This is a very delicious easy tomato egg gravy or egg curry without onions. Delicious egg curry made with hard boiled eggs in tomato & bell pepper sauce gravy makes a quick Indian style side dish with rice or chapathi or poori. I used yellow bell peppers or capsicum, but you may use green or red capsicum as well.
We use hard boiled eggs to make this egg curry, and we can use hard boiled eggs made on stove top or we can use instant pot hard boiled eggs for this recipe.
You can see here how to make perfect hard boiled eggs on stove top.
However, it is too easy to make perfect instant pot hard boiled eggs without rack in very little time!
Making boiled eggs in instant pot is such a time saver and you can use the perfectly made boiled eggs to make egg curry, hard boiled egg sandwich, South Indian Kerala style egg aviyal etc and in many more recipes where hard boiled eggs are required!
Egg curry made with colorful bell peppers is also known as capsicum egg masala or kadai egg masala.
It simply means egg masala made with capsicum (bell peppers) and spices.
This is not a traditional or authentic version of kadai egg masala, but this is a simple but delicious capsicum egg masala or egg gravy without using onions.
Unlike the kadai egg masala, here capsicum slices are almost cooked into the tomato gravy, to make a delicious, slightly spicy gravy in which boiled eggs are added.
However, if you prefere a crunchy texture for the capsicum, you may cook the capsicum slices little less to your preference.
Even if you do not have onions at home, you can prepare this delicious capsicum egg curry which goes great as a side dish with Indian breads like chapathi, poori or with white rice, brown rice, biryani rice, pulao etc.
So here is how you can make this easy and delicious egg curry in tomato and capsicum gravy with spices.
How To Make Easy Egg Curry In Tomato And Capsicum Gravy?
We use the following ingredients to make easy egg curry in delicious tomato and capsicum gravy.
Ingredients To Make Easy Egg Curry In Tomato Capsicum Gravy
boiled eggs 6 to 7
tomatoes 3 medium sized
bell peppers 2 medium sized (any color of your choice)
water 1.5 cups (may adjust slightly based on your preference)
ginger garlic paste 1 tablespoon
cumin seeds 1 teaspoon
red chilies broken 3 to 4 (optional)
oil 4 tablespoons
salt as needed
sugar 1 teaspoon
soy sauce 1 tablespoon
Spice Powders
turmeric powder 1/2 teaspoon
red chili powder 1/4 teaspoon
coriander powder 2 tablespoons
garam masala powder 1 teaspoon
Step by Step Instructions
Make a tomato puree by blending the tomatoes & water in a blender, keep this mixture aside.
Remove the seeds from the bell peppers (capsicum) and slice in medium sized pieces, keep this aside separately.
In a pan, heat oil and add cumin seeds.
When the cumin seeds are lightly fried, add the red chilies (if using) and lightly fry the chilies too.
Carefully transfer the pureed tomato mixture to the pan (as the oil is hot do this very carefully without splashing), stir well.
Saute the tomato mixture in for about 2 to 3 minutes.
Add the ginger garlic paste, stir well and saute for another 1 to 2 minutes.
Stir well, cover the pan with lid and cook in low heat for about 7 to 8 minutes so the tomato mixture is well cooked and starts separating from the oil.
Once the tomato mixture is cooked, open the pan & stir the contents. Add all spices and mix well. Let this mixture cook in low heat for another 2 to 3 minutes.
Add the sliced bell peppers also to the pan, stir everything well. If needed, you may add a little more water to the pan (about 1/2 cup).
Cover the pan again with lid and cook in low heat for another 7 to 8 minutes so the bell peppers are also well cooked.
Open the pan, add the sugar also and stir well the contents and the delicious gravy for the curry is ready.
To add eggs to the gravy
Slice the eggs carefully in halves.
Transfer each sliced egg to the pan with the yellow facing up.
Using a long spoon, pour some of the gravy over all of the egg halves.
Let the eggs get roasted in the gravy for about 2 to 3 minutes.
After that, cover the pan with lid and cook in low heat for another 2 more minutes.
Once done, add in the soy sauce, gently stir the gravy and the delicious egg curry without onions is ready to be served.
Garnish with chopped cilantro leaves or curry leaves if desired.
Enjoy the delicious egg curry with rice, pulao, biryani, chapathi, poori etc as you like.
More Easy Egg Curry Recipes:
Below you can get the recipe for easy egg curry in tomato capsicum gravy!
Easy Egg Curry In Tomato Capsicum Gravy
Ingredients
- 6 hard boiled eggs
- 3 medium sized tomatoes
- 2 medium sized bell peppers any color of your choice
- 1.5 cups water may adjust slightly based on your preference
- 1 tablespoon ginger garlic paste
- 1 teaspoon cumin seeds
- 3 red chilies (broken) optional
- 4 tablespoons oil
- salt as needed
- 1 teaspoon sugar
- 1 tablespoon soy sauce
Spice Powders
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- 2 tablespoons coriander powder
- 1 teaspoon garam masala powder
Instructions
- Make a tomato puree by blending the tomatoes & water in a blender, keep this mixture aside.
- Remove the seeds from the bell peppers (capsicum) and slice in medium sized pieces, keep this aside separately.
- In a pan, heat oil and add cumin seeds.
- When the cumin seeds are lightly fried, add the red chilies (if using) and lightly fry the chilies too.
- Carefully transfer the pureed tomato mixture to the pan (as the oil is hot do this very carefully without splashing), stir well.
- Saute the tomato mixture in for about 2 to 3 minutes.
- Add the ginger garlic paste, stir well and saute for another 1 to 2 minutes.
- Stir well, cover the pan with lid and cook in low heat for about 7 to 8 minutes so the tomato mixture is well cooked and starts separating from the oil.
- Once the tomato mixture is cooked, open the pan & stir the contents. Add all spices and mix well. Let this mixture cook in low heat for another 2 to 3 minutes.
- Add the sliced bell peppers also to the pan, stir everything well. If needed, you may add a little more water to the pan (about 1/2 cup).
- Cover the pan again with lid and cook in low heat for another 7 to 8 minutes so the bell peppers are also well cooked.
- Open the pan, add the sugar also and stir well the contents and the delicious gravy for the curry is ready.
To add eggs to the gravy
- Slice the eggs carefully in halves.
- Transfer each sliced egg to the pan with the yellow facing up.
- Using a long spoon, pour some of the gravy over all of the egg halves.
- Let the eggs get roasted in the gravy for about 2 to 3 minutes.
- After that, cover the pan with lid and cook in low heat for another 2 more minutes.
- Once done, add in the soy sauce, gently stir the gravy and the delicious egg curry without onions is ready to be served.
- Garnish with chopped cilantro leaves or curry leaves if desired.
- Enjoy the delicious egg curry with rice, pulao, biryani, chapathi, poori etc as you like.
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