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egg curry with capsicum

Easy Egg Curry In Tomato Capsicum Gravy

Easy, delicious egg curry without onions using tomato and capsicum gravy! This is a delicious side dish prepared using hard boiled eggs that goes great with rice or Indian breads like chapathi, poori etc.
Course Side Dish
Cuisine Indian
Keyword easy egg curry recipe, egg curry
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 207kcal


  • 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

  • ½ teaspoon turmeric powder
  • ¼ teaspoon red chili powder
  • 2 tablespoons coriander powder
  • 1 teaspoon garam masala powder


  • 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 ½ 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.


Calories: 207kcal | Carbohydrates: 9g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 243mg | Potassium: 404mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2257IU | Vitamin C: 92mg | Calcium: 55mg | Iron: 2mg