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A quick and comforting North Indian curry where whole eggs are gently poached in a savory, spiced tomato gravy. Perfect for a weeknight meal with hot rotis or rice, this protein-rich dish comes together in under 30 minutes.
For 4 servings
Sauté Aromatics
Cook the Tomato Base
Simmer the Gravy
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A quick and comforting North Indian curry where whole eggs are gently poached in a savory, spiced tomato gravy. Perfect for a weeknight meal with hot rotis or rice, this protein-rich dish comes together in under 30 minutes.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 253.85 calories per serving with 14.48g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Poach the Eggs
Garnish and Serve
Stir in 1/4 cup of coconut milk or fresh cream at the end of step 3 for a richer, milder gravy.
Temper 1/2 tsp mustard seeds and a sprig of curry leaves in the oil before adding the onions for a different flavor profile.
Add 1/2 cup of green peas along with the water to make the curry more wholesome.
Increase the number of green chilies or add 1/4 tsp of black pepper powder along with the other spices for extra heat.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Cooked tomatoes are a fantastic source of lycopene, a powerful antioxidant linked to a reduced risk of heart disease and certain cancers.
Eggs are one of the few natural food sources of Vitamin D, which is crucial for calcium absorption and maintaining strong, healthy bones.
The spices used in the curry, such as chili and cumin, contain compounds that can provide a temporary boost to your metabolism.
One serving of this Tomato Egg Drop Curry contains approximately 240-260 calories, making it a relatively light and healthy main course. The exact count can vary based on the size of the eggs and the amount of oil used.
Yes, it is a very healthy dish. It's an excellent source of high-quality protein from eggs, rich in antioxidants like lycopene from cooked tomatoes, and uses minimal oil. It's a balanced meal when paired with whole-grain roti or brown rice.
Absolutely. If you prefer, you can use hard-boiled eggs. Simply peel and halve them, then add them to the gravy during the last 2-3 minutes of simmering, just to heat them through.
Store any leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The egg yolks will likely become firm upon reheating.
The acidity of tomatoes can vary. To balance a sour gravy, you can add a pinch of sugar (about 1/4 to 1/2 teaspoon) or a tablespoon of heavy cream or coconut milk. This will mellow out the tartness.