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Ingredients

2 teaspoons vegetable oil, or more to taste 1 teaspoon cumin seeds ½ teaspoon mustard seed 1 onion, chopped 2 teaspoons ground coriander 1 teaspoon ginger-garlic paste 1 teaspoon red chile powder, or more to taste 4 tomatoes, chopped 1 cup water 6 hard-boiled eggs, peeled, or more to taste salt to taste

Nutrition Info

197 calories carbohydrate: 12.9 g cholesterol: 318 mg fat: 11 g fiber: 3.4 g protein: 11.7 g saturatedFat: 2.9 g servingSize: - sodium: 187 mg sugar: 7.2 g transFat: : - unsaturatedFat: : -

Heat oil in a large skillet over medium heat. Add cumin seeds and mustard seeds, cook and stir until browned, about 1 minute. Add onion, cook and stir until golden, about 6 minutes. Stir in coriander, ginger-garlic paste, and chile powder, cook until fragrant, about 1 minute.
Stir tomatoes into the skillet. Cover and cook until softened, 5 to 10 minutes. Pour in water, bring to a boil. Add eggs, cook until flavors combine, about 2 minutes. Season curry with salt and remove from heat.

4 servings

Made with the easiest ingredients and tastes yummy. Garnish with cilantro leaves and serve hot with any kind of bread.