This tomato curry is a delicious Indian dish with eggs in a spicy and saucy tomato gravy. It is low carb, gluten free, antioxidant rich and with good protein. It is healthy and easy to make.
Serve it with Chicken Biryani and add Korma and Kofta Curry on your list to try.
Hyderabadi Tomato Curry With Eggs
In the south of India, Hyderabad is famous for its mixed rice dish known as Biryani, which is rice prepared along with meat/chicken or vegetables.
It is often served with rich gravy side dishes such as Baghare Baingan (an eggplant curry) or Mirch ka Salan (curried chili peppers). But it is occasionally served with this Hyderabadi Tomato curry.
This is a much healthier and lighter alternative to the other rich curries. And the vegetables do not get so much fried and over cooked, thereby retaining more of the nutrients. Plus, this easy tomato curry is a refreshing change from the more frequently served side dishes previously mentioned.
It is in the process of seasoning the oil with the typical south Indian spices, that the dish acquires its pungent, spicy and unique southern taste. I think that this curry tastes even better a day later, as the flavors are nicely absorbed and meld well.
This spicy and saucy Tomato Egg Curry would pair perfectly with my Easy Hyderabadi Chicken Biryani but it may also be served with other rice dishes or Nan bread. I love eating this along with some yogurt-onion salad, known as Raita in India!
Tomatoes are antioxidant rich and are a great source of the cancer fighting phytochemical - lycopene. And eggs are a power house of nutrition, providing satisfying high quality protein, antioxidants and such.
You can read more about eggs in my post about Moroccan style poached eggs and tomatoes in my post about Kofta Kebab Masala.
This is a dish that is typically chosen to be served on festive occasions, so it does use some oil for the seasoning. The eggs also add to the fat content of the dish - one large egg contributes 5 g of total fat. But I have cooked the curry in polyphenol rich olive oil and the fat from the eggs is also mostly unsaturated.
More Egg Recipes:
- Spinach Egg Stuffed Mushrooms (Nargesi)
- Mushroom Frittata with Spinach
- Persian Zucchini Frittata (Kuku Kadoo)
More Indian Recipes:
★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!
Tomato Curry with Eggs
- 1½ pounds tomatoes diced or 18 ounces crushed tomatoes
- ½ teaspoon ground cumin
- ¼ teaspoon fenugreek seeds roasted, ground
- 4 curry leaves
- 1 tablespoon ginger garlic paste
- ½ tablespoon olive oil
- ½ onion medium, sliced
- ½ teaspoon chili powder adjust per taste
- ½ teaspoon turmeric
- 1½ tablespoons chickpea flour roasted (besan)
- 1 tablespoon sesame seeds roasted, ground
- 1 tablespoon lemon juice optional
- Salt to taste
- 4 eggs boiled, cut into halves
- 1½ tablespoons olive oil
- 2 red chilies whole, dry, as per taste
- 1 teaspoon cumin seeds
- ½ teaspoon mustard seeds optional
- ½ teaspoon nigella seeds black seeds
- ¼ teaspoon fenugreek seeds
- 6 curry leaves
- 1 tablespoon cilantro chopped
- Place the diced tomatoes or crushed tomatoes, ½ teaspoon cumin powder, ¼ teaspoon fenugreek seed powder, 3 to 4 curry leaves and ¼ tablespoon ginger garlic paste in a cooking pot.
- If using fresh tomatoes, add ½ cup water. Bring it all to a boil. Simmer until cooked very well. Once cooked, blend it into a puree. Adjust texture as per preference.
- Heat ½ tablespoon olive oil in a cooking pot. Then add the sliced onion and fry until golden brown. Add ginger garlic paste and stir for couple minutes.
- Next, add the prepared tomato puree, chili powder and turmeric powder.
- Blend the ground sesame and chickpea flour with enough water to make a smooth paste. Stir the paste into the tomato curry and mix well. Add salt to taste. And lemon juice if you prefer.
- Add enough water to achieve a saucy consistency. Bring it to a boil and then simmer for about 15 minutes until it is well cooked.
- If you prefer to serve the curry in a different dish, then transfer the prepared sauce to that dish. Arrange the eggs on top of the tomato sauce.
- For seasoning (baghar), heat the olive oil. Once the oil is hot, add the red chilies, seasoning seeds and curry leaves in the order listed. Allow the chilies and curry leaves to brown and the seeds to pop a little. Pour the seasoning oil with all the ingredients over the sauce and eggs.
- Stir some of the seasoning oil into the sauce and simmer gently for 5 to 10 minutes to let the seasoning infuse into the sauce. If the serving dish is oven safe, the final step may be done in the oven at 350ºF.
- Garnish with cilantro leaves if you prefer.
Excellent recipe that yields a very well-balanced and flavorful curry! I’ll be making this on rotation. Thank you for this!
Just saw your recipe. I know another version of it, but this one sounds delicious. Thanks I am going to make it now.
Thank you :) I hope you enjoy it!!!
I would love to know how you make it too.
this sounds really good, I love that saucy tomato gravy, it has me swooning
Thank you Dahn :)
YUM! I see why this is perfect for gatherings. Looks amazing.
Thank you Brandi :)
This sounds so flavorful and comforting. Loving the rich tomato sauce.
So glad you like it :)
This is just stunningly beautiful! It literally made my mouth water, and I've just finished dinner :)
Thank Sue. That's sweet and kind!
This looks wonderful! I would love this with a slice of great bread, yum!
This dish is great for those on a low Carbohydrate Diet.
Thanks so much Manu :). Thanks for the visit. I just posted another recipe, also lower in carbs :).
Looks delicious!! Can't wait to try it!
Thanks so much and for your visit. Appreciate the encouragement!!