Prep Time: 15 minutes
Cook Time: 20 minutes
Note: All ingredients in blue is available at alcoeats.com
|ALCO Cumin Powder||1 tsp|
|ALCO Turmeric Powder||1 tsp|
|ALCO Egg Curry Masala||1 tbsp.|
|ALCO Coriander Powder||1 tbsp.|
|ALCO Kashmiri Chili Powder||1/2 tsp|
|Black Pepper||1/4 tsp(ground)|
|Ginger paste||1 tsp|
|Garlic paste||1/2 tsp|
|Vegetable oil||2 tbsp.|
|Tomato puree||1/4 cup|
|Water||1 1/4 cup|
|Hard-boiled eggs (halved)||4|
- Firstly, Boil eggs, and keep them aside. Then heat oil in a large pot over medium heat. Add onion, cook, and stir until browned, about 5 minutes.
- Then add stir in garlic and ginger paste. Mix in Coriander Powder, Cumin Powder, Turmeric Powder, Red Chili Powder, Egg Curry Masala, and black pepper, cook until fragrant, about 1 minute.
- Then 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.
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