A super yummy, one pot and different egg curry recipe, for the times when you are bored of the regular one!
I absolutely love eggs! Not only are they wholesome and yummy, but they are a great emergency food too. I mean, even when you have nothing in your pantry but eggs, you can still make a great meal out of it. They are an amazing option for breakfast, lunch, dinner or even as a snack. And I make an egg curry pretty often for my weeknight meals, to go with a bowl of rice or some rotis. So, here I am sharing with you, my recipe of a tomato coriander egg curry, which is a one pot meal, bursting with flavours. The slight tang from the tomatoes and the fragrance of the coriander along with a some mint leaves, is lipsmacking. Furthermore, it is super quick and easy to make. You can whip this deliciousness up in under 30 minutes. Now you know why this is my go to weeknight dinner option.
You must be wondering, what is different about this curry, given that tomatoes and coriander are anyways used in an anda curry. The answer to that, is the way in which tI have used them here. In this recipe, I make a paste out of the tomatoes, fresh coriander, mint and chilis, which I then add to the curry. And this small step makes a huge difference to the taste. What started out as an exercise to use up a bunch of coriander leaves about to go bad, turned into this yummy egg recipe. And now, this is a curry that I regularly make. Also, I have added chilis to my gravy since I like it hot. But, you could completely avoid them when making for kids or if you want to dial the heat levels down. It will still taste fantastic.
Also see,
Egg bhurji (spicy scrambled eggs)
Tomato coriander egg curry
If you love eggs, like the way I do, then you must try this tomato coriander egg curry. This different and yummy tasting curry, is a great change from the regular egg curries, we make. Also, since the consistency of the curry is neither runny nor too thick, it pairs very well with both rice, Indian breads, dinner rolls etc. While I have made my curry hot, by adding both, fresh chilis and chili powder, you can certainly, choose to leave them out if you want it milder. The essential flavours here are of the tomatoes and coriander, which shines through the dish. So, feel free to make changes to the heat inducing elements.
Another point to keep in mind while making this curry is, the tanginess of the tomatoes. While a natural tomato tang is desirable here, the egg curry shouldn’t be overtly sour. If, you feel it is too tangy, then you can adjust the taste by adding in some sugar. This will help in rounding up the tang (even heat levels) in your dish. Furthermore, I have also added some potato wedges in my curry, But that is completely optional. Since, I personally love curry soaked potatoes, I generally add them in my chicken and egg curries. However, feel free to leave them out, if you so wish.
My tomato coriander egg curry is truly a gem of a recipe. It is a great option even for a pot luck! So, do make it for yourself, friends and family. I am sure, you won’t be disappointed. And if you do, you can share your food pictures with over on Instagram. I’d love to hear back from you. You can also drop your feedback in the comments section below.
Eat hearty!
Tomato coriander egg curry
Equipment
- Shallow cooking pot with lid
Ingredients
- 3 large eggs hard boiled
- 1 medium potato quartered
- 1 large onion
- 3-4 cloves garlic
- 1 inch ginger roughly chopped
- 3-4 fresh chilis optional
- 2 medium tomatoes roughly chopped
- 1 cup coriander leaves roughly chopped
- ¼ cup mint leaves
- 2 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp turmeric powder
- 1 tsp red chili powder optional
- 1 tsp Kashmiri chili powder for colour (optional)
- 1 tbsp roasted gram flour besan
- 1 bay leaf
- ½ tsp cumin seeds
- 2 dried red chilis optional
- 3-4 tbsp mustard oil or any cooking oil
- salt to taste
Instructions
- In a grinder, make a smooth paste of the onions, garlic and ginger. Keep it aside
- Next, grind the tomatoes, coriander, mint leaves and chilis (if using) to a smooth paste. Keep it aside
- Heat some oil and fry the potato wedges until they turn light brown. Drain and set aside. Similarly, fry the eggs until light brown all over, drain on kitchen towels and set aside
- In the same cooking pot, heat the remaining oil, until it smokes. Reduce the flame and add the cumin seeds, bay leaf and dried chilis
- When the cumin seeds crackle, add the onion-ginger-garlic paste, with some salt and fry until it turns slightly brown and then add the fried potatoes
- Now, add the tomato coriander paste along with the roasted gram flour and all the spice powders (except the garam masala). Add ¾ cup water and cook, on a medium flame, until the oil separates the pan
- Once done, add the eggs, some more salt (if needed) then cover and cook for 5-7 minutes*. Switch the flame off and add the garam masala and mix gently
- Garnish your tomato coriander egg curry with some chopped coriander leaves and serve with parathas/naans/rotis. Enjoy!
Notes
- *Make sure that you potatoes are completely cooked. If, not cook for some more time, until completely done
- To make the roasted gram flour, dry roast the flour in a pan until fragrant over medium low heat, remove and use it for the curry
- You can adjust the amount of water to be added depending upon the consistency of the curry you want
- If your tomatoes are too tangy, adjust the taste by adding in some sugar
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon
