Description
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.
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
Instructions
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 2