Punjabi Egg Curry

Step 1

Heat ghee/oil in a pan over medium heat and add onion, bay leaf, and Serrano pepper/green chili.

Step 2

When the onion browns, add ginger and garlic. Stir-fry for a minute.

Step 3

Add the spices all at the same time, stir, then add the tomatoes and simmer for 5-6 minutes.

Step 4

Add ½ cup water, cover the pan and cook until the tomatoes break down (5-10 minutes).

Step 5

Add the eggs and mix well. You can always sprinkle a little paprika on top of the eggs to add more color to them if needed.