May 6, 2012

Tomato Egg Curry (Easy & Homestyle method)

Tomato Egg Curry (Easy & Homestyle method)

A tasty egg curry, made of minimum ingredients. Goes well with rotis / pulao / ghee rice / rice …

Makes: 2 serving bowl


1 tablespoon oil

1 onion, finely sliced or chopped

½ teaspoon red chilli powder

1 teaspoon coriander powder

¼ teaspoon turmeric powder

2 tablespoon tomato puree

1 cup (200 ml) water

½ to ¾ teaspoon salt (or to taste)

2 boiled eggs

2 – 3 teaspoon fresh cream

1 teaspoon chopped coriander leaves


Dilute red chilli powder, coriander powder and turmeric powder in 1 tablespoon water. Keep it ready (spice mix).

Heat 1 tablespoon oil in a pan / kadai. Add chopped / sliced onions and fry till golden color on a medium to low heat.

Add diluted spice mix and stir on a low heat for 2 – 3 minutes until the raw smell goes.

Add tomato puree, 1 cup (200 ml) water and salt to taste. Cover with a tight lid and cook on a medium to low heat for 10 – 12 minutes until slightly thickens. Switch off the heat.

Finally, add 2 boiled eggs and 2 – 3 teaspoon fresh cream (do not boil again). Mix well. Consume this curry after half hour. Then it will absorb all the flavours and creamy too. Sprinkle chopped coriander when serving.

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