Tomato Curry with Hard-Boiled Eggs is my go-to comfort food recipe that never fails to bring smiles around the dinner table. The blend of juicy tomatoes with warming spices creates a thick, velvety sauce that hugs each piece of egg perfectly. I learned this recipe from my grandmother, and I’ve kept it exactly as she made it – simple yet surely delicious.
About the Recipe
This recipe turns simple ingredients into something special. The secret lies in peeling the tomato skins for a smooth curry and using besan flour to create the perfect consistency. It’s budget-friendly, filling, and works great for both lunch and dinner. The eggs add protein while the tomato base brings a natural sweetness balanced by tangy tamarind.
Why You’ll Love This Recipe
You’ll love how the curry comes together with minimal effort. The aroma of tempered spices will fill your kitchen with the most wonderful smell. It’s perfect for busy weeknights when you want something satisfying but don’t want to spend hours cooking. The leftovers taste even better the next day as the flavors develop further.
Tomato Curry with Hard Boiled Eggs
Cooking Tips
– To easily peel tomatoes, score an X on the bottom and blanch in hot water for 30 seconds
– Toast the besan flour until it smells nutty for the best flavor
– Don’t skip the final tempering – it adds an extra layer of flavor
– Keep stirring while adding besan mixture to avoid lumps
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 45 minutes. Serve hot with rice or flatbread. Stores well in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.
Similar Recipes
- Egg Curry with Coconut Milk
- Spicy Tomato Rice
- Mixed Vegetable Curry with Eggs
Tomato Curry with Hard-Boiled Eggs
Ingredients
- 1 tsp Oil
- 1/2 tsp Red Chilli Powder
- Curry Leaves (few)
- 2 tsp Turmeric Powder
- 1/2 tsp Cumin Powder
- 1 tbsp Coriander Powder
- 500 gms Tomatoes (skin peeled and chopped)
- 1/2 cup Tamarind Pulp
- 1/2 inch Cinnamon
- 1 to 2 Cloves
- 1 to 2 Cardamoms
- 1/2 tbsp Ginger Garlic Paste
- Salt as per taste
- Coriander Leaves (handful)
For Seasoning:
- Dry Red Chillies - 2
- Garlic Cloves - 3 peeled
- Cumin Seeds - 1/2 tsp
For Garnishing:
- Besan Flour - 1 tblsp dry roasted
- Hard-boiled Eggs - 2 to 3
Instructions
- In a pan, fry the chilli powder, curry leaves, turmeric, cumin and coriander.
- Add 1 cup of water and tomatoes, red chilli powder, cinnamon, cloves, cardamoms and ginger garlic paste.
- Cook well.
- Add salt to taste.
- Cook over low eat to a soup like consistency.
- Mix the dry roasted besan flour in a cup with little tomato liquid and mix until smooth.
- Add and cook together with the tomato curry for about 5 minutes or more.
- When the curry turns thick and is creamy smooth, remove from heat.
- Saute the whole red chillies, garlic and cumin in a little hot oil.
- Pour over the curry.
- Slice the hard-boiled eggs in half.
- Garnish with the curry with the sliced eggs.
- Serve hot.
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Frequently Asked Questions
Can I make this curry without eggs?
Yes. You can skip the eggs or replace them with pan-fried tofu or chickpeas for a vegetarian version. The tomato base is delicious on its own and works well with many protein alternatives.
How spicy is this curry?
The heat level is moderate but easily adjustable. Reduce the red chili powder for a milder version, or add more if you like it spicier. You can also adjust the number of dry red chilies in the tempering.
How do I prevent the curry from becoming too sour?
Start with less tamarind pulp and add more to taste. The natural sweetness of tomatoes helps balance the tanginess. You can also add a pinch of sugar if needed.
