Egg Curry

Ingredients

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

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.