- 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
- 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.
04/25/2018
recipepes.com
Egg Curry, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
