Egg Curry with Tomatoes and Onions

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 6 - eggs
  • 2 - onions chopped
  • 2 - tomatoes chopped
  • 2 tsp - chilli powder
  • 1 tsp - coriander powder
  • A few coriander leaves chopped
  • 1 tsp - ginger paste
  • 1 tsp - garlic paste
  • 1 tsp - spice powder/garam masala powder
  • Salt, to taste
  • 2 tsp - oil.

How to Make Egg Curry with Tomatoes and Onions

  • Boil the eggs and shell them.
  • In a pan heat the oil and saute the onions till brown.
  • Add the ginger and garlic paste and saute for a few minutes.
  • Add the chopped tomatoes, chilli powder, coriander powder, spice powder/garam masala powder, salt and continue frying till the oil separates from the masala and the tomatoes are reduced to pulp.
  • Add about half cup of water and bring to a boil.
  • When the gravy is thick add the halved hard-boiled eggs and simmer for a few minutes.
  • Garnish with chopped coriander leaves.
  • Serve with rice or bread.