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Tomato egg gravy Recipe

Tomato egg gravy is a popular Indian Curries
Author :
On :
Thursday, 16 June, 2016
Category :
Non-Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 6
Rated 5 based on 100 votes


  • 5 large Tomatoes
  • 4-6 boiled, eggs
  • 2 Cinnamon sticks
  • 1/2 tsp - shahjeera
  • 1 finely chopped, Onion
  • 2 tsp - gram flour
  • 1 tsp - black pepper powder
  • 1-2 tsp - red chilly powder
  • Salt
  • Curry leaves for seasoning
  • 1 tsp - Ginger Garlic paste
  • Coriander leaves for garnishing
  • How to Make Tomato egg gravy:

    1. In a pressure cooker, put the tomatoes and water and cook until done.
    2. Allow the tomatoes to cool down and then in a sieve mash the tomatoes to a pulp.
    3. In a heavy bottom kadai, heat oil add cinnamon sticks, curry leaves, shahjeera followed by chopped onions or onion paste.
    4. Fry until the onions turn golden brown.
    5. Add besan and cook such that no lumps are formed. You can also dissolve besan in water and add to avoid lumps.
    6. Cook until oil starts separating.
    7. Then add black pepper powder, red chilli powder, salt, ginger-garlic paste and fry for a while.
    8. Finally, add the tomato pulp and cook until the gravy thickens a little.
    9. Add water if required.
    10. Finally, once done remove the kadai from the flame.
    11. Allow it to cool for a while.
    12. Slit the boiled eggs lengthwise and add to the gravy.
    13. Garnish with coriander leaves and serve hot with rice.


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