Amritsari Egg Curry
IndianIndian RecipesGolden eggsMedium
Amritsari egg curry — a robust Punjabi curry with a thick onion-tomato masala and a touch of cream.
Prep time15 min
Cook time25 min
Total time40 min
Servings4
Ingredients
- 4 boiled eggs
- 1 large onion chopped
- 2 tomatoes pureed
- 1 tbsp ginger-garlic paste
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1/2 tsp garam masala
- 1 tbsp cream
- 2 tbsp ghee or oil
- salt to taste
- fresh coriander to garnish
Method
- Heat ghee, fry onion until deep golden.
- Add ginger-garlic paste, cook 1 minute.
- Add tomato puree and spice powders; cook until oil separates.
- Add 1 cup water and simmer 5 minutes.
- Add boiled eggs and simmer 5 minutes.
- Stir in cream and garam masala; serve with roti or rice.
Nutrition — estimated per serving
Calories (estimate)305 kcal
Protein (estimate)15 g
Fat (estimate)23 g
Carbs (estimate)9 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook the masala until oil separates and simmer eggs in the gravy; reheat leftovers until steaming hot. Allergens: contains egg and milk (cream). Pakistani alternative: use Desi eggs and desi ghee; serve with tandoori roti.