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A quick and comforting North Indian egg curry where eggs are gently poached in a spicy, tangy tomato gravy. Perfect for a weeknight meal, this one-pot wonder is ready in 30 minutes and pairs beautifully with roti or rice.
For 4 servings
Prepare the Masala Base
Cook the Tomato Gravy
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A quick and comforting North Indian egg curry where eggs are gently poached in a spicy, tangy tomato gravy. Perfect for a weeknight meal, this one-pot wonder is ready in 30 minutes and pairs beautifully with roti or rice.
This north_indian recipe takes 30 minutes to prepare and yields 4 servings. At 238.9 calories per serving with 9.88g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Poach the Eggs
Garnish and Serve
For a richer, creamier gravy, stir in 2-3 tablespoons of heavy cream or cashew paste at the end, just before garnishing.
Make it more nutritious by adding 1/2 cup of green peas or diced bell peppers along with the tomatoes.
Increase the heat by adding more green chillies or a pinch of black pepper powder along with the garam masala.
Add 1/2 teaspoon of kasuri methi (dried fenugreek leaves), crushed between your palms, along with the garam masala for a classic Punjabi aroma.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Tomatoes are an excellent source of lycopene, a powerful antioxidant linked to reduced risk of heart disease and certain cancers. Cooking tomatoes increases the body's ability to absorb this nutrient.
Eggs are a natural source of Vitamin D, which is crucial for calcium absorption and maintaining strong, healthy bones.
The base of this curry includes onion, ginger, garlic, and turmeric, all of which possess anti-inflammatory and antimicrobial properties that help support a robust immune system.
One serving of Tamoto Mein Anda contains approximately 232 calories, making it a light yet satisfying main course.
Yes, it is a healthy and balanced dish. It provides high-quality protein from eggs, vitamins and antioxidants from tomatoes, and beneficial compounds from spices. To make it even healthier, you can reduce the amount of oil used.
Absolutely. You can substitute the fresh tomatoes with one 14.5 oz (400g) can of crushed or diced tomatoes. You may need to adjust the salt and sugar, as canned tomatoes can vary in acidity and sodium content.
If your gravy is too watery, simply remove the lid and let it simmer for an additional 3-5 minutes. This will allow the excess water to evaporate and thicken the gravy.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat. Add a splash of hot water to loosen the gravy if it has thickened too much.