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Spiced Egg Curry

"Onions, garlic, ginger, and tomatoes with a hit of spices and egg. A very south Indian curry, and easy to make. You can make sandwiches or stuff the curry in roti and pita, or eat it with rice and yogurt."

Ingredients :

3 tablespoons cooking oil
1 (1/2 inch) piece ginger, grated
4 curry leaves, or to taste
2 onions, finely sliced
1 teaspoon garlic paste
2 tablespoons chili powder
1 tablespoon coriander powder
1/2 teaspoon turmeric powder
salt to taste
2 ripe tomatoes, chopped
1 teaspoon tomato paste
4 hard-boiled eggs, chopped

Instructions :

Prep : 20M	Cook : 4M	Ready in : 37M

Heat oil in a pan over medium heat. Add ginger and curry leaves; cook and stir until flavor is released, 3 to 5 minutes.
Place onions into the pan containing the ginger mixture; cook until the onions are translucent, 3 to 4 minutes. Add garlic paste; cook until garlic releases aroma, 3 to 4 minutes.
Pour chili powder, coriander powder, turmeric powder, and salt into the onion mixture. Cook and stir, being careful not to burn the spices, until spices are incorporated, about 2 minutes.
Stir tomatoes and tomato paste into the pan; cook and stir until the tomatoes are soft, about 5 minutes.
Add boiled eggs to the pan; stir until eggs are coated, about 1 minute.

Notes :

You can use a mandolin to slice the onions if you want.
Mustard seeds can be added with the cooking oil. Cook and stir seeds until they sputter, about 5 minutes.
You can sprinkle 1/4 cup water on the curry if it is too thick.

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