Egg Curry Recipe

Egg Curry Recipe

  • 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
  1. 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. 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 of the Day|