Super flavorful and a tad bit spicy, this Assamese style tomato egg curry is one kickass Indian curry you absolutely need to try replicating in your kitchen. The curry requires just a few minutes of kitchen time and a simple blend of ingredients to put together, and is sure to become your next favorite.
Scroll down and read on to get a quick overview of everything you need to know about making it.
Ingredients For the Recipe
A few simple pantry staples is all you’ll need to put this Assamese style tomato egg curry together.
- Mustard oil: 1 tbsp
- Cumin seeds: 2 tsp
- Onions (sliced): ½ cup
- Green chilies (sliced): 1
- Tomatoes (roughly chopped): 1 cup
- Turmeric powder: ½ tsp
- Red chili powder: 2 tsp
- Garam masala: 1 tbsp
- Salt: ½ tablespoon or as per taste
- Potatoes (boiled and chopped): ½ cup
- Water: 1 cup
- Egg: 1
- Coriander leaves (chopped): For garnish
How to Make the Assamese Style Tomato Egg Curry
Once you have all your ingredients ready, here’s what you’ll need to do to make the curry.
Heat oil in a pan. Add the cumin seeds. Saute.
Next, add the sliced onions and saute. Cook until they turn translucent.
Add the green chili next and mix.
Next, add in the tomatoes and saute. Saute for 2 minutes or until the tomatoes start to get mushy.
Add the powdered spices next and saute.
Add the boiled and chopped potatoes and mix well.
Pour water over the mixture and mix well.
Once the water starts boiling, break open an egg. Let the egg cook a bit and mix everything together.
Cook the mixture for 2 minutes so that the egg is perfectly cooked.
Garnish with chopped coriander leaves and serve hot with rice of your choice.
Frequently Asked Questions
This Assamese style tomato and egg curry has egg, potatoes and tomatoes as the hero ingredients. If you really want to add some more elements to this dish, you can throw in some classic curry veggies of your choice- bell peppers, carrots, peas, green beans or even mushrooms. 
You definitely can! You can prep the tomato and spice base of the curry up to 7 days in advance and refrigerate it until it is ready to be used. Then, all you need to do is put the potatoes and the other ingredients together, and you’ve got yourself a quick curry all ready to be relished. 
Your leftover Assamese style tomato egg curry can be stored in the refrigerator for up to 3 days. Just make sure you use an airtight container, and reheat it in the microwave or on low heat over the stovetop. 
Tips & Tricks to Make the Assamese Style Tomato Egg Curry
Ready to give this flavorful curry a shot? Keep these additional tips and tricks in mind to get those flavors spot on!
- Want to tone down the spiciness of the dish? You can add some whisked yogurt into the curry along with the spices, and let it simmer.
- To bring some creaminess into the curry, you can add some cashew paste or fresh cream as well.
- To make the curry more flavorful and have that delicious gravy, you can also add some tomato paste into it.
- If you’re not a fan of how egg comes into this curry, you can also boil the egg separately and then add it into the curry towards the end.
- Don’t forget to top the piping hot egg curry with a generous sprinkle of chopped coriander leaves before you serve.
Serving Ideas & Suggestions
Just like any other Indian curry, this tomato egg curry tastes fantastic when paired with some hot chapatis or parathas or even some naan bread on the side. If you’re not in the mood for some flatbread, you can also serve it with some steamed or flavored rice of your choice.
Want to add some more dishes to this Indian fare? Here are a few great recipe ideas you can consider pairing with this delicious curry.
Assamese Style Tomato Egg Curry
Ingredients
- 1 tablespoon Mustard Oil
- 2 teaspoon Cumin Seeds
- ½ cup Onions , (sliced)
- 1 Green Chilies , (sliced)
- 1 cup Tomatoes , (roughly chopped)
- ½ teaspoon Turmeric Powder
- 2 teaspoon Red Chili Powder
- 1 tablespoon Garam Masala
- ½ tablespoon Salt
- ½ cup Potatoes , (boiled and chopped)
- 1 cup Water
- 1 Egg
- 1 sprig Coriander Leaves , (chopped for garnishing)
Instructions
- Heat oil in a pan. Add the cumin seeds. Saute.
- Next, add the sliced onions and saute. Cook until they turn translucent.
- Add the green chili next and mix.
- Next, add in the tomatoes and saute. Saute for 2 minutes or until the tomatoes start to get mushy.
- Add the powdered spices next and saute.
- Add the boiled and chopped potatoes and mix well.
- Pour water over the mixture and mix well.
- Once the water starts boiling, break open an egg. Let the egg cook a bit and mix everything together.
- Cook the mixture for 2 minutes so that the egg is perfectly cooked.
- Garnish with chopped coriander leaves and serve hot with rice of your choice.
Notes
- You can add more eggs if you like your curry thick.
Leave a Reply