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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

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Punjabi Spiced Egg Curry

Punjabi Anda Curry

(57 reviews)
"

This is a dish that takes me back to my childhood Sunday lunches—comforting, satisfying, and full of flavor. The trick is to get the balance of spices just right.

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Punjabi Spiced Egg Curry
Prep time:20 mins
Cook time:30 mins
Total time:50 mins

Protein

16g

Carbs

15g

Fat

22g

Calories

320 kcal

Servings:
4
Gluten FreeVegetarian

Ingredients

eggs6
(hard-boiled and peeled)
yellow onions2 large
(finely chopped)
tomatoes3 medium
(pureed)
plain yogurt0.50 cup
(whisked)
ginger-garlic paste1.50 tbsp
green chilies2
(slit)
mustard oil3 tbsp
saltto taste
fresh cilantro0.25 cup
(chopped, for garnish)

Spices

cumin seeds1 tsp
bay leaf1
turmeric powder0.50 tsp
red chili powder1 tsp
coriander powder1 tsp
garam masala1 tsp

Directions

Prepare the Eggs

  1. Gently prick the boiled eggs with a fork to allow the flavors to seep in.
  2. Heat 1 tablespoon of mustard oil in a pan on medium heat.
  3. Add eggs to the pan and fry until they get a light golden crust all around. Remove and set aside.
Chef's tip: Frying the eggs gives them a lovely texture and helps them absorb the curry flavors better.

Make the Gravy

  1. In the same pan, add the remaining mustard oil.
  2. Add cumin seeds and bay leaf; let them sizzle for a few seconds.
  3. Add chopped onions and sauté until they turn golden brown, about 8-10 minutes.
  4. Stir in the ginger-garlic paste and green chilies; cook for another 2 minutes until the raw smell disappears.
  5. Add turmeric, red chili powder, and coriander powder. Stir to combine.
  6. Pour in the tomato puree and cook until the oil separates from the masala, about 5-7 minutes.
  7. Lower the heat and stir in the whisked yogurt, mixing well to avoid curdling.
Chef's tip: Patience is key here; letting the oil separate from the masala ensures depth of flavor.

Finish the Curry

  1. Add the fried eggs into the gravy and gently coat them with the sauce.
  2. Pour in 1 cup of water (adjust for consistency) and salt to taste. Bring to a simmer.
  3. Cook covered for 8-10 minutes, allowing the eggs to soak up the flavors.
  4. Sprinkle garam masala over the top and give it a gentle stir.
  5. Garnish with chopped cilantro and serve hot with roti or rice.
Chef's tip: Letting the curry rest for a few minutes before serving allows the flavors to meld beautifully.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.