Punjabi Mamas Egg Curry

The perfect #MeatFreeMonday hug in a bowl with this delicious flavour packed, simple to make egg curry. 

The gravy is made up of an onion and tomato base to which ginger, garlic and all the warm spices are added; turmeric, chilli powder, garam masala, coriander powder (my herbs are always from @ramanspiceuk) and ground fennel.  Diced potatoes are tipped into the gravy along with water and milk to simmer until the potatoes are tender.  All finished off with chopped hard boiled eggs, fresh coriander and thinly sliced green chillis. This recipe has become a staple meal in our home, especially in the winter months and is one that my kids absolutely relish and request so often!

This recipe originates from Punjabi Mamas Mother-in-law and Punjabi Pops (hubby’s Dad), who taught her how to make it.  Punjabi Pops grew up in a village in Northern Indian Punjab, close to Ludhiana, where he fondly remembers his mother (Bebeji) making egg curry as one of their staple meals.  He always talks about how when he had egg curry as a child. The eggs came fresh from the hens and the milk fresh from the cows. I have used the next best thing, beautiful Burford brown @clarencecourt eggs.

I hope you love this one as much as we do. It is one that your whole family will enjoy!

Punjabi Mamas Egg Curry

Serves: 6 Prep Time: 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• INGREDIENTS
• Cooking oil
• 1.5 tsp Cumin seeds
• 2 Onions chopped small
• 120ml - 250ml Water
• 1 tbsp Ginger minced
• 1 tbsp Garlic crushed
• 3 tsp Salt
• 1 tsp Turmeric
• 1 tsp Chilli powder
• 1.5 tsp Garam masala
• 1 tsp Coriander powder
• 1 tsp Ground fennel
• 1.5 tsp Sugar
• 350g Passata / puréed tomatoes
• 1 Large potato diced into 1cm
• 400ml Water
• 500ml Whole milk
• 10 Large eggs, chopped into 1cm pieces
• Small handful chopped coriander with stems
• 2-3 Green chillis, thinly sliced (optional)

Instructions

1. In a large pan on medium-high heat with a glug of oil, add the cumin seeds, sauté for a few seconds until sizzling but be careful they don’t burn. 
2. Add the onions and sauté. After 7-8 minutes, add 120ml of water and continue to cook the onions until starting to lightly brown.  If the onions are sticking, add more water to the pan.
3. Add the ginger and garlic, sauté for a further couple of minutes
4. Add spices; salt, turmeric, chilli powder, garam masala, coriander powder and ground fennel, add 2 tbsp water and mix well, so the spices don’t burn, continue to cook for a few minutes
5. Tip in the sugar and passata and combine well. Add another 4 tbsp water to keep the mixture loose and cook for 3-4 minutes
6. Tip in the diced potatoes, stir everything well and cook for a few more minutes
7. Pour in 400ml of water, go and bring to the boil, then lower the heat, cover and cook until the potatoes are soft and tender, about 20-30 minutes
8. Then add in the milk and increase the heat to medium-high, bring to a boil for 2-3 minutes. You should have a gravy consistency
9. Add in the chopped eggs, the chopped coriander and thinly sliced green chillis, combine well and serve to pipe hot with your choice of roti, naan or rice
10. Enjoy!

Did You Make This Recipe?

Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.