This is a quick solution to a curry when there is no meat or fish. Best eaten hot over white rice. Garnish with cilantro leaves.

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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

338 calories; protein 14.4g 29% DV; carbohydrates 11.7g 4% DV; fat 25.2g 39% DV; cholesterol 424mg 141% DV; sodium 463.5mg 19% DV. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/10/2016
Used prepared curry powder about 1 1/2 T rather than individual spice ingredients (for speed and convenience) and the diced tomatoes; also added green pepper and fresh mushrooms. This turned out wonderful. I did not put the eggs in the sauce rather placed them on top of the rice and spooned the sauce over. Beautiful presentation, great aroma and flavor. Read More
(18)

Most helpful critical review

Rating: 3 stars
04/16/2017
Meh. It wasn't bad at all just wasn't anything special. Read More
14 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
09/10/2016
Used prepared curry powder about 1 1/2 T rather than individual spice ingredients (for speed and convenience) and the diced tomatoes; also added green pepper and fresh mushrooms. This turned out wonderful. I did not put the eggs in the sauce rather placed them on top of the rice and spooned the sauce over. Beautiful presentation, great aroma and flavor. Read More
(18)
Rating: 4 stars
05/17/2017
As this recipe is stated, I rate it four stars. Good, but not perfect. Some of the other comments suggest adding some other veg, I also recommend this. Made as instructed, this is a very onion heavy dish. It would definitely benefit from some addition of peppers and diced tomatoes without changing the nature of the dish over much. I will be making it again. Also, a Punjabi friend suggested to use lemon juice and not vinegar, but that may be a regional thing. Read More
(10)
Rating: 4 stars
06/27/2017
I used chopped tomatoes and 2 oz of tomato paste (didn't have puree) afterward noticed the cook's note that you can just used chopped tomato so next time I'll leave out the paste. I thickened it a little with a tsp of cornstarch in a little bit of cold water. As suggested I served it over rice. When I make this again (and I will) I'll try one of the reviewers suggestions to use prepared curry powder. I was reluctant to tell my husband what was for dinner because he can be a little picky but he LOVED this. I think it could use a little more spice; I thought it was just a tad bland but it may be that I used so much tomato that it watered it down. This will be on the regular rotation for Meatless Monday. It was good. Read More
(5)
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Rating: 5 stars
08/30/2017
I made this and it was divine. It took no time at all and we couldn't believe how great it was. This is about to become one of my regular weekly staples. Read More
(3)
Rating: 4 stars
06/15/2016
I took the submitters advice and used tomatoes since I didn't have tomato puree on hand. The blend of spices resulted in great flavor. Next time I'll top this with some Sriracha. Read More
(2)
Rating: 5 stars
05/05/2019
This was good! On the advice of other commenters I threw in some additional veggies--frozen peas and some mushrooms I happened to have in the fridge. I also used a can of diced tomatoes in addition to a small can of tomato sauce (I don't find a huge difference between tomato puree and tomato sauce besides cost myself so I nearly always use plain tomato sauce when puree is called for). I always have a jar of ginger garlic paste in the fridge so I used a nice dollop of that instead of separate ginger paste and garlic paste. I left out the black pepper because not everyone here likes things hot. Next time I might cut down the coriander just a bit and honestly I can't help wondering how this would taste with a can of coconut milk. Read More
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Rating: 5 stars
07/08/2016
reallyyyy yummyyy!!!...I made 4 servings so 1/4 cup oil was not required. Will use less next time. Anyways I loved the flavors of the curry. Will surely make it again.:) Read More
Rating: 3 stars
04/16/2017
Meh. It wasn't bad at all just wasn't anything special. Read More
Rating: 5 stars
03/04/2020
Really delicious, especially if you're low on groceries. The best part about curry is that if you're familiar with making it, you know that you can substitute or add any ingredients you have on hand. Read More
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