Egg Bhuna with Bold Tomato and Onion Masala

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A hearty Bangladeshi egg curry where hard-boiled eggs are simmered in a spiced tomato and caramelized onion gravy. This Indian recipe, ready in about 40 minutes, pairs hard-boiled eggs, peeled, mustard oil, onion, finely sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 hard-boiled eggs, peeled
• 3 tbsp mustard oil
• 2 medium (200 g) onion, finely sliced
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 medium (200 g) tomato, finely chopped
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1.5 tsp coriander powder
• 1 tsp salt
• 1 cup water
• 2 tbsp fresh coriander leaves, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp mustard oil in a large skillet over medium heat until hot and shimmering. Add 2 medium finely sliced onions and sauté for 10-12 minutes until deep golden and fragrant.
2. Step 2: Stir in 1 tsp ginger paste and 1 tsp garlic paste, cooking for 2 minutes until aromatic.
3. Step 3: Add 2 medium finely chopped tomatoes, 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp cumin powder, 1.5 tsp coriander powder, and 1 tsp salt. Cook the masala for 8-10 minutes, stirring occasionally, until oil separates and the mixture thickens.
4. Step 4: Carefully add 6 peeled hard-boiled eggs to the pan, stirring gently to coat them with the masala.
5. Step 5: Pour in 1 cup water, bring to a simmer, cover, and cook for 7-8 minutes to allow the eggs to absorb the flavors.
6. Step 6: Garnish with 2 tbsp chopped fresh coriander leaves and serve hot with steamed rice or flatbread.