• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

PepperOnPizza

  • RECIPE INDEX
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • RECIPE INDEX
  • Hello There!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Cook with Eggs » Egg masala curry in a tomato gravy

    Egg masala curry in a tomato gravy

    Published: May 1, 2015 Modified: Apr 6, 2020 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

    Sharing is caring!

    2 shares
    • Facebook
    • Twitter
    • Yummly

    Eggs in a gravy of tomato purée and a paste of fried spices, mint, curry leaves and onions. Simple, quick and delicious when it's too warm and you don't want to spend time in the kitchen.

    Egg masala curry in a tomato gravy

    Sujata Shukla
    Eggs in a gravy of tomato purée and a paste of fried spices, mint, curry leaves and onions. Simple, quick and delicious when it's too warm and you don't want to spend time in the kitchen.
    Print Recipe Pin Recipe
    Cook Time 15 mins
    Total Time 15 mins
    Course Side Dish
    Cuisine Indian
    Servings 2 serving

    Ingredients
      

    For the curry:

    • 4 Eggs
    • 1 tablespoon Cooking Oil Sunflower or other
    • 1 Green chilli
    • 1 teaspoon Ginger Garlic paste
    • 1 cup Tomato purée
    • ¼ teaspoon Turmeric (haldi) powder
    • to taste Salt
    • 1 tablespoon Curd (thick)
    • Coriander leaves for garnish

    For the paste:

    • a few Fenugreek seeds (methi)
    • 1 Bay leaf (small)
    • 1 Cardamom (peeled)
    • 2 Cloves
    • 1 Cinnamon " piece
    • ¼ teaspoon Kasuri methi
    • ¼ teaspoon Poppy seeds
    • ½ cup Onions (chopped)
    • 4 Mint leaves
    • 2 Curry leaves (leafy stalks)

    Instructions
     

    • Set the eggs in a saucepan to boil. Once boiled, set them in a colander to drain.
    • Meanwhile, slice the onions, chop the green chilli. Wash and separate the curry leaves from their stalks.
    • Pour half the oil in a heated frying pan, reserving the balance.
    • Add methi seeds, sauté for 10 secs or till the seeds begin to discolour or burst.
    • One by one add the spices and sauté.
    • Add the onions, sauté for 2 minutes or till the onions become translucent.
    • Add the mint leaves and curry leaves, sauté for 10 seconds.
    • Take the pan off the heat and transfer the fried spices and onion mixture to a plate or bowl and let it cool for 5 minutes.
    • Shell the boiled eggs and slice or cut into 2 vertical pieces so that each piece has both the white and the yolk.
    • Grind the fried spices, onions, mint and curry leaves to a coarse paste.
    • Reheat the pan and add the reserved  oil.  Scald the pieces of chilli.
    • Add ginger garlic paste and sauté for 10 secs.
    • Add the onion spice paste.
    • Sauté for two minutes, stirring  so that the  paste does not char or catch at the bottom of the pan.
    • Add turmeric powder, sauté for 10 secs.
    • Add the tomato purée. Let it cook on low flame for 5 minutes.
    • Add salt to taste and stir. 
    • Stir in half the curd, reserving the balance for garnishing. Mix the curd well into the gravy.
    • Place the slices of egg gently in the gravy, cut side up. Cover with the gravy and let it cook on low flame till the gravy begins to summer.
    • Garnish with coriander leaves and blobs of thick curd.  and serve hot with chappatties or rice.
    Tried this recipe?Let us know how it was!
    « Capsicum Cheese Dosa
    Paneer Quesadilla with homemade Guacamole »

    Sharing is caring!

    2 shares
    • Facebook
    • Twitter
    • Yummly

    Reader Interactions

    Comments

    1. Sujata Shukla says

      May 04, 2015 at 2:14 am

      Nice to hear, Lux!

      Reply
    2. Lux says

      May 03, 2015 at 7:22 pm

      I used this recipe today and the egg masala was delicious!

      Reply

    Have something to Ask or Share? Let's Talk! Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate This Recipe!




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello There!

    Meet the Author, Owner, Content Creator and Recipe Developer at PepperOnPizza.com. The recipes I share with you are from fresh produce, vegetarian except for the occasional egg, usually made from scratch. Traditional Indian, specially Tamil recipes are my forte, along with Salads, Soups and Mediterranean food. There are recipes for delicious Jams, thin crust Pizza, Pestos and Pickles too! I'm also the newly minted author of a book on sacred foods, 'BHOG NAIVEDYA: Food Offerings To The Gods' published by Rupa Publications India. Do Check out my Author Page to read all about me and this Blog!

    More about me →

    Trending Posts

    • Spanish Romesco Sauce: Charred Peppers, Almonds
    • Easy Purple Basil Pesto with Pine nuts and Parmesan
    • Navaratri Golu and How To Keep It
    • Easy Navaratri Naivedyam and Sundal Recipes

    Season's Favourites

    • Homemade Fig Jam No Added Pectin -Easy Step by Step Guide
    • How to Soak Fruits for Christmas Fruit Cake
    • Curried Roasted Pumpkin Soup with Indian Spices
    • Pasta in Roasted Pumpkin Sauce and Parmesan

    Get My Book:

    Bhog Naivedya -Food Offerings To The Gods

    Bright Green covered book with titles in white and yellow. Bhog Naivedya Food Offerings to the Gods
    • RECIPE INDEX
    • Hello There!

    Footer

    ↑ back to top

    About

    • Privacy Policy & Disclosures
    • Medical Disclaimer

    Hello There!

    About Us

    Contact

    • Contact Us

    Copyright Notice:

    Copyright © 2021 Sujata Shukla and PepperOnPizza.com. Unauthorized use and/or duplication of this material or any part of the content, including but not limited to Recipes, Posts and Images, without the express and written permission from this site’s author and owner is strictly prohibited. Full recipe is not to be posted - Excerpts and links may be used, provided that full and clear credit is given to Sujata Shukla and to PepperOnPizza.com with appropriate and specific links directing to the original content.

    2 shares