Tofu Egg Curry, an Indian style curry
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Tofu Egg Curry

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Curry
Cuisine: Indian
Servings: 8 servings
Author: Vaishali


  • 1 12- oz package firm tofu, drained and then diced into 3/4-cm cubes
  • 1/2 red onion, diced
  • 2 tomatoes, diced
  • 1/2 tsp turmeric
  • Juice of 1/2 lemon
  • 1 tsp paprika, optional
  • 1/4 cup coriander leaves, minced
  • 1/2 tsp grated nutmeg
  • Salt to taste
  • For masala:
  • 1 cup grated frozen or fresh coconut
  • 1 tbsp vegetable oil
  • 1 red onion, sliced
  • 5 cloves of garlic, sliced
  • 1 tsp black cumin or shahi jeera
  • 2 tsp fennel seeds or saunf
  • 2 tsp coriander seeds
  • 2 dry red chilies
  • 1 tsp black peppercorns
  • 1- inch stick of cinnamon


  • Make the masala:
  • Heat half a tablespoon of oil. Add the cloves, cinnamon, black cumin, coriander seeds, fennel seeds, black peppercorns and red chilies and saute until the coriander is a few shades darker and the spices are fragrant.
  • Add the onions and garlic with a pinch of salt. Saute, stirring frequently, until the onions start to brown.
  • Add the coconut (thaw first if frozen). After adding the coconut, don't wander away because coconut can burn fast. Stir frequently until the coconut's turning pale blonde and toasty.
  • Transfer the mixture to a blender, add a cup of water, and blend into a smooth paste.
  • Make the curry:
  • Heat the remaining oil. Add the onions and some salt and saute until they start to brown.
  • Add the tomatoes, turmeric, and paprika, if using. Stir to mix, cover with a lid, and let it all cook until the tomatoes are quite mushy.
  • Add the ground masala and stir well to mix. If the curry is really thick, add some water to thin it out.
  • Bring the curry to a boil, add salt, then add the grated nutmeg and tofu cubes. Stir well to mix.
  • Let the tofu poach in the curry over medium-low heat, about 8 minutes.
  • Squeeze in the lemon juice and add the coriander leaves.
  • Serve hot with some rice.