Punjabi Egg Curry is a rich and creamy dish from the Punjabi cuisine. This curry is made with boiled eggs cooked in a tomato and cashew-based gravy. The eggs are first boiled and then added to a flavorful curry made with onions, tomatoes, ginger, garlic, and a blend of Punjabi spices. The addition of cashew paste gives this curry a creamy and luxurious texture. It is best enjoyed with naan or rice.
