### TranslatedIngredients: Sunflower Oil - as required,4 Cloves (Laung),1 Bay leaf (tej patta),1 Black cardamom (Badi Elaichi),2 Cardamom (Elaichi) Pods/Seeds,1 tablespoon Ginger Garlic Paste,1 Onion - finely chopped,1 Green Chilli - finely chopped,1 Onion - paste,2 Tomatoes - paste,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1/4 teaspoon Garam masala powder,Water - as required,4 Whole Eggs - boiled,4 sprig Coriander (Dhania) Leaves - finely chopped ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 2 ### Cuisine: Punjabi ### Course: Lunch ### Diet: Eggetarian ### TranslatedInstructions: To begin making the Punjabi Style Egg Curry recipe, first boil the eggs with enough water. once they are hard boiled, remove the outer cover, cut into half and keep them aside.Heat oil in a heavy bottomed pan. Add cloves, bay leaf, black cardamom, green cardamom and let it cook for 30 seconds. After 30 seconds, add the chopped onions and green chillies and cook till the onion turns translucent.Once it is done, add the ginger garlic and onion paste and let it cook for 3 to 5 minutes. After 3 to 5 minutes, add the tomato puree and all the masalas including red chilli powder, turmeric powder, coriander powder, garam masala powder and the required salt.Add half cup water and let it cook till the gravy becomes thick. Once it is done, add the hard boiled eggs, mix with gravy and garnish it with finely chopped coriander leaves.Serve Punjabi Style Egg Curry along with Whole Wheat Lachha Parathas, Burani Raita and Kachumber Salad for a weekday meal.
