![](https://cdn.statically.io/img/www.allrecipes.com/thmb/Flhe1l4HSfJgFEWPt_oGSeS1BvI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3663691-1db2218c7c7c4669bf9825ea2a4de509.jpg)
Ingredients
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2 tablespoons vegetable oil
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1 onion, sliced
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1 teaspoon garlic paste
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½ teaspoon ginger paste
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1 tablespoon ground coriander
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1 teaspoon ground cumin
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½ teaspoon ground turmeric
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½ teaspoon chile powder
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¼ teaspoon ground black pepper
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¼ cup tomato puree
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1 ¼ cups water
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1 tablespoon vinegar
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salt to taste
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4 hard-boiled eggs, halved
Directions
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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.
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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.
Cook's Note:
Substitute chopped tomatoes for the pureed if desired.
Nutrition Facts (per serving)
338 | Calories |
25g | Fat |
12g | Carbs |
14g | Protein |
Nutrition Facts | |
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Servings Per Recipe 2 | |
Calories 338 | |
% Daily Value * | |
Total Fat 25g | 32% |
Saturated Fat 6g | 28% |
Cholesterol 424mg | 141% |
Sodium 464mg | 20% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 3g | 12% |
Total Sugars 5g | |
Protein 14g | 29% |
Vitamin C 8mg | 9% |
Calcium 107mg | 8% |
Iron 3mg | 17% |
Potassium 381mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.