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A comforting, home-style curry featuring hard-boiled eggs simmered in a tangy and mildly spiced tomato gravy. It's a quick and satisfying dish, perfect for a weeknight meal with steamed rice or fresh rotis.
For 4 servings
Boil and Prepare the Eggs
Pan-Fry the Eggs (Optional but Recommended)
Prepare the Curry Base (Masala)
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A comforting, home-style curry featuring hard-boiled eggs simmered in a tangy and mildly spiced tomato gravy. It's a quick and satisfying dish, perfect for a weeknight meal with steamed rice or fresh rotis.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 286.82 calories per serving with 14.55g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Spices and Tomatoes
Simmer the Curry
Garnish and Serve
For a richer, creamier gravy, stir in 2-3 tablespoons of heavy cream or cashew paste towards the end of the cooking process.
Replace the eggs with pan-fried firm tofu, boiled potatoes, or chickpeas. Add them at the same stage as you would the eggs.
Incorporate vegetables like green peas or bell peppers. Add the peas along with the water and the bell peppers after the tomatoes have cooked down.
Add 1/2 tsp of mustard seeds and a sprig of curry leaves to the tempering along with the cumin seeds for a different flavor profile.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and maintaining overall body functions.
Tomatoes are packed with lycopene, a powerful antioxidant that helps protect cells from damage, supports heart health, and may reduce the risk of certain chronic diseases.
The blend of Indian spices like turmeric, ginger, and garlic contains anti-inflammatory and antimicrobial properties that help strengthen the immune system and fight off infections.
Yes, it is a relatively healthy and balanced dish. It provides high-quality protein from eggs, vitamins and antioxidants like lycopene from tomatoes, and beneficial compounds from spices. To make it healthier, use minimal oil.
A single serving of this Egg Tomato Curry contains approximately 330-380 calories, excluding any accompaniments like rice or bread. This is an estimate and can vary based on the exact ingredients and oil used.
Absolutely. You can easily make a vegan version by substituting the eggs with pan-fried firm tofu, boiled chickpeas, or potatoes. Follow the same recipe for the gravy.
This curry pairs wonderfully with steamed basmati rice, jeera rice, plain rotis, chapatis, naan, or parathas. A side of simple cucumber and onion salad also complements the meal.
To make the gravy thicker, simmer it uncovered for a few extra minutes to allow more water to evaporate. For a thinner gravy, simply add a little more hot water until you reach your desired consistency.
Yes, you can use a 14.5 oz (400g) can of crushed or pureed tomatoes as a convenient substitute for fresh tomatoes. The cooking time for the masala might be slightly shorter.