Easy Egg Curry Recipe without Tomatoes
Egg Curry is my goto recipe for pot-lucks where I am not sure about meat / fish preferences of the group. This Easy Egg Curry recipe gives you a rich, sweet and spicy curry without tomatoes and is ready just in 35 minutes!
What Can I use instead of tomatoes in my Curry?
In this recipe I have used a combination of tomato ketchup and milk powder to get the sweet tangy flavor. Here are some additional tomato substitutes if you’re out of tomatoes or want to speed up the curry making process.
1. Tomato Sauce/Ketchup and Milk Powder: Since Tomato Ketchup/ Sauce is quite concentrated, for a recipe where you need 2-3 tomatoes, use 1 tbsp of tomato sauce and dilute it with water. I also used Milk powder to get some volume in the curry. Since the ketchup already has salt and sugar, you may have to adjust the sweetness you’d like in the curry by adding water and some cornstarch.
2. Tamarind Paste: If your dish calls for a sweet and sour tangy taste, tamarind paste can be a great substitute for tomatoes. Use 3/4tbsp of tamarind paste for substituting 2 tomatoes.
3. Plums: If it is Plum season and you happen to have plums, they can be a great substitute, just make sure you cook them well.
4. Raw Mangoes: I love using Raw mangoes in chutneys and lentils. However, if you’re looking for the rich red color, you’ll have to look at other alternatives.
How to Make Egg Curry?
Ingredients:
- 12 Large Organic eggs
- 1.5 tbsp Vegetable oil + 1 tbsp
Spices
- 1 tsp turmeric
- 1.5 tsp coriander powder
- 1.5 tsp Kashmiri Red Chilli Powder
- 1.5 tsp Cumin Powder
- 1 tsp dry fenugreek leaves
- 2 small Cinnamon sticks
- 6 cloves
- 8-10 black peppercorns
- 4-5 Green Cardamom
- 1.5 tsp salt
Herbs and Veggies
- 6-7 Garlic cloves
- 1 inch ginger
- 6 green chillies
- 1 medium large onion
- 1 medium Gold potato (optional)
Tomato substitute
2-3 tbsp milk powder
2 tbsp Tomato Ketchup
Step by Step Process for Making Egg Curry:
Preparation:
- Bring water to boil in a large saucepan on high heat with a pinch of salt and boil 12 eggs. Make sure there is at least 1.5 inch of water over the eggs and there is room for the water to boil without spilling out. (Pic# 1)
- It will take about 15-20* minutes for the eggs to be hard-boiled.
- Once the eggs cool down, peel them and cut them in half for 10 minutes (Pic#2)
- Peel the onion, ginger and garlic. Roughly chop them and set aside. Wash and remove the stem of the green chillies. (Pic #3)
- Cook the potato in the microwave on High setting for 2-3* minutes. (Pic #4)
- Peel and cut it into 1/2 inch pieces.
*Times may vary dependent on your appliance settings
Curry Paste:
1. In a large pan/ wok on medium heat add the oil. When warm, add in the whole spices – cinnamon stick, cloves, cardamom and peppercorns. (Pic #5)
2. Saute for 1-2 minutes, then add in the green chillies, chopped onion, ginger and garlic. (Pic#6)
3. Add in a pinch of salt to cook the onions faster. Cook for 4-5 minutes or until the raw smell of ginger garlic goes away and the onions are soft and translucent. (Pic#7)
4. Turn off heat and let the mixture cool.
5. Once the mixture cools, transfer the contents to a blender and add tomato ketchup. (Pic#8)
6. Grind into a smooth paste. (Pic#9)
Cooking the Curry:
1. In the same pan on medium heat, take some oil.
2. When the oil is warm, add the curry paste to the pan. (Pic#10)
3. Saute the paste for 5-7 minutes or until the mixture loses its moisture. (Pic#11)
4. Then, add in the dry spices – turmeric, coriander powder, red chilli powder, cumin powder and salt. (Pic#12)
5. Saute for 2-3 minutes continuously, taking care not to burn the spices. (Pic#13)
6. Add in the cooked potatoes and mix well. (Pic#14)
Bring it all together:
- Add the egg halves to the curry paste and saute for 1-2 minutes. (Pic# 14)
- Add 1/2 cup warm water with the milk powder and form a smooth paste. (Pic#15)
- Add the milk powder mix to the pan, and mix well. Also add about 1 cup of hot water and bring the curry to boil. (Pic#16)
- Add in the roasted dry fenugreek leaves and Enjoy!
Easy Egg Curry without Tomatoes
Equipment
- 1 Blender
Ingredients
- 12 Large Eggs Organic, Cage Free
- 2.5 tbsp Vegetable Oil
Spices
- 1 tsp Turmeric Powder
- 1.5 tsp Coriander Powder
- 1.5 tsp Kashmiri Red Chilli Powder reduce to 1 tsp if using regular red chilli powder
- 1.5 tsp Cumin Powder
- 1 tsp Dry fenugreek leaves
- 2 Small Cinnamon sticks
- 6 Cloves
- 8-10 Black peppercorns
- 4-5 Green Cardamom pods
- 1.5 tsp Salt
Herbs and Veggies
- 6-7 Garlic cloves
- 1 inch Ginger
- 1 Medium-Large Onion
- 1 Medium Gold Potato
Tomato substitute
- 2-3 tbsp Milk Powder
- 2 tbsp Tomato Ketchup
- 1/2 cup Warm Water
Instructions
Preparation
- Bring water to boil in a large saucepan on high heat with a pinch of salt and boil 12 eggs. Make sure there is at least 1.5 inch of water over the eggs and there is enough room for the water to boil without spilling out.
- It will take about 15-20* minutes for the eggs to be hard-boiled.
- Once the eggs cool down, peel them and cut them in half for 10 minutes
- Peel the onion, ginger and garlic. Roughly chop them and set aside. Wash and remove the stem of the green chillies.
- Cook the potato in the microwave on High setting for 2-3* minutes.
- Peel and cut the potato into 1/2 inch pieces.
Curry Paste
- In a large pan/ wok on medium heat add the oil. When warm, add in the whole spices - cinnamon stick, cloves, cardamom and peppercorns.
- Saute for 1-2 minutes, then add in the green chillies, chopped onion, ginger and garlic.
- Add in a pinch of salt to cook the onions faster. Cook for 4-5 minutes or until the raw smell of ginger garlic goes away and the onions are soft and translucent.
- Turn off heat and let the mixture cool.
- Once the mixture cools, transfer the contents to a blender and add tomato ketchup.
- Grind into a smooth paste.
Cooking the Curry
- In the same pan on medium heat, take some oil.
- When the oil is warm, add the curry paste to the pan.
- Saute the paste for 5-7 minutes or until the mixture loses its moisture.
- Then, add in the dry spices - turmeric, coriander powder, red chili powder, cumin powder and salt.
- Saute for 2-3 minutes continuously, taking care not to burn the spices.
- Add in the cooked potatoes and mix well.
Bring it all together
- Add the egg halves to the curry paste and saute for 1-2 minutes.
- Add 1/2 cup warm water with the milk powder and form a smooth paste.
- Add the milk powder mix to the pan, and mix well. Also add about 1 cup of hot water and bring the curry to boil.