Ingredients 2 Tbsp vegetable oil 1 onion, sliced 1 tsp garlic paste ½ tsp ginger paste 1 Tbsp ground coriander 1 tsp ground cumin ½ tsp ground turmeric ½ tsp chile powder ¼ tsp ground black pepper ¼ cup tomato puree 1 ¼ cups water 1 Tbsp vinegar salt to taste 4 hard-boiled eggs, halved cooked white rice
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.