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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
Sauté Aromatics
Cook the Masala
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 298.51 calories per serving with 15.01g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Simmer the Curry
Garnish and Serve
Stir in 2-3 tablespoons of cashew paste or full-fat cream along with the garam masala for a richer, creamier gravy.
Add 1/2 cup of green peas or par-boiled potato cubes to the gravy along with the eggs to make it more wholesome.
Increase the number of green chillies to 3-4 or add an extra 1/2 teaspoon of red chilli powder for more heat.
Replace the eggs with pan-fried firm tofu cubes or boiled chickpeas. Add them at the simmering stage.
Eggs are an excellent source of high-quality protein, essential for muscle repair, growth, and overall body function.
Tomatoes are packed with lycopene, a powerful antioxidant that helps protect cells from damage and supports heart health.
Spices like turmeric contain curcumin, which has anti-inflammatory and antioxidant properties that can help strengthen the immune system.
One serving of Tomato Egg Curry contains approximately 280-320 calories, depending on the amount of oil used and the size of the eggs.
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.
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.
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.
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.
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.
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