Egg and Paneer Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Broil Recipe
Difficulty: Medium

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.

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  • 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

  • Divide the paneer into two portions.
  • Mix one portion with the saffron to colour it.
  • 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.
  • Heat some oil in a pan and fry the onions till dark brown.
  • Add the ground masala paste and fry for a few minutes more before adding the tomatoes.
  • Add 2 cups water and simmer for 15 mins.
  • Place the eggs carefully into the mixture and continue to simmer for 5 mins more. Add salt.
  • Remove from the fire, sprinkle with coriander leaves and serve immediately.