Hard-boiled eggs fried golden then simmered in a thick, spiced onion-tomato gravy — the egg curry that is served at the simple village dhabas of rural Punjab near the Gurdaspur-Pathankot border. Straightforward, filling and made from pantry staples.
Ingredients
8 eggs — hard boiled and peeled
1 tsp turmeric + salt for rubbing on the eggs
3 tbsp oil
2 onions — finely chopped
1 tbsp ginger paste, 1 tbsp garlic paste
3 tomatoes — finely chopped
1.5 tsp red chilli powder, 1 tsp coriander powder
1/2 tsp turmeric, 1 tsp garam masala
salt, 1 cup water
coriander leaves
Method
Score and rub the boiled eggs: Make 4 to 5 shallow cuts on each peeled boiled egg using a sharp knife. Rub with 1/4 tsp turmeric and a pinch of salt — the cuts allow the curry flavour to penetrate.
Fry the eggs: Heat 2 tbsp oil in a pan on medium. Fry the eggs turning gently for 2 to 3 minutes until golden on all sides. Remove and keep aside. The golden crust provides texture contrast with the soft gravy.
Make the gravy: In the remaining oil add onions. Cook 10 minutes until golden.
Add ginger and garlic: Cook 2 minutes.
Add tomatoes: Cook 6 to 8 minutes until very soft and oil separates.
Add spice powders: Turn low. Add red chilli powder, coriander powder and turmeric. Stir 2 minutes.
Add water and salt: Add 1 cup water and salt. Bring to a simmer.
Add the fried eggs: Add the golden fried eggs. Spoon the gravy over each egg.
Simmer: Cook on medium-low heat for 8 minutes so the eggs absorb the gravy through the cuts.
Finish: Add garam masala. Scatter coriander. Serve with paratha or steamed rice.
Note: Egg curry at rural dhabas in Punjab is a practical, economical dish — eggs are cheaper than mutton and the preparation is straightforward. The Gurdaspur-Pathankot area in the far north of Punjab, near the border with Himachal Pradesh, has dozens of simple roadside dhabas serving this preparation as their primary non-vegetarian offering. The frying of the boiled eggs before adding to the curry is the technique that elevates a simple preparation.