Tomato Egg Fry
A simple, flavorful Kashmiri dish where scrambled eggs are cooked in a tangy tomato masala spiced with fennel and ginger. Known as Tamatar Thool, it's a perfect quick meal to enjoy with roti or rice.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare Ingredients
- b.In a medium bowl, crack the eggs and add 1/2 tsp of salt. Whisk well until the yolks and whites are fully combined. Set aside.
- c.Finely chop the onions and tomatoes. Slit the green chilies lengthwise.
- 2
Step 2
- a.Sauté Aromatics
- b.Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This step is crucial to remove the oil's raw pungency.
- c.Immediately reduce the heat to medium-low. Add the cumin seeds and asafoetida. Let them sizzle for about 30 seconds until fragrant.
- d.Add the finely chopped onions and sauté for 6-7 minutes, stirring occasionally, until they become soft and light golden brown.
- 3
Step 3
- a.Cook the Tomato Masala
- b.Add the chopped tomatoes and slit green chilies to the pan. Cook for 5-6 minutes, stirring frequently, until the tomatoes break down, become mushy, and you see oil separating from the sides of the masala.
- c.Add the turmeric powder, Kashmiri red chili powder, fennel powder, and dry ginger powder. Stir well and cook for another minute until the spices are aromatic.
- 4
Step 4
- a.Scramble the Eggs
- b.Reduce the heat to low. Pour the whisked egg mixture evenly over the tomato masala.
- c.Let the eggs cook undisturbed for about 45 seconds to allow the bottom to set slightly.
- d.Using a spatula, gently push the cooked eggs from the edges toward the center, creating soft curds. Continue this folding motion for 2-3 minutes until the eggs are just cooked through but still moist and soft.
- 5
Step 5
- a.Finish and Serve
- b.Turn off the heat. Sprinkle the garam masala and the remaining 1/2 tsp of salt over the eggs. Gently mix everything together.
- c.Garnish with freshly chopped coriander leaves.
- d.Serve immediately with hot rotis, parathas, or steamed rice.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe, juicy tomatoes for the best flavor and gravy consistency.
- 2Heating mustard oil until it smokes and then cooling it slightly is essential to remove its pungent taste.
- 3For softer egg curds, cook on low heat and avoid stirring constantly. Let them set slightly before folding.
- 4The combination of fennel and dry ginger powder is key to the authentic Kashmiri flavor; try not to skip them.
Adapt it for your goals.
Add Vegetables
Add 1/2 cup of green peas or diced bell peppers along with the onions for extra texture and nutrition.
Creamy VersionCreamy Version
Stir in 2 tablespoons of fresh cream or full-fat yogurt at the end (after turning off the heat) for a richer, creamier finish.
Spicier KickSpicier Kick
Increase the number of green chilies or add a pinch of black pepper powder along with the garam masala for extra heat.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in Antioxidants
Tomatoes are packed with lycopene, a powerful antioxidant that helps protect cells from damage and supports heart health.
Aids Digestion
The spices used, such as fennel and ginger powder, are traditionally known to aid digestion and improve gut health.
Frequently asked questions
Yes, it's a healthy dish rich in protein from eggs and vitamins and antioxidants like lycopene from tomatoes. Using mustard oil provides healthy fats. To make it even healthier, you can control the amount of oil used.