts in egg whites allows spices to penetrate into the eggs while simmering.
- Pan-frying boiled eggs creates a crispy surface texture that absorbs gravy effectively.
- Original home-cooking adaptation inspired by Pakistani; 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.
