Egg Curry with Tomato and Onion Masala

A comforting and flavorful egg curry featuring hard-boiled eggs simmered in a rich tomato and onion-based masala. A simple and satisfying vegetarian dinner option.

Prep Time

15 minutes

Total Time

45 minutes

Calories

350 kcal

Difficulty

Easy

Equipment

1 item

Cost

£1.01/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

6Eggs(Hard-boiled and peeled)

£1.75

2mediumOnion(Finely chopped)

£0.50

2largeTomatoes(Finely chopped or 1 (28oz) can diced tomatoes)

£0.80

1tablespoonGinger-Garlic Paste(Can be made by blending equal parts ginger and garlic)

£0.30

2tablespoonsVegetable Oil

£0.10

0.5teaspoonTurmeric Powder

£0.05

1teaspoonRed Chili Powder(Adjust to taste)

£0.05

2teaspoonsCoriander Powder

£0.05

1teaspoonCumin Powder

£0.05

0.5teaspoonGaram Masala

£0.10

To tasteSalt

£0.01

0.5cupWater(Or as needed for desired consistency)

2tablespoonsFresh Cilantro(Chopped, for garnish)

£0.30

Total Cost

£4.06

£1.01 per serving

Instructions

1.
Heat vegetable oil in a large pot or deep skillet over medium heat. Add the chopped onions and sauté until golden brown, about 8-10 minutes.
2.
Add the ginger-garlic paste and sauté for another minute until fragrant.
3.
Add the chopped tomatoes (or canned diced tomatoes), turmeric powder, red chili powder, coriander powder, and cumin powder. Cook until the tomatoes soften and the oil starts to separate from the masala, about 5-7 minutes.
4.
Add water, salt to taste, and bring to a simmer. Reduce the heat to low.
5.
Gently add the hard-boiled eggs to the simmering curry. Simmer for 10-15 minutes, allowing the eggs to absorb the flavors of the masala.
6.
Stir in the garam masala and garnish with fresh cilantro.
7.
Serve hot with rice, roti, or naan.

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My Notes

Nutrition Information

Nutrition per serving (250g)

350 kcal / 1464 kJ

Carbs

3% of RDA

Fat

25g

36% of RDA

Protein

23g

46% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

5 g

6% of RDA

Sodium

400 mg

17% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

For a richer flavor, add a tablespoon of cashew paste or cream to the curry towards the end of cooking.

Adjust the amount of red chili powder according to your spice preference.

You can prick the eggs lightly with a fork before adding them to the curry to help them absorb more flavor, but be careful not to break them too much.

If you don't have ginger-garlic paste, you can use 1 teaspoon of minced ginger and 1 teaspoon of minced garlic.

Leftovers can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Large pot or deep skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, add a tablespoon of cashew paste or cream to the curry towards the end of cooking.

Adjust the amount of red chili powder according to your spice preference.

You can prick the eggs lightly with a fork before adding them to the curry to help them absorb more flavor, but be careful not to break them too much.

If you don't have ginger-garlic paste, you can use 1 teaspoon of minced ginger and 1 teaspoon of minced garlic.

Leftovers can be stored in the refrigerator for up to 3 days.

Egg Curry with Tomato and Onion Masala

Ingredients

Instructions