Editorial sample recipeIndian PunjabibeginnerHalalGluten-FreeDairy-FreeVegetarian

Amritsari Masala Egg Curry

Name: Amritsari Masala Egg Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian Punjabi
Ingredients: 6 units hard-boiled eggs, peeled; 3 tbsp mustard oil; 1 tsp cumin seeds; 1.5 cups yellow onions, finely diced; 1 tbsp ginger-garlic paste; 1 cup pureed tomatoes; 1 tsp kashmiri chili powder; 1 tsp garam masala

Golden pan-seared hard-boiled eggs cooked in a robust, slow-browned onion and tomato gravy flavored with whole spices.

Prep: 15 min
Cook: 25 min
Total: 40 min

AI-generated illustration of Amritsari Masala Egg Curry

AI illustration

Technique to learn

Egg Blistering

Quickly pan-searing boiled eggs in hot oil to build blistered texture that traps gravy.

Instructions

Step 1: Prick hard-boiled eggs with a fork or make 3 light vertical slits along each egg.
Step 2: Heat 1 tablespoon mustard oil in a skillet, sear eggs for 3 minutes until golden and blistered, then set aside.

Step 3: Add remaining mustard oil to skillet and toast cumin seeds for 30 seconds until sizzling.

Step 4: Add diced onions and sauté over medium heat for 10 minutes until deeply browned.

Step 5: Stir in ginger-garlic paste, pureed tomatoes, Kashmiri chili powder, and 0.5 cup water; cook for 6 minutes until oil bubbles on top.

Step 6: Lower seared eggs into sauce, sprinkle garam masala, cover, and simmer for 4 minutes to blend flavors.

Cooking tips

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.

Sign in to save this recipe, plan it, and log it when you cook it.

Sign in