Egg Curry with Tomatoes and Cilantro
Egg Curry with Tomatoes and Cilantro is a flavorful North Indian North Indian Recipes dish prepared with quality ingredients. Grind coriander and cumin seeds in spice mill or with mortar and pestle to a powder.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionGrind coriander and cumin seeds in spice mill or with mortar and pestle to a powder.
Heat 1 Tbsp. oil in a large skillet over medium-high.
Add onion and cook, stirring frequently, until soft and beginning to brown, about 5 minutes.
Add ginger and garlic and cook, stirring, until fragrant, about 1 minute.
Add coriander, cumin, turmeric, and cayenne and cook until mixture starts to stick to bottom of skillet, about 1 minute.
Add potatoes and remaining 1 Tbsp. oil and toss to coat.
Add 1/2 cup water and scrape up any bits in bottom of skillet.
Stir in tomatoes and their juices and salt.
Bring to a simmer, breaking up tomatoes with a wooden spoon.
Cover and cook, adding more water by the tablespoonful if necessary, until potatoes are tender, 20–25 minutes.
Stir to combine (it’s okay, and kind of preferred, if some of the potatoes get a little smashed here).
Add eggs, turn to coat in sauce, and simmer until warmed through, about 5 minutes.
Divide curry among bowls and top with cilantro and yogurt.
Serve with rice or naan.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.