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Egg and Paneer Curry Recipe

Egg and Paneer Curry is a popular Indian Curries
Author :
On :
Tuesday, 18 July, 2017
Category :
Non-Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Broil Recipe
Difficulty :
Servings :
Serves 4
Rated 3.5 based on 100 votes

Egg and Paneer Curry is a delicious gravy made with best picked ingredients. It is a lovely combination of healthy eggs and tasty paneer - a perfect treat to relish right away! The paneer coloured with saffron is blended with onions, tomatoes, poppy seeds and pepper corns to give a long lasting aromatic flavour.

Egg and Paneer Curry can be relished with your favorite roti or paratha garnished with chopped coriander leaves.


  • 500 g - Paneer (cream cheese)
  • 1 tbsp - chopped Coriander leaves
  • 1/4 tsp - Saffron (dissolved in 1 tsp - water)
  • salt to taste
  • oil
  • 2 - Onions (sliced)
  • 3 - Tomatoes (chopped) Grind to a paste:
  • 1 1" piece - Ginger
  • 1 tsp - Poppy Seeds
  • 1 tsp - Coriander seeds
  • 10 - peppercorns
  • 1/2 tsp - cumin seeds6 - red kashmiri chillies
  • 4 eggs
  • How to Make Egg and Paneer Curry:

    1. Divide the paneer into two portions.
    2. Mix one portion with the saffron to colour it.
    3. Make small balls of the coloured paneer and cover with the remaining paneer to make an egg shape. Then deep fry the eggs and keep aside.
    4. Heat some oil in a pan and fry the onions till dark brown.
    5. Add the ground masala paste and fry for a few minutes more before adding the tomatoes.
    6. Add 2 cups water and simmer for 15 mins.
    7. Place the eggs carefully into the mixture and continue to simmer for 5 mins more. Add salt.
    8. Remove from the fire, sprinkle with coriander leaves and serve immediately.


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