Indians love their egg curry and can’t do without having it often. This Dhaba style Egg Curry is the most popular on the highway dhabas all over India. It is also served in a lot of North Indian restaurants as Punjabi egg curry. Tomato egg curry on the contrary tastes completely different from the Punjabi egg curry, which is heavy on the spice level and oil. This recipe is an everyday curry and uses South Indian ingredients like curry leaves for the South Indian classic flavors. In this tomato egg curry, onions are not browned or cooked to golden. But instead sautéed only till they loose the raw flavor. This gives the curry a different chunky texture and the cooked onions are delicious. If you do not get curry leaves where you live, simply skip them and add lots of coriander leaves towards the end. Alternately you may use an Indian bay leaf to substitute curry leaves. More Egg Curry RecipesChettinad Egg CurryEgg MasalaEgg BhurjiEasy Egg Roast.

How to Make Tomato Egg Curry

  1. Add oil to a pan and heat up. When the oil is hot, add cumin and mustard seeds. When they begin to splutter, add curry leaves and crushed or chopped garlic. Let the garlic fry for a minute.
  2. Add onions and green chilies. Fry till they turn pink. You don’t need to cook them till golden but they must lose the raw flavor.
  3. Add tomatoes, turmeric, salt and fry till they turn mushy. Pierce the eggs with fork to make some incisions so they absorb the flavors.
  4. Add eggs, red chili powder and garam masala.
  5. On a low flame, fry till the mix becomes fragrant and the tomatoes break down to a mushy texture.
  6. Add very little water , just enough to partially cover the eggs.
  7. Cover and cook till the curry turns thick and the onions are soft cooked.
  8. Add coconut milk, off the heat. Do not cook further, thick coconut milk could curdle the gravy. Taste test and add more salt if required. Mix well and serve. Related Recipes

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Tomato Egg Curry first published in January 2014. Updated and republished in July 2022.

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