Egg Curry

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, sliced
• 1 teaspoon garlic paste
• 0.5 teaspoon ginger paste
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon chile powder
• 0.25 teaspoon ground black pepper
• 0.25 cup tomato puree
• 1.25 cups water
• 1 tablespoon vinegar
• salt to taste
• 4 hard-boiled eggs, halved

Steps

1. Warm the oil in a large pot over medium heat. Cook the onion, stirring, for about 5 minutes, until browned. Stir in the garlic and ginger pastes, then the coriander, cumin, turmeric, chile powder and black pepper. Cook for about 1 minute, until fragrant. Mix in the tomato puree and cook for about 4 minutes, until the curry thickens.
2. Add the water and bring the sauce to a boil. Mix in the vinegar and salt, then slip in the eggs. Cook for about 5 minutes to combine the flavors.