Egg Curry

This is a quick solution to a curry when there is no meat or fish. Best eaten hot over white rice. Garnish with cilantro leaves.

Prep Time:

15 min

Cook Time:

20 mins

Total Time:

35 min

Servings:

2

Yield:

2 servings

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, sliced
  • 1 teaspoon garlic paste
  • ½ teaspoon ginger paste
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ½ teaspoon chile powder
  • ¼ teaspoon ground black pepper
  • ¼ cup tomato puree
  • 1 ¼ cups water
  • 1 tablespoon vinegar
  • salt to taste
  • 4 hard-boiled eggs, halved

Directions

Step 1:
Heat oil in a large pot over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in garlic and ginger paste. Mix in coriander, cumin, turmeric, chile powder, and black pepper; cook until fragrant, about 1 minute. Add tomato puree; cook until curry thickens, about 4 minutes.

Step 2:
Pour water into the pot; bring sauce to a boil. Stir in vinegar and salt. Slip eggs into the pot; cook until flavors combine, about 5 minutes.