Recipe Egg Curry - All Recipes for Cooking

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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

Nutrition Info

337.6 calories carbohydrate: 11.7 g cholesterol: 424 mg fat: 25.2 g fiber: 3.4 g protein: 14.4 g saturatedFat: 5.5 g servingSize: - sodium: 463.5 mg sugar: 5 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

2 servings

Recipe Note

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.

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