Egg Paneer Curry

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 4 - hard boiled eggs
  • 4 - medium size onions, cut and ground into paste
  • 2 tsp - garlic and ginger paste
  • 4 - tomatoes, cut and ground to a paste
  • 1/2 cup - milk
  • 100 g - cottage cheese (paneer) shredded
  • Coriander leaves - 1/2 cup
  • 1 tsp - garam masala
  • 6 tbsp - refined oil
  • Salt to taste

How to Make Egg Paneer Curry

  • Heat oil in a large pan
  • Add the garlic and ginger paste, when light brown add the onion paste and tomato paste and cook till the oil separates
  • Add milk and keep stirring till a thick paste is formed.
  • Add two cups of water and boil for a while
  • Add salt to taste
  • Cut the eggs in half and place these in the curry just before serving
  • Garnish with garam masala and green coriander leave
  • Garnish with shredded cottage cheese (paneer)