Tomato Egg Curry
A comforting and simple curry where hard-boiled eggs are simmered in a rich, tangy onion-tomato gravy. This quick and flavorful dish is a staple in many Indian homes, perfect with rice or roti.
For 4 servings
Prepare the Eggs
- Place 8 eggs in a saucepan and cover with cold water by at least 1 inch.
- Bring the water to a rolling boil over high heat. Once boiling, cover the pan, turn off the heat, and let it stand for 10-12 minutes.
- Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water to stop the cooking process.
- Once cool enough to handle, peel the eggs and make 2-3 shallow slits on each one with a knife. Set aside.
Sauté Aromatics
- Heat oil in a wide pan or kadai over medium heat.
- Add the cumin seeds and allow them to splutter for about 30 seconds.
- Add the finely chopped onions and sauté for 6-8 minutes, until they turn soft and golden brown.
- Add the ginger-garlic paste and slit green chillies. Sauté for another minute until the raw aroma disappears.
Cook the Masala
- Reduce the heat to low. Add the turmeric powder, red chilli powder, and coriander powder. Stir for 30 seconds until fragrant.
- Pour in the tomato puree and add the salt. Mix everything well.
- Cook the masala over medium heat, stirring occasionally, for 8-10 minutes until it thickens and you see oil separating from the sides of the pan.
Simmer the Curry
- Add 1.5 cups of water to the cooked masala and stir to combine. Bring the gravy to a boil.
- Gently slide the hard-boiled eggs into the gravy.
- Reduce the heat to low, cover the pan, and let the curry simmer for 5-7 minutes. This allows the eggs to absorb the flavors.
Garnish and Serve
- Turn off the heat and stir in the garam masala powder.
- Garnish with freshly chopped coriander leaves.
- Let the curry rest for 5 minutes before serving. Serve hot with steamed rice, roti, or naan.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Making slits on the boiled eggs is crucial for them to absorb the gravy's flavor.
- 2For extra flavor, lightly pan-fry the slit eggs in 1 teaspoon of oil with a pinch of turmeric and chili powder until pale golden before adding them to the gravy.
- 3Be patient while cooking the onion-tomato masala. Letting the oil separate is the key to a rich and flavorful curry.
- 4Use ripe, red tomatoes for a naturally sweet and tangy flavor, which balances the spices perfectly.
- 5For a slightly creamy texture, you can add 2 tablespoons of cashew paste or heavy cream at the end of cooking.
Adapt it for your goals.
Creamier Curry
Stir in 2-3 tablespoons of cashew paste or full-fat cream along with the garam masala for a richer, creamier gravy.
With VegetablesWith Vegetables
Add 1/2 cup of green peas or par-boiled potato cubes to the gravy along with the eggs to make it more wholesome.
Spicier VersionSpicier Version
Increase the number of green chillies to 3-4 or add an extra 1/2 teaspoon of red chilli powder for more heat.
Vegan AlternativeVegan Alternative
Replace the eggs with pan-fried firm tofu cubes or boiled chickpeas. Add them at the simmering stage.
Why this is on our healthy list.
Rich in Protein
Eggs are an excellent source of high-quality protein, essential for muscle repair, growth, and overall body function.
Source of Antioxidants
Tomatoes are packed with lycopene, a powerful antioxidant that helps protect cells from damage and supports heart health.
Boosts Immunity
Spices like turmeric contain curcumin, which has anti-inflammatory and antioxidant properties that can help strengthen the immune system.
Frequently asked questions
One serving of Tomato Egg Curry contains approximately 280-320 calories, depending on the amount of oil used and the size of the eggs.