Egg Curry in Tomato Gravy

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Egg Curry in tomato gravy is a flavourful Indian gravy that would be a perfect accompaniment for your main course. Bawarchi has a huge collection of egg recipes and other traditional Indian recipes for you to choose from. Boiled eggs in a dash of tangy tomato puree will generate an irresistible aroma. 

It is one of the delicious egg curry recipes people watch out for. 

This egg curry is best served with steamed rice, chapathi or any variety of Indian bread. 

This popular egg recipe can be prepared easily with this simple recipe.

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  • For the gravy:
  • 4 - boiled eggs
  • 2 - medium onions (chopped)
  • 2 - tomatoes (finely diced/chopped)
  • 3 tsp - tomato puree/ paste /sauce
  • 3 - green chillies, chopped (number can vary according to taste)
  • 2 cloves - garlic (chopped)
  • 1.5 tbsp - ginger (paste)
  • 1/2 tsp - turmeric powder
  • 1.5 tsp - red chilli powder
  • 1 tsp - coriander powder
  • 4 tsp - vegetable oil / extra virgin olive oil
  • 1/2 tsp - garam masala powder
  • 1.5 cup - water
  • salt
  • For garnishing:
  • 1 - chopped green chillies and onion rings

How to Make Egg Curry in Tomato Gravy

  • Heat oil in a pan/skillet on medium - high heat.
  • Add garlic, ginger paste and chopped onions.
  • Add 1 pinch of salt and fry till they turn brown.
  • When onions turn golden brown, add coriander powder, turmeric powder & chilli powder and salt and fry for 1 minute.
  • Add garam masala and fry for 1 minute.
  • Add tomatoes and tomato paste/puree/sauce.
  • Stir it well and fry till the oil leaves from the sides.
  • Add 2 chopped green chillies.
  • Add water and let it simmer for 10 mins.
  • Cut eggs in half (vertically) and add to the gravy and stir slowly so that it gets dipped in gravy.
  • Cook the egg curry for 5 mins or till very little water is left.
  • Garnish with 1 chopped green chilli and onion rings.
  • Serve with parathas, chapattis or rice.