Onion egg curry without tomatoes or without tomato puree is easy to prepare and very tasty which makes a simple, quick side dish with chapathi or poori.
You can also enjoy this onion egg curry without tomatoes with rice, dosa, appam etc if you wish.
You can also try this Kerala style dry egg roast without tomatoes which is an easy, delicious South Indian Kerala style egg roast made using just onions and spices.
This onion egg curry without tomatoes is different from the Kerala egg roast, as this onion egg curry has some gravy although the gravy is quite thick.
More Egg Curry Recipes In This Blog:
So here is how you can make this yummy onion egg curry without tomatoes following this easy onion egg curry recipe or onion egg masala recipe.
Egg Curry Without Tomatoes Recipe Below
Egg Curry Without Tomatoes - How To Make Egg Curry Without Tomatoes
- 4 eggs
- 2 large onions
- 2 cloves garlic crushed
- 1 green chilies sliced
- 1 cup water
- extra water as needed to boil the eggs
- 1/4 teaspoon salt or as needed
- 4 tablespoons oil
- 1 teaspoon mustard seeds
- 4 dry red chilies
- curry leaves a few
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 tablespoon coriander powder
- 2 teaspoons garam masala powder
- Boil the eggs in enough water with salt in low to medium heat for about 10 minutes until the eggs are cooked, keep the boiled eggs aside.
- Peel the onions and slice into thin long slices. Keep the sliced onions aside.
- Heat oil in a pan or skillet (or use a kadai), add mustard seeds.
- When the mustard seeds splutter, add the dry red chilies and curry leaves, fry for a few seconds.
- Add garlic and green chili to the pan, stir fry for about 1 to 2 minutes.
- Add the onions and enough salt, mix everything well and stir fry the onions until the onions are transparent, this will take about 7 to 8 minutes.
- Add all spices other than the garam masala powder (we add this towards the end) to the onion, mix well and stir fry for another 8 to 10 minutes or until the onions are lightly browned and the spices are well blended with the onions.
- Add the water to the onions, mix well, cover the pan or skillet and cook for another 4 to 5 minutes.
- Open the pan, add the garam masala powder to the mixture and let it simmer in medium heat for another 10 more minutes or until the onion gravy is well blended with the garam masala. By this time you can see that the gravy has turned almost dark in color and the oil is separating from the gravy. Now the onion gravy for the egg curry is ready, let us add the eggs to this gravy.
- Remove the shells from the boiled eggs and slice each egg in half.
- Add the egg halves to the onion gravy with the yellow side up, and using a spoon, add some gravy on top of the egg halves.
- Cover and cook the onion egg curry in low heat for another 2 more minutes so the onion masala will mix well the eggs.
Hope you found this post on onion egg curry without tomatoes helpful in making easy and delicious onion egg curry for chapathi and poori.