Egg curry


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.