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Tender eggs gently poached in a rich, spiced tomato and onion gravy. This quick and comforting North Indian curry is perfect for a weeknight dinner, best enjoyed with warm rotis or crusty bread.
For 4 servings
Prepare the Masala Base
Cook the Tomato Gravy
Simmer and Season
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Tender eggs gently poached in a rich, spiced tomato and onion gravy. This quick and comforting North Indian curry is perfect for a weeknight dinner, best enjoyed with warm rotis or crusty bread.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 319.93 calories per serving with 15.85g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or brunch.
Poach the Eggs
Garnish and Serve
For a richer, restaurant-style curry, stir in 2-3 tablespoons of heavy cream or full-fat yogurt (whisked well) into the gravy just before poaching the eggs.
Make it more wholesome by adding 1/2 cup of green peas or par-boiled diced potatoes to the gravy and simmering for a few minutes before adding the eggs.
Increase the number of green chilies or add 1/4 teaspoon of red chili flakes along with the other powdered spices for an extra kick.
Add a paste of 10 soaked and ground cashews along with the tomato puree and a pinch of saffron for a royal, Mughlai-style flavor.
Eggs are a complete protein, providing all the essential amino acids necessary for muscle repair, immune function, and maintaining healthy tissues.
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 can help strengthen the immune system.
A single serving (2 eggs with gravy) contains approximately 290-320 calories. This is an estimate and can vary based on the type of oil and specific ingredients used.
Yes, it's a nutritious dish. It's an excellent source of high-quality protein from eggs and provides vitamins and antioxidants like lycopene from tomatoes. To keep it healthy, use a moderate amount of oil.
The tomato gravy can be prepared up to 2 days in advance and stored in the refrigerator. However, for the best texture, the eggs should be poached fresh in the reheated gravy just before serving.
To prevent yolks from breaking, always crack the egg into a small, separate bowl first. Then, gently slide it from the bowl into the gravy. This gives you more control than cracking it directly over the hot pan.
This curry pairs wonderfully with Indian flatbreads like roti, chapati, naan, or paratha. It's also delicious with steamed basmati rice or crusty bread for dipping.
Absolutely. If you prefer, you can add 8 peeled, hard-boiled eggs (halved or whole) to the finished gravy and simmer for 2-3 minutes. This variation is commonly known as Anda Curry.