Today I’m back with another recipe using the much-loved comfort food and hugely versatile egg. This Egg Curry in Spicy Onion Tomato Gravy is a simple recipe where boiled eggs are just simmered in onion and tomato based thick gravy with loads of garlic and chillies.
Egg recipes can be great any time of the day. You can have it for breakfast, lunch or dinner, and, if you feel like it, you can also have it as a snack. Why don’t you try out my Masala Egg Fry recipe? I am a huge fan of anything with egg, let it be boiled, poached, fried, omelet, curries…all are welcome. Eggs are a wonderful source of protein and can be used to dish up a quick curry for a meal. I think egg is one of most handy kitchen ingredients, which you can manipulate to create a power packed meal. But, remember to have an early dinner if you are planning to eat heavy!
Despite its ease, the dish involves classic Indian approaches to layering assorted flavours that involves frying up mustard seeds during the initial seasoning, cooking down the onion until it starts to caramelise along with loads of garlic, adding the spices, simmering eggs with tomatoes and finally the garam masala powder gives a magical touch to the recipe. The soft-chewy texture of the egg whites and richness of yolk along with the gravy is captivating. The outcome of the recipe is fabulous and achieved with little stress.
This egg curry in spicy onion tomato gravy needs only a few basic ingredients, but first thing first, to make this curry you need to make hard boiled eggs. You must be wondering
what’s the big deal about that? Cooking an egg is always an adventure since it involves technique and precision;-)…Now, tell me how many of you got a perfect boiled egg the very first time you started to cook? I know most of you do not want to confess, that’s fine!! But for the novice cooks out there, today I’m going to give some tips on how to boil an egg
.
Off to the recipe for Egg Curry In Spicy Onion Tomato Gravy !!
Step-By-Step process in making Egg Curry in Spicy Onion Tomato Gravy:
Egg curry in spicy onion tomato gravy mainly involves two steps-
- Boiling eggs
- Preparing onion tomato gravy
Let’s go through each of these steps:
Boiling eggs:
- Take a pot of water and place the eggs. Let them boil for about 12 to 15 minutess over medium heat.
- Add a teaspoon of salt while boiling, so that the eggs remain soft even if they are over-boiled.
- Once eggs are boiled blanch them in cold water and peel the shell after it cools down.
- Pierce the peeled eggs with fork randomly or cut small slits using a knife on the outer layer. This way the eggs will soak well and absorb the flavours once you put them in the gravy.
Onion Tomato Gravy:
- Grab all the ingredients. Finely chop onions, tomatoes and green chillies.
- Peel the skin of garlic pods.
- Heat oil in a pan over medium heat and add mustard seeds.
- Once the mustard seeds splutter, add chopped onions, garlic pods and green chillies.
- Sauté till the onions start to turn light brown.
- Now add finely chopped tomato pieces.
- Sprinkle some salt, sugar and sauté for 5 minutes till the tomatoes become soft and mushy.
- Add red chilli powder, turmeric powder and mix well.
- Sauté for 5 minutes till the raw smell goes off and all the spices blend well to get a thick gravy.
- To this gravy, add boiled eggs, few curry leaves and bring to a simmer for 2 minutes and turn off the heat.
- Finally sprinkle some garam masala powder, garnish with coriander and serve alongside steamed rice, paratha, roti, idli or dosa.
Egg Curry In Spicy Onion Tomato Gravy
Ingredients
- 1 Tablespoon oil
- 1 teaspoon mustard seeds
- 1 large onion finely chopped
- 10 garlic pods peeled
- 2 green chillies finely chopped
- 3 big tomatoes chopped into small pieces
- Required salt
- ½ teaspoon sugar
- 1 teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 3 hard-boiled eggs pierce them with fork randomly or Cut small slits using a knife on the outer layer
- A sprig of curry leaves
- ½ teaspoon garam masala powder optional
- Handful of finely chopped coriander
Instructions
- Heat oil in a pan over medium heat and add mustard seeds.
- Once the mustard seeds splutter, add chopped onions, garlic pods and green chillies.
- Sauté till onions start to turn light brown and then add tomato pieces.
- Sprinkle some salt, sugar and sauté for 5 minutes till the tomatoes become soft and mushy.
- To this add red chilli powder, turmeric powder and sauté for 5 minutes till the raw smell goes off.
- Now add boiled eggs, few curry leaves and bring to a simmer for 2 minutes.
- Turn off the heat, sprinkle garam masala powder (Optional) garnish with coriander and serve alongside steamed rice, roti, paratha, idli or dosa.
Recipe Video
Notes
- Pierce boiled eggs with a fork randomly or Cut small slits using a knife on the outer layer to absorb flavours from the gravy.
- Adjust spice levels with red chilli powder and green chillies.
- Sugar helps to balance out salt and sour flavours in a dish.
- Use of garam masala is optional.
- If you do not like the taste of garlic, avoid them.
You may want to try Masala egg fry, a very popular post on my blog.
Happy Cooking 🙂
padma
