Name: Egg Curry
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Vegetable oil - 2 tablespoons; Onion, sliced - 1; Garlic paste - 1 teaspoon; Ginger paste - ½ teaspoon; Ground coriander - 1 tablespoon; Ground cumin - 1 teaspoon; Ground turmeric - ½ teaspoon; Chile powder - ½ teaspoon; Ground black pepper - ¼ teaspoon; Tomato puree - ¼ cup; Water - 1 ¼ cups; Vinegar - 1 tablespoon; Salt to taste - 1 tablespoon; Hard-boiled eggs, halved - 4

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Egg Curry

1. Vegetable oil - 2 tablespoons

2. Onion, sliced - 1

3. Garlic paste - 1 teaspoon

4. Ginger paste - ½ teaspoon

5. Ground coriander - 1 tablespoon

6. Ground cumin - 1 teaspoon

7. Ground turmeric - ½ teaspoon

8. Chile powder - ½ teaspoon

9. Ground black pepper - ¼ teaspoon

10. Tomato puree - ¼ cup

11. Water - 1 ¼ cups

12. Vinegar - 1 tablespoon

13. Salt to taste - 1 tablespoon

14. Hard-boiled eggs, halved - 4

How to cook deliciously - Egg Curry

1. Stage

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.

2. Stage

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.