Indian tomato curry

Ingredients for 4 servings:

• 480 g tomatoes (from a can)
• 1 tsp ginger (freshly chopped)
• 1 garlic clove(s) (crushed)
• 3 eggs
• 4 tbsp oil
• 1 tsp chili powder
• 1 tsp salt
• ½ tsp coriander (ground)
• ½ tsp cumin, ground
• ½ tsp mustard seeds
• ½ tsp black cumin
• ½ tsp fenugreek
• 1 pinch(s) cumin, white
• 3 chili peppers, red
• 2 tbsp lemon juice
• ½ bunch coriander

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Place the tomatoes in a large bowl. Add the ginger, garlic, chili powder, salt, coriander, and cumin to the tomatoes and mix well. Heat the oil in a saucepan, then add the mustard seeds, nigella, chili, cumin, and fenugreek seeds and heat for 1 minute. Stir-fry and remove the pan from the heat. Add the tomato mixture to the spice mix and return to the heat. Cook for about 3 minutes, stirring continuously, then reduce the heat and simmer uncovered for 7-10 minutes, stirring occasionally. Meanwhile, hard-boil the eggs. Drizzle with lemon juice. Transfer the curry to a serving bowl and keep warm. Quarter the hard-boiled eggs and fold them into the curry. Finally, chop the fresh coriander and garnish the curry with it.