Indian onion curry – Pyaz Ki Sabzi

Ingredients for 2 servings:

• 4 eggs, size M
• 400 g onion(s), peeled
• 2 tomatoes, approx. 240 g
• 2 medium-sized garlic cloves
• 4 tbsp rapeseed oil
• 1 tsp coriander powder
• 1 tsp, heaped turmeric powder
• 1 tsp, heaped ginger powder
• 75 g crème fraîche
• 75 ml vegetable stock
• 1 tbsp ghee
• Salt and pepper, freshly ground

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Vegetarian highlight from Rajasthan

Boil the eggs hard and peel them. Dice the onions fairly well. Blanch the tomatoes, peel off the skins, and cut into small cubes. Finely chop the garlic. Heat the oil and fry the onions over medium heat until they begin to brown slightly. Add the garlic, coriander, turmeric, ginger, and chili and fry briefly. Mix in the diced tomatoes, deglaze with the crème fraîche and stock, and simmer over medium heat for about 5 minutes. Meanwhile, halve the eggs and fry them cut-side down in ghee until lightly browned. Season with salt and pepper. Serve with rice or naan bread.