DELHI-STYLE EGG CURRY
Wonderful for a weekend brunch, or for supper after the theatre, this curry is a joy to prepare when you feel like pottering about in the kitchen on a rainy day. It is nourishing, warming and yummy. I always serve it with either parathas or rice, with pickles and chutneys alongside. Use more or less chile powder and green chilies depending on how spicy hot you like your food. Adapted from a recipe by Madhur Jaffrey. For garam masala, see recipe #6588, Garam Masala II by Recipezaar. Add to it 1 tablespoon cardamom seeds, a 2-3 inch stick of cinnamon, broken up, increase the nutmeg to 1/3, and follow the same method. Use the required amount as per the recipe below.
Provided by Daydream
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Place the oil in a medium to large non-stick lidded pan and heat over a medium-high flame.
- Add the sliced onions when the oil is hot, and stir and saute about 6 minutes until they become reddish brown in color.
- Toss in the ginger and garlic and continue to stir and fry for a minute.
- Next add the ground spices, namely the coriander, cumin, turmeric, chile powder and paprika, and mix and stir for around 10 seconds.
- Start adding the yoghurt, a tablespoon at a time, stirring well after each addition until it is absorbed.
- Place all the finely chopped tomatoes in the pan and cook, stirring, for 3-4 minutes, until they become pulpy- you can mash them with the back of a wooden spoon, or a potato masher, to aid the process.
- When the tomatoes are pulped to your liking, add the chicken stock and salt to taste, bring to the boil, cover the pan, then gently simmer the sauce for 15-20 minutes over a low heat, during which time it will thicken.
- The sauce can be prepared to this stage ahead of time.
- When ready to serve, stir the whipping cream, garam masala, chilies and cilantro into the heated sauce, then season with more salt if necessary.
- Lay the hard-boiled eggs in a single layer, cut side up, in the sauce, and spoon some sauce over them.
- Serve as recommended above with parathas or rice.
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Fadhili Nyawire
[email protected]This recipe is a must-try for any fan of egg curry. It's easy to make and the results are amazing.
Dorothy Lora Massey
[email protected]This is one of my favorite egg curry recipes. It's so flavorful and delicious. I always get compliments when I make it.
sonju sorder
[email protected]I love the simplicity of this recipe. It's just a few ingredients and it comes together quickly. The results are amazing.
Rabby Sat
[email protected]This is a great recipe for a quick and easy weeknight meal. The eggs are cooked perfectly and the sauce is delicious.
Laal Chan
[email protected]I'm not a big fan of egg curry, but this recipe changed my mind. It's so delicious and flavorful. I will definitely be making this again.
Vane
[email protected]This recipe is a keeper! It's simple to make and the results are amazing. The eggs are tender and the sauce is rich and flavorful.
Saruk Islam
[email protected]I made this last night and it was a hit with my family. The sauce was so flavorful and the eggs were cooked perfectly. I will definitely be making this again.
bahlul umar
[email protected]I love this recipe! It's so easy to make and it always comes out delicious.
Ernest Leonard
[email protected]I followed the recipe exactly and it turned out great! The eggs were cooked perfectly and the sauce was amazing.
Ella Aovie
[email protected]This is the best egg curry recipe I've ever tried! It's so flavorful and delicious. My family loved it too. I will definitely be making this again.