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Tomato egg curry

Tomato Egg curry

foodieplatter6
Print Recipe Pin Recipe
Prep Time 14 minutes
Cook Time 30 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian

Ingredients
  

  • 2 tbsp Oil
  • 1 tbsp Cumin seeds Jeera
  • 2 Green chili
  • 1 cup Chopped onions
  • Few Curry leaves
  • 1/2 tbsp Ginger garlic paste
  • 1 1/2 cup Chopped tomatoes
  • 1/4 tbsp turmeric
  • 1 tbsp Salt
  • 1 tbsp Chili powder
  • 1/2 tbsp Dry roasted cumin powder Jeera
  • 1/2 tbsp Coriander powder Dhania
  • Water as per required consistency - 1/4 cup
  • Few Chopped coriander leaves
  • Sugar Optional - refer notes

Instructions
 

  • Heat oil in a pan. Add cumin seeds (jeera) and let it splutter. Add green chilis and fry for a minute.
  • Add onions, few curry leaves and cook for 4-5 minutes till they turn transparent.
  • Then, add ginger garlic paste and fry for 2-3 minutes till the raw smell goes away.
  • Add finely chopped tomatoes and cook for 5-8 minutes till they are 60% done.
  • Now, add salt, chili powder, turmeric powder, dry roasted cumin powder (jeera), coriander powder (dhania). Mix well and cook for 2-3 minutes.
  • Add water, mix well and add boiled eggs (refer notes).
  • Cook for 10 minutes, garnish with chopped coriander and serve hot with steamed rice, Jeera Rice Recipe – Two methods, pulka or roti.

Notes

    1. Boil eggs for 8-10 minutes in boiling water and immediately place in cold water. 
    2. Make slits on boiled egg for them to absorb more flavors. 
    3. If the tomatoes are too sour, add a pinch of sugar to balance it out.
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