Basic Ridge Guard Tomato Curry

Ingredients

• 4 pieces Ripe Tomatoes (chopped coarse)
• 4 pieces Eggs (hard‑boiled, peeled and halved)
• 2 tablespoons Vegetable Oil (neutral oil with high smoke point)
• 1 tablespoon Unsalted Butter (cut into small pieces)
• 1 medium Onion (finely chopped)
• 1 teaspoon Garlic Paste (or 2 cloves minced)
• 1 teaspoon Ginger Paste (or 1 teaspoon freshly grated ginger)
• 1/2 teaspoon Turmeric Powder (ground)
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• 1 teaspoon Coriander Powder (ground)
• to taste Salt
• 2 tablespoons Fresh Cilantro (chopped for garnish)

Instructions

1. Prepare Ingredients

   Chop the tomatoes coarsely, finely dice the onion, and set aside the boiled egg halves.

   Time: PT5M

2. Make the Spice Base

   Heat the oil and butter in a saucepan over medium flame (about 1‑inch flame height). Add the chopped onion and sauté until translucent, about 3 minutes.

   Time: PT3M

   Temperature: Medium flame

3. Add Aromatics

   Stir in garlic paste, ginger paste, turmeric, red chili powder, and coriander powder. Cook for another 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium flame

4. Cook Tomatoes

   Add the chopped tomatoes and salt. Cook on medium flame, stirring occasionally, until the tomatoes break down and the oil separates from the masala, about 8 minutes.

   Time: PT8M

   Temperature: Medium flame

5. Add Egg Halves

   Gently place the boiled egg halves into the tomato gravy. Simmer for 4 minutes, turning the eggs once so they absorb the sauce.

   Time: PT4M

   Temperature: Medium flame

6. Finish and Garnish

   Turn off the heat, sprinkle chopped cilantro on top, and give the curry a final gentle stir.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

10g

Carbohydrates

12g

Fat

15g

Fiber

2g