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Tomato Egg Curry Recipe | CraftMyMeals | CraftMyMeals

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Tomato Egg Curry

indianeasyeggetariangluten-freedairy-freenut-free

kosher

low-carb

high-protein

Tomato Egg Curry

Popularity

4.0

Taste Score:8/10

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.

Prep15m

Cook25m

Servings4

Serving:1 cup1 serving contains 2 eggs and curry

303 cal

Ingredients

For 4 servings

8 whole Egg
2 medium Onion (finely chopped)
4 medium Tomato (pureed)
1.5 tbsp Ginger Garlic Paste
2 whole Green Chilli (slit lengthwise)
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (adjust to taste)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1.25 tsp Salt (adjust to taste)
1.5 cup Water
2 tbsp Coriander Leaves (chopped, for garnish)

Nutrition per Serving

303

Calories

15g

Protein

15g

Carbs

Instructions

1
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.
2
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.
3
Cook the Masala

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30 min

303cal

9gprotein

About This Tomato Egg Curry Recipe

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.

This indian recipe takes 40 minutes to prepare and yields 4 servings. At 303.38 calories per serving with 15.18g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.

21g

Fat

Fiber4g

Sodium894mg

Potassium628mg

Phosphorus263mg

Know more about our calculations

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.

Pro Tips

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.

Recipe Variations

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 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 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 Alternative

Replace the eggs with pan-fried firm tofu cubes or boiled chickpeas. Add them at the simmering stage.

Health Benefits

✨

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

How many calories are in one serving of Tomato Egg Curry?

One serving of Tomato Egg Curry contains approximately 280-320 calories, depending on the amount of oil used and the size of the eggs.

Is Tomato Egg Curry healthy?

Yes, it is a relatively healthy dish. Eggs provide high-quality protein, and tomatoes are rich in antioxidants like lycopene. The spices also offer various health benefits. To make it healthier, you can reduce the amount of oil.

Can I make this curry ahead of time?

Absolutely. The curry tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator and gently reheat before serving.

What can I serve with Tomato Egg Curry?

This curry pairs wonderfully with steamed basmati rice, jeera rice, plain roti, naan, or parathas. A side of simple cucumber and onion salad also complements the meal.

How can I make the gravy thicker?

To thicken the gravy, you can simmer it for a few more minutes with the lid off. Alternatively, you can add a tablespoon of cashew paste or a teaspoon of gram flour (besan) roasted in a little oil.

My gravy tastes too tangy. How can I fix it?

If the tomatoes make the gravy too sour, you can balance the flavor by adding a pinch of sugar, a teaspoon of jaggery, or a tablespoon of cream.