Traditional Punjabi Style Egg Curry Recipe Recipe

To begin making the Punjabi Style Egg Curry steps, first bubble the eggs with enough aqua.

once they are hard boiled, remove the outer seal, cut into half and keep them aside.mildly hot cooking oil in a heavy bottomed pot.

toss in cloves, bay leaf, black cardamom, green cardamom and let it cook thoroughly for 30 seconds. After 30 seconds, toss in the minced onions and green chillies and cook thoroughly till the bulb greens turns translucent.Once it is done, toss in the ginger garlic and bulb greens paste and let it cook thoroughly for 3 to 5 moments. After 3 to 5 moments, toss in the tomato puree and all the masalas including red chilli ground mix, turmeric ground mix, coriander ground mix, garam masala ground mix and the required table salt.toss in half cup aqua and let it cook thoroughly till the reduction becomes thick.

Once it is done, toss in the hard boiled eggs, toss together with reduction and finish off it with finely minced coriander leaves.offer Punjabi Style Egg Curry along with Whole Wheat Lachha Parathas, Burani Raita and Kachumber Salad for a weekday meal.