Tomato Egg Curry (Anda Masala)

Ingredients

• 3eggs, hard-boiled and cut in half lengthways
• 15 ml (1 tbsp)oil
• 1.25 ml (1/4 tsp)cumin seeds
• 0.625 ml (1/8 tsp)mustard seeds
• 1 sprigcurry leaves
• 150 g (1 cup)onions, chopped
• 1green chilli, finely sliced
• 180 g (1 cup)tomatoes, chopped
• 5 ml (1 tsp)red chilli powder
• 1.25 ml (1/4 tsp)turmeric powder
• 2.5 ml (1/2 tsp), or to tastesalt
• 60 ml (1/4 cup)water
• 30 ml (2 tbsp)coconut milk
• 1.25 ml (1/4 tsp)garam masala

Instructions

1. 1

   Temper the spices

   Warm the oil in a pan over medium-high heat. Add the cumin and mustard seeds and let them crackle for 10 seconds, then add the curry leaves.

2. 2

   Cook the onions

   Add the chopped onions and cook until they begin to turn translucent.

3. 3

   Soften the tomatoes

   Stir in the tomatoes, turmeric and salt, then cook until the tomatoes break down.

4. 4

   Simmer the gravy

   Pour in the water and bring it to a boil. Cook until the gravy reaches the consistency you want.

5. 5

   Add coconut milk

   Mix in the coconut milk and garam masala. Taste and adjust the seasoning, then add the halved eggs.

6. 6

   Rest the eggs

   Take the pan off the heat, stir gently and leave the eggs in the gravy for 2 minutes.

7. 7

   Garnish and serve

   If you like, garnish with sliced green chilli or tomato. Serve with rice or roti of your choice.

What is tomato egg curry?

Anda masala is a South Asian egg curry in which boiled eggs are served in a spiced gravy. This version builds its sauce from onions and tomatoes, with curry leaves and whole seeds adding fragrance.

The method keeps the eggs intact and adds them near the end, so they warm in the gravy without needing a long simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 140 calories, 9g protein, 10g carbs, 8g fat.

The eggs provide most of the protein, while the onions and tomatoes contribute carbohydrates; the oil and coconut milk account for much of the fat. Serve with a moderate portion of rice or roti and add vegetables on the side to balance the plate.

Building the flavour

Whole seeds: Let the cumin and mustard crackle briefly in hot oil to release their aroma, then add the curry leaves.

Onions and tomatoes: Cook the onions until translucent before adding the tomatoes. Let the tomatoes soften and break down so they form the base of the sauce.

Getting the gravy right

Water: The recipe uses 60 ml, but the final consistency depends on how much moisture the tomatoes release. Simmer until the sauce looks right for spooning over rice or roti.

Coconut milk: Stir it in with the garam masala towards the end. Mix gently so the gravy stays smooth and the spices are distributed evenly.

Adding the eggs

Halved eggs: Cut the boiled eggs lengthways and add them once the gravy is seasoned. Stir gently to avoid breaking the whites or yolks.

Resting time: Leave the pan off the heat for 2 minutes after adding the eggs. This gives them time to warm through in the sauce.

Choosing the chilli

Green chilli: Finely sliced chilli goes into the onion mixture for heat. Its strength can vary, so taste the finished gravy before deciding whether to add more at the table.

Red chilli powder: This adds colour and a more even warmth throughout the sauce. The recipe includes both types of chilli, so adjust the seasoning to suit your preference.

What to serve with it

Rice: Plain rice is a simple partner for the tomato gravy and makes it easy to scoop up the sauce.

Roti: Serve with roti for a meal that can be eaten by tearing off pieces and dipping them into the curry. A lightly dressed vegetable side can add freshness.

Recipe notes & tips

• Have the eggs boiled and halved before you start cooking the gravy.
• Keep the heat at medium-high while the seeds crackle, and add the curry leaves promptly afterwards.
• Cook the tomatoes until soft rather than relying on a fixed time.
• Add the water gradually if you prefer a thicker gravy.
• Taste the sauce before adding the eggs so you can adjust its salt and heat.
• Stir gently once the eggs are in the pan to keep the halves intact.

Variations

• More heat: Add extra sliced green chilli to the onion mixture.
• Milder curry: Use less red chilli powder and leave out the green chilli.
• Thicker gravy: Simmer the sauce for longer before adding the eggs.
• Coriander finish: Scatter chopped fresh coriander over the curry before serving.
• Extra vegetables: Add chopped vegetables to the onion and tomato mixture and cook until tender.

Common mistakes to avoid

• Burning the seeds: Add the curry leaves after the seeds crackle for about 10 seconds, rather than leaving them in the oil too long.
• Undercooking the tomatoes: Keep cooking until they break down so the gravy is not made up of firm tomato pieces.
• Adding eggs too early: Put them in after the gravy is seasoned so they do not break apart during simmering.
• Stirring too firmly: Fold the eggs through gently to keep the halves whole.
• Over-reducing the gravy: Check its consistency as it simmers and stop when it is right for your chosen accompaniment.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until piping hot, stirring carefully so the eggs stay intact; add a splash of water if the gravy has thickened.

Frequently asked questions