Egg Curry in Tomato Onion Gravy

Here is a recipe for a delicious egg curry in a tangy tomato onion gravy. A wonderful protein packed dish that’s perfect served over white rice.

The back story

I had this delicious egg curry at friend Anjali’s when we met for a springtime lunch she hosted a few weeks ago. The egg curry was so good folks that I am excited to share the recipe with you here!

Egg curry is a classic North Indian dish typically made with boiled eggs that are added to a spiced gravy. Anjali’s egg curry is made with humble ingredients like roma tomatoes and onions that are enhanced with cumin seeds, turmeric and green chilies.

The tomatoes release their juices while the onions, green chilies and spices add the right touch of aroma and flavor, creating a wonderful gravy as the base for boiled eggs.

Served over white rice and a side of stir- fried veggies, this egg curry makes for a fabulous dinner.

How to have egg curry

There is a method to having egg curry 😋 as Anjali instructed me when she served it. She explained that to get the most flavor in every bite, make sure to take a slice of egg and the gravy together 😃! Here is a recipe for a delicious egg curry courtesy of friend Anjali.

Egg Curry
Recipe courtesy of Anjali Dhawan

Ingredients:

10 boiled eggs
2 cups chopped roma tomatoes
1 mild green chili finely cut
1 medium yellow onion finely chopped
1 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp chili powder
Oil
Fresh chopped cilantro for garnish
Juice of 1/2 lemon
Salt

Directions:

Warm 2 tbsp oil in a pan. Add the cumin seeds and shallow fry for a few seconds until they turn brown. Next add the onions and green chili and shallow fry until onions are tender and slightly caramelized. Add the tomatoes and cook until they make tender and release their juices – about 3 minutes.

Then add the turmeric, chili powder, and 1 1/2 tsp salt. Continue to cook the tomatoes for another minute or two. Add 2 cups water and continue to simmer until you get the desired gravy you want.

While the tomato gravy is simmering. Shallow fry the boiled eggs. Peel the eggs and make shallow slits on the eggs (not too deep, you don’t want to break apart the eggs). In a pan warm 2 tsp oil. Add a pinch of turmeric and then shallow fry the eggs.

By the time the eggs are ready, the sauce should be ready. Add the eggs to the tomato gravy and gently stir in. Continue to cook together for another minute or two. Turn the stove off. Garnish with fresh cilantro and squeeze of fresh lemon juice. Egg curry is ready!