Dinner Lunch

Tomato Egg Curry

Name: Tomato Egg Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3
Ingredients: 6 eggs; 4 tbsp oil; 1 cinnamon; 4 cardamom; 4 cloves; 1 tsp cumin seeds; 3 onions; 4 green chili; 1 tsp pepper powder; 1 tsp ginger garlic paste; 3 tomato; 1 tomato; 1/2 tsp turmeric powder; 2 tsp kashmiri chilli powder; 2 tsp coriander powder; 1 tsp salt; 1 handfull of curry leaves; 1 tsp garam masala; 4.5 cups water; 1 handfull of coriander leaves

Hema Subramanian February 17, 2025

Servings: 3 Total Time: 35 mins Difficulty: Beginner

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There’s something special about tomato egg curry that takes me straight back to my childhood.
It was one of those dishes my mom would make on a busy weeknight when she wanted something quick yet satisfying.
The rich, spiced tomato gravy soaking into soft chapathis, with those boiled eggs absorbing all the flavors—it’s pure comfort! And now, every time I make it, the aroma of the whole spices sizzling in hot oil instantly brings back that warm, homely feeling.
So, if you’re looking for an easy, delicious egg masala curry, this one is for you! Let’s get started.

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Healthy

Tomato Egg Curry

Author: Hema Subramanian Cooking Method: boiling, Sauteing Cuisine: Indian Courses: Dinner, Lunch Recipe Keys: High Protein Kids Non Vegetarian

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Servings: 3 Calories: 280

Best Season: Suitable throughout the year

Dietary:

N non vegetarian

Ingredients

6 eggs (boiled)
4 tbsp oil
1 cinnamon
4 cardamom
4 cloves
1 tsp cumin seeds
3 onions (finely chopped)
4 green chili (slit)
1 tsp pepper powder
1 tsp ginger garlic paste
3 tomato (chopped)
1 tomato (for purée)
¹⁄₂ tsp turmeric powder
2 tsp kashmiri chilli powder
2 tsp coriander powder
1 tsp salt
1 handfull of curry leaves
1 tsp garam masala
4.5 cups water
1 handfull of coriander leaves

Instructions

Prep Work

Preparing the Eggs for the Curry

Boil & Peel Eggs – Boil the eggs, peel them, and make small slits so they absorb the masala.
Chopping the Key Ingredients

Chop Ingredients – Finely chop onions, slit green chilies, and chop tomatoes.
Smooth Tomato Purée for a Rich Base

Make Tomato Purée – Blend one tomato into a smooth purée.

Method:

Tempering Spices for Aroma

Heat oil in a pan. Add whole spices—cinnamon, cardamom, cloves, and cumin seeds. Let them crackle and release their aroma.
Softening the Onions & Chilies

Add the chopped onions and green chilies. Sauté until onions turn golden brown.
Enhancing the Flavor with Spices

Mix in pepper powder and ginger-garlic paste. Stir well until the raw smell goes away.
Rich Tomato Base for the Curry

Pour in the tomato purée and cook until the oil starts separating.
Bringing in the Perfect Blend of Spices

Now, add the chopped tomatoes and let them turn soft and mushy.
Bringing in the Perfect Blend of Spices

Time for spices! Sprinkle turmeric, Kashmiri chili powder, coriander powder, and salt. Toss in some fresh curry leaves for extra flavor.
Adjusting the Curry’s Consistency

Pour a little water, cover, and let it simmer for about 5 minutes. add some garam masala and check salt and other seasoning.Adjust consistency if needed.
Coating the Eggs in Masala

Gently drop in the boiled eggs and coat them well in the masala. Let them soak in all the flavors for another 5 minutes on low heat.
Garnishing for the Perfect Finish

Finally, sprinkle freshly chopped coriander leaves.

Equipment

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Nutrition Facts

Servings 3

Amount Per Serving
Calories 280kcal

% Daily Value *
Total Fat 20g31%
Saturated Fat 3g15%
Cholesterol 200mg67%
Sodium 700mg30%
Total Carbohydrate 12g4%
Dietary Fiber 3g12%
Sugars 4g
Protein 14g29%

Calcium 80 mg
Iron 3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Tomato Egg Curry, egg recipe , egg masala curry

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Frequently Asked Questions

Expand All:

Why should I make slits in the boiled eggs?

Making small slits allows the eggs to absorb the masala flavors better, making them more flavorful instead of just coated on the outside.

Can I skip making tomato purée and just use chopped tomatoes?

You can, but using purée gives a smoother, richer gravy while chopped tomatoes add texture. A mix of both balances the curry well.

How can I make peeling boiled eggs easier?

After boiling, transfer the eggs to ice-cold water for a few minutes. This helps loosen the shell and makes peeling effortless.

How spicy is this curry? Can I adjust it?

The spice level depends on the green chilies and Kashmiri chili powder. Reduce or remove chilies for a milder version, or add more if you love heat!

Why should I sauté the whole spices first?

This step releases their essential oils, enhancing the aroma and depth of flavor in the curry. Skipping it can make the dish taste flat.

How do I know when the onions are properly sautéed?

They should turn golden brown and soft. If they still have a raw taste or smell, cook them a bit longer to avoid an overpowering onion flavor.

My tomato purée is too tangy. What can I do?

Adding a pinch of sugar can balance out the tanginess. Cooking the purée properly until the oil separates also reduces the raw taste.

Why do we add water before covering and cooking?

Water helps create a smooth consistency and prevents the masala from sticking or burning while simmering.

How do I thicken or thin the curry?

To thicken, cook uncovered for a few more minutes until excess water evaporates. To thin it, add a little more warm water and mix well.

What can I serve this curry with?

It pairs best with chapathi, but you can also enjoy it with rice, dosa, or even bread!

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Tomato Egg Curry