Egg curry is an easy Indian dish and fulfilling too. This Punjabi version of the recipe is my favourite as its flavourful and so tasty. Indian spices give eggs a unique taste and its best enjoyed with a buttery parantha, rice or naan. Subscribe: http://www.youtube.com/user/eateastindianOur facebook page: http://www.facebook.com/EatEastIndianFollow us on twitter: https://twitter.com/EatEastIndianPinterest: http://pinterest.com/eateastindian/Our Blog: http://eateastindian.com/Instagram: http://instagram.com/eateastindianIngredients1 black cardamom1 stick of cinnamon2-3 bay leaves/ Tej patta1 small roughly chopped red onion1 tbsp ginger- garlic paste/or chopped ginger and garlic1 tsp cumin seeds1 tsp crushed coriander seeds ( or powder)1/2 tsp garam masala1 tbsp dried fenugreek leaves- Kasoori MethiFresh Cilantro leaves for garnish2 tomatoesSalt per taste1 tsp red chilli powder1 tsp Turmeric2-3 tbsp oil3-4 boiled eggsMethod:- Heat oil in a pan and fry boiled eggs until golden brown.- In another pan, heat oil and fry coriander, cumin , cardamom, cinnamon and bay leaves for 30 secs.Add ginger and garlic. -- Add onions and mix well. - Add salt, turmeric and chilli powder. Cook for 2-3 mins. - Add tomatoes. Mix well. Cover and cook for 3-4 mins.- Add water and bring sauce to boil.- Add garam masala. Add eggs. - Add dried fenugreek leaves and cilantro. Mix well. - Serve with Roti or rice.