Tomato Puree Egg Curry

by Sunitha Fernandez
Egg with tomato puree and other ingredients
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Votes: 1
Rating: 4
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Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. For preparing tomato puree egg curry, heat coconut oil in a pressure cooker and splutter mustard seeds.
  2. SautT in the onions with salt till it becomes transparent.
  3. Then add in the ginger-garlic paste and sautT for 2 minutes on low flame.
  4. After that add in chilly powder, egg masala powder, turmeric powder, coriander powder, curry leaves and garam masala. Saute it for 2 minutes.
  5. Toss in the tomatoes and sautT till the oil separates.
  6. Then add in the tomato puree and mix it for 1 minute.
  7. Now add in the potatoes. Mix it well, close the lid of the pressure cooker and allow it to cook.
  8. Once the potatoes are cooked, add in the hard boiled eggs. Allow it to simmer on low flame for 2 minutes.
  9. Garnish with coriander leaves.
  10. Tomato puree egg curry is ready. Serve hot with chapatti, bread, etc.
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