Nana's Pakistani Egg Curry

Recipe Ingredients

2 tablespoons	30ml	Ground coriander
2 tablespoons	30ml	Ground cumin
1/2 teaspoon	2.5ml	Chili powder
2 teaspoons	10ml	Ground turmeric
1 tablespoon	15ml	Vinegar
2 oz	56g	Water
1/4 cup	59ml	Vegetable oil
1 cup	62g / 2.2oz	Onion - chopped (large)
2 tablespoons	30ml	Fresh ginger - chopped
7		Garlic - chopped
7		Tomatoes - chopped (or 3 cups) (medium)
1		Tomato sauce - (8-ounce)
1/8 teaspoon	0.6ml	Sugar
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Pepper
12 teaspoons	60ml	Hard boiled eggs - peeled (medium)
1/8 cup	2g / 0.1oz	Cilantro - chopped
1		Rice - recipe follows

Recipe Instructions

Mix first 4 spices with vinegar and water to make a thin paste. Set aside.

Heat a large pot over medium flame and pour vegetable oil in. Add onion, ginger and garlic into pot and saute until golden brown.

Add spice mixture to onion mixture. Add more water in small amounts if mixture begins to stick.

Add chopped tomatoes to onion mixture. Pour tomato sauce into a 2-cup measuring cup and add enough water to make 2 cups of sauce. Add to onion mixture and simmer for 20 minutes. Add a pinch of sugar, salt and pepper.

Cut eggs in half lengthwise. Add eggs to sauce. Top with cilantro. Serve over rice.

Recipe by: Jennifer Mangum

Source:
Time-Life Foods of the World Indian Cooking

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