Punjabi Style Egg Curry

Step 1: To begin making the Punjabi Style Egg Curry recipe, first boil the eggs with enough water

Step 2: once they are hard boiled, remove the outer cover, cut into half and keep them aside

Step 3: Heat oil in a heavy bottomed pan

Step 4: Add cloves, bay leaf, black cardamom, green cardamom and let it cook for 30 seconds

Step 5: After 30 seconds, add the chopped onions and green chillies and cook till the onion turns translucent

Step 6: Once it is done, add the ginger garlic and onion paste and let it cook for 3 to 5 minutes

Step 7: 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

Step 8: Add half cup water and let it cook till the gravy becomes thick

Step 9: Once it is done, add the hard boiled eggs, mix with gravy and garnish it with finely chopped coriander leaves

Step 10: Serve Punjabi Style Egg Curry along with Whole Wheat Lachha Parathas, Burani Raita and Kachumber Salad for a weekday meal