One-Pot Tomato Egg Curry
A comforting, spicy, and satisfying curry cooked in a single pot.
⏱️ 45 min🍽️ Serves 1
🔥 320 kcal💪 18g protein🍚 25g carbs🥑 17g fat🌾 6g fibreper serving
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servings
Ingredients
- 🥚4 eggs
- 🧈1 tbsp ghee or oil
- 🧅1 onion, chopped
- 🍅2 tomatoes, chopped
- 🧄1 tsp ginger-garlic paste
- 💛½ tsp turmeric powder
- 🌶️1 tsp red chili powder
- 🌿1 tsp coriander powder
- 🥘½ tsp garam masala
- 💧1 cup water
- 🌿¼ cup fresh cilantro, chopped
- 🧂 salt, to taste
Pro tips
- For extra richness, fry the boiled eggs lightly in a little oil before adding them to the curry.
- Adjust the red chili powder to your preferred spice level.
- Serve hot with rice, roti, or naan for a complete meal.
- A pinch of kasuri methi (dried fenugreek leaves) can be added with garam masala for an authentic flavor boost.
Method
- 1Hard boil the eggs, peel them, and make small incisions on them to absorb flavor.
- 2Heat ghee or oil in a large pot or Dutch oven over medium heat. Add chopped onions and sauté until translucent, about 5-7 minutes.
- 3Stir in the ginger-garlic paste and cook for another minute until fragrant.
- 4Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook, stirring occasionally, until the tomatoes soften and the oil separates, about 8-10 minutes.
- 5Pour in the water, bring to a simmer, then add the incised hard-boiled eggs to the gravy.
- 6Cover and cook for 10-12 minutes, allowing the flavors to meld. Stir in the garam masala.
- 7Garnish with fresh chopped cilantro before serving.