Homestyle Egg Curry in Spiced Tomato Onion Gravy

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 6 large eggs
• 2 tbsp neutral oil (canola, sunflower, or avocado)
• 1 large yellow onion, finely chopped (about 2 cups / 250 g)
• 1 tbsp ginger, finely grated
• 4 cloves garlic, minced
• 2 medium tomatoes, grated or crushed (about 1 1/2 cups / 350 g) or 1 1/2 cups canned crushed tomatoes
• 1 tsp cumin seeds
• 1 tsp fine salt, plus more to taste
• 1/2 tsp turmeric powder
• 1 1/2 tsp ground coriander
• 1 tsp Kashmiri chili powder (or 1/2 tsp cayenne for hotter)
• 1/2 tsp garam masala
• 1 tbsp cilantro, chopped (for serving)
• 3/4 cup water (180 ml), more as needed

Do This

• 1. Hard-boil 6 eggs (11 minutes), ice-bath, peel, and lightly score.
• 2. Heat 2 tbsp oil; bloom 1 tsp cumin seeds.
• 3. Cook onion with 1 tsp salt until golden (10–12 minutes); add ginger + garlic (1 minute).
• 4. Stir in turmeric, coriander, and chili powder; cook 30 seconds.
• 5. Add tomatoes; cook until thick and glossy (8–10 minutes).
• 6. Add 3/4 cup water; simmer 5 minutes, then add eggs and simmer 5 more.
• 7. Finish with garam masala and cilantro; serve with rice or flatbread.

---

Why You’ll Love This Recipe

• Weeknight-friendly: Big flavor with simple pantry spices and everyday ingredients.
• Comforting and hearty: Tender eggs in a rich tomato-onion gravy that tastes slow-cooked.
• Flexible: Make it mild or spicy, thicker for roti or looser for rice.
• Meal-prep worthy: The gravy reheats beautifully (and gets even better the next day).

Grocery List

• Produce: 1 large yellow onion, 2 medium tomatoes (or canned crushed tomatoes), fresh ginger, garlic, cilantro
• Dairy: None required
• Pantry: 6 large eggs, neutral oil, cumin seeds, turmeric, ground coriander, Kashmiri chili powder (or cayenne), garam masala, salt

Full Ingredients

Eggs

• 6 large eggs
• Ice and cold water (for an ice bath)

Onion-Tomato Gravy

• 2 tbsp neutral oil (canola, sunflower, or avocado)
• 1 tsp cumin seeds
• 1 large yellow onion, finely chopped (about 2 cups / 250 g)
• 1 tbsp fresh ginger, finely grated (about 10 g)
• 4 cloves garlic, minced (about 16 g)
• 2 medium tomatoes, grated or finely crushed (about 1 1/2 cups / 350 g) or 1 1/2 cups canned crushed tomatoes
• 3/4 cup water (180 ml), plus more as needed to adjust consistency

Spices & Finishing

• 1 tsp fine salt (plus more to taste)
• 1/2 tsp turmeric powder
• 1 1/2 tsp ground coriander
• 1 tsp Kashmiri chili powder (mild, for color) or 1/2 tsp cayenne pepper (hotter)
• 1/2 tsp garam masala
• 1 tbsp cilantro, chopped (for serving)

Step-by-Step Instructions

Step 1: Hard-boil the eggs

Place 6 eggs in a medium saucepan and cover with cool water by at least 1 inch (2.5 cm). Set over high heat and bring to a full boil.

As soon as it reaches a boil, reduce to a gentle boil (still bubbling) and set a timer for 11 minutes for firm, sliceable yolks. While they cook, prepare a bowl with ice and cold water.

When the timer ends, transfer the eggs to the ice bath for 5 minutes. Peel once cool enough to handle. Lightly score each egg with 2–3 shallow slits (this helps the gravy soak in).

Step 2: Prep your curry base

Finely chop the onion (small pieces help it melt into the gravy). Grate the ginger and mince the garlic. Grate/crush the tomatoes or measure your canned crushed tomatoes.

Keep spices measured and ready: turmeric, coriander, chili powder, and garam masala. This makes the cooking process smooth and prevents spices from burning while you’re scrambling to measure.

Step 3: Bloom the cumin, then cook the onions until golden

Heat 2 tbsp oil in a deep skillet or sauté pan over medium heat for about 1 minute. Add 1 tsp cumin seeds and cook for 20–30 seconds, until they sizzle and smell toasty.

Add the chopped onion and 1 tsp salt. Cook, stirring frequently, until the onion is soft and turns golden with lightly browned edges, about 10–12 minutes. If the pan starts to dry out, splash in 1–2 tbsp water and keep stirring.

Step 4: Add ginger-garlic, then toast the ground spices

Add the grated ginger and minced garlic. Cook for 1 minute, stirring constantly, until the raw smell fades.

Lower the heat to medium-low. Add 1/2 tsp turmeric, 1 1/2 tsp ground coriander, and 1 tsp Kashmiri chili powder (or 1/2 tsp cayenne). Stir for 30 seconds to toast the spices without burning them.

Step 5: Cook the tomatoes down into a thick, glossy masala

Add the crushed/grated tomatoes. Cook on medium heat, stirring often, until the mixture thickens and turns glossy and deeper in color, about 8–10 minutes.

You’re looking for the “masala stage”: it should look jammy, not watery, and the oil may begin to separate slightly at the edges. This step is where a lot of the curry’s flavor develops, so don’t rush it.

Step 6: Simmer into a gravy, then add the eggs

Stir in 3/4 cup water (180 ml). Bring to a gentle simmer over medium heat, then reduce to medium-low and simmer for 5 minutes.

Add the peeled, lightly scored eggs. Gently spoon gravy over them. Simmer for 5 minutes so the eggs warm through and absorb flavor.

If you prefer a looser curry for rice, add an additional 1/4 cup water (60 ml). If you want it thicker for roti, simmer uncovered for an extra 2–3 minutes.

Step 7: Finish and serve

Turn off the heat. Stir in 1/2 tsp garam masala. Taste and adjust salt as needed.

Serve hot, topped with 1 tbsp chopped cilantro. This egg curry is great with steamed basmati rice, jeera rice, roti, paratha, or naan.

Pro Tips

• Don’t skip the tomato cook-down: Letting the tomatoes thicken and turn glossy (8–10 minutes) prevents a raw, acidic gravy.
• Control heat with chili choice: Kashmiri chili adds color and mild warmth; cayenne adds real heat. Use the amounts listed for predictable spice levels.
• Score the eggs: A couple of shallow slits helps the gravy cling and flavor the egg.
• Adjust consistency at the end: Add water 1 tablespoon at a time for rice; simmer a few minutes longer for flatbread.
• Keep the simmer gentle: A slow simmer prevents the gravy from splattering and keeps eggs from bouncing around and tearing.

Variations

• Dhaba-style richness: Stir in 1 tbsp butter at the end and add an extra 1/4 tsp garam masala.
• Potato and egg curry: Add 1 cup (150 g) diced boiled potatoes when you add the eggs; simmer 5 minutes.
• Creamy version: After turning off the heat, stir in 3 tbsp heavy cream (45 ml) for a mellow, creamy gravy.

Storage & Make-Ahead

Cool leftovers to room temperature within 2 hours, then refrigerate in an airtight container for up to 3 days. Reheat gently in a covered saucepan over medium-low heat until the curry reaches 165°F (74°C), adding a splash of water if the gravy thickened.

Make-ahead tip: You can make the onion-tomato gravy up to 2 days ahead and refrigerate it. Reheat the gravy, then add freshly boiled eggs and simmer for 5 minutes before serving.

Freezing: For best texture, freeze the gravy only (without eggs) for up to 2 months. Thaw overnight in the fridge, reheat, then add newly boiled eggs.

Nutrition (per serving)

Approximate, for 1/4 of the recipe (without rice/flatbread): 275 calories; 14 g protein; 12 g carbohydrates; 19 g fat; 4 g fiber; 520 mg sodium.