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.