Tomato Egg Curry

Tomato Egg Curry is a simple and quick curried dish made with hard boiled eggs, onions, plenty of tomatoes, spices and herbs. It goes well with plain rice, roti, dosa or with any kind of Indian flatbreads like naan, rotti, or bhakri. This Tomato egg curry is a staple in many Telugu speaking homes and is made in so many ways. This simple to make curry is minimally spiced but most of the flavors come from the tomatoes and coconut milk which is optional.

Indians love their egg curry and can’t do without having it often. This Dhaba style Egg Curry is the most popular on the highway dhabas all over India. It is also served in a lot of North Indian restaurants as Punjabi egg curry.

Tomato egg curry on the contrary tastes completely different from the Punjabi egg curry, which is heavy on the spice level and oil. This recipe is an everyday curry and uses South Indian ingredients like curry leaves for the South Indian classic flavors.

In this tomato egg curry, onions are not browned or cooked to golden. But instead sautéed only till they loose the raw flavor. This gives the curry a different chunky texture and the cooked onions are delicious.

If you do not get curry leaves where you live, simply skip them and add lots of coriander leaves towards the end. Alternately you may use an Indian bay leaf to substitute curry leaves.

More Egg Curry Recipes
Chettinad Egg Curry
Egg Masala
Egg Bhurji
Easy Egg Roast.

How to Make Tomato Egg Curry

1. Add oil to a pan and heat up. When the oil is hot, add cumin and mustard seeds. When they begin to splutter, add curry leaves and crushed or chopped garlic. Let the garlic fry for a minute.

2. Add onions and green chilies. Fry till they turn pink. You don’t need to cook them till golden but they must lose the raw flavor.

3. Add tomatoes, turmeric, salt and fry till they turn mushy. Pierce the eggs with fork to make some incisions so they absorb the flavors.

4. Add eggs, red chili powder and garam masala.

5. On a low flame, fry till the mix becomes fragrant and the tomatoes break down to a mushy texture.

6. Add very little water , just enough to partially cover the eggs.

7. Cover and cook till the curry turns thick and the onions are soft cooked.

8. Add coconut milk, off the heat. Do not cook further, thick coconut milk could curdle the gravy. Taste test and add more salt if required. Mix well and serve.

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Recipe Card

Tomato Egg Curry

Andhra style tomato egg curry is a simple dish of curried eggs in a tomato gravy. A small amount of coconut milk is also added. Serve this curry with rice or roti or any flatbreads.

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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes

Cook Time15 minutes

Total Time25 minutes

Servings4

AuthorSwasthi

Ingredients (US cup = 240ml )

• ▢ 4 boiled eggs
• ▢ 1 cup onions chopped
• ▢ 2 garlic cloves (crushed or 1 tablespoon chopped)
• ▢ 1 green chili chopped or slit
• ▢ ¾ cup tomatoes , ripe , chopped finely
• ▢ 1 teaspoon red chili powder
• ▢ ⅛ teaspoon turmeric
• ▢ ½ teaspoon Salt (adjust to taste)
• ▢ ¼ cup coconut milk (Thick milk, optional)
• ▢ 1 sprig curry leaves
• ▢ ¼ teaspoon mustard seeds
• ▢ ½ teaspoon cumin seeds
• ▢ 2 tablespoon Oil (or as needed)
• ▢ ½ to ¾ teaspoon garam masala (adjust to taste)

Instructions

How To Make Tomato Egg Curry

• ▢
  Heat a pan with oil on a medium flame. Once the oil turns hot, add cumin seeds and mustard seeds. When the spices crackle, add curry leaves and garlic. Fry for about a minute.
• ▢
  Add onions and green chilli. Fry till the onions become lightly pink. They should lose the raw flavor.
• ▢
  Add tomatoes, turmeric, salt and fry till the tomatoes turn very soft and mushy.
• ▢
  Pierce eggs with a fork and add them to the pan along with red chili powder and garam masala.
• ▢
  Fry till the mixture becomes fragrant for about 2 minutes.
• ▢
  Add water , just enough to partially cover the eggs. Mix well & bring it to a boil. Lower the heat.
• ▢
  Cook covered till the curry becomes thick and the onions are soft cooked. If it is runny evaporate the water by cooking further for a while on a high flame.
• ▢
  Add coconut milk, Switch off the stove. Do not cook further, thick coconut milk may curdle. Mix well and taste test. Add more salt if required.
• ▢
  Serve tomato egg curry with rice or roti or naan. Garnish with coriander leaves if you desire.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts

Tomato Egg Curry

Amount Per Serving

Calories 201 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 5g31%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 7g

Cholesterol 187mg62%

Sodium 409mg18%

Potassium 278mg8%

Carbohydrates 8g3%

Fiber 2g8%

Sugar 4g4%

Protein 8g16%

Vitamin A 808IU16%

Vitamin C 21mg25%

Calcium 48mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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© Swasthi’s Recipes

Tomato Egg Curry first published in January 2014. Updated and republished in July 2022.