Punjabi Egg Curry | Egg Masala punjabi style
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  • 1 inch piece
  • 1/2 inch pieces
  • 3. In a kadhai heat oil add bay leaf, cumin seeds and allow to splutter.
  • 6. Now add salt, tomato paste if using and cook until gravy starts to leave oil around
  • 7. Add amchur powder and kasoori methi and let it simmer for
  • 8. now add boiled eggs and stir gently,Add
  • 2 cups water and bring it to good boil, cook in medium flame for 5 minutes
  • 9 Add garam masala mix, adjust salt if required simmer for
  • 2 minutes and off flame



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