Ingredients
2
2 servings
- •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
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.
Nutritional Facts
Per 2 servings
- Calories: 338
- Carbohydrate: 12g
- Fat: 25g
- Fiber: 3g
- Protein: 14g
- Sugar: 5g
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