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Hard-boiled eggs simmered in a rich, savory gravy made from tomatoes, onions, and aromatic Indian spices. A perfect, protein-packed curry for a weeknight dinner, best served with rice or roti.
For 4 servings
Prepare the Eggs
Optional: Pan-Fry the Eggs
Prepare the Curry Base (Masala)
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Hard-boiled eggs simmered in a rich, savory gravy made from tomatoes, onions, and aromatic Indian spices. A perfect, protein-packed curry for a weeknight dinner, best served with rice or roti.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 301.52 calories per serving with 15.16g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Masala
Simmer and Finish the Curry
For a richer, creamier gravy, add 2 tablespoons of cashew paste or 3 tablespoons of heavy cream along with the water.
Cook the curry in mustard oil for a more pungent, authentic flavor. You can also add whole spices like a bay leaf and a small cinnamon stick along with the cumin seeds.
Increase the number of green chilies or add a pinch of black pepper powder along with the garam masala for extra heat.
Add 1-2 boiled and cubed potatoes along with the eggs to make the curry more substantial.
Eggs are a complete protein, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Tomatoes are packed with lycopene, a powerful antioxidant that helps protect cells from damage. Onions, garlic, and turmeric also contribute beneficial compounds that fight oxidative stress.
The combination of garlic, ginger, and turmeric offers anti-inflammatory and antimicrobial properties that can help strengthen the immune system and fight off infections.
A single serving of this Tomato Onion Egg Curry (about 2 eggs with gravy) contains approximately 300-350 calories, depending on the amount of oil used. It's a balanced meal when served with rice or roti.
Yes, it is a healthy dish. Eggs are an excellent source of high-quality protein and essential nutrients. The gravy is made from wholesome ingredients like tomatoes, onions, and garlic, which are rich in vitamins and antioxidants.
Absolutely! This curry tastes even better the next day as the flavors deepen. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.
To thicken the gravy, you can simmer it uncovered for a few more minutes to reduce the liquid. Alternatively, you can add a paste of 1 tablespoon of cashew nuts blended with a little water, or stir in a slurry of 1 teaspoon of gram flour (besan) roasted in a little ghee.
Yes, you can substitute fresh tomatoes with about 1.5 cups (or a 400g can) of crushed or pureed canned tomatoes. You may need to adjust the salt and cooking time slightly.
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 or cashew paste.