### TranslatedIngredients: Oil - As per use, 4 long, 1 bay leaf, 1 big cardamom, 2 cardamom, 1 tbsp ginger garlic paste, 1 onion - finely chopped, 1 green chili - finely chopped, 1 onion - paste, 2 tomatoes - Paste, 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, 1/4 tsp garam masala powder, water - used cilantro, 4 eggs - boiled, 4 sprig green coriander - finely chopped Take ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 2 ### Cuisine: Punjabi ### Course: Lunch ### Diet: Eggetarian ### TranslatedInstructions: To make Punjabi style egg curry recipe, first heat water in a saucepan. Add eggs to it and cook for 15 minutes. Turn off the gas when cracks begin to appear on the outer skin. Allow to cool and then take out the skin. After peeling, cut it in half and keep it aside. Now heat oil in a pan. Add long, bay leaves, cardamom and cook for 30 seconds. Now add onions, green chilies and cook till the onions become soft. After the onion becomes soft, add ginger garlic paste to it and cook it for 3 to 5 minutes. After 3 to 5 minutes, add tomato puree, red chilli powder, turmeric powder, coriander powder, garam masala powder, salt and mix well. Add 1/2 cup water and cook until thickened. After the gravy is thick, add eggs and garnish with green coriander. Serve Punjabi Style Egg Curry Recipe along with Lachha Paratha and Pudina Onion Kachumbar Salad for dinner.