Delhi Style Egg Curry Recipes

DELHI-STYLE EGG CURRY

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.

INDIAN EGG CURRY

Steps:

• Heat oil in a large skillet over medium heat. Add cumin seeds and mustard seeds; cook and stir until browned, about 1 minute. Add onion; cook and stir until golden, about 6 minutes. Stir in coriander, ginger-garlic paste, and chile powder; cook until fragrant, about 1 minute.
• Stir tomatoes into the skillet. Cover and cook until softened, 5 to 10 minutes. Pour in water; bring to a boil. Add eggs; cook until flavors combine, about 2 minutes. Season curry with salt and remove from heat.

A VERY ANGLO-INDIAN EGG CURRY

Steps:

• Cook eggs in boiling water 8 minutes. Drain and cool slightly, then shell and set aside.
• Cook potatoes in boiling salted water 6 minutes or until tender but not falling apart. Drain and set aside.
• Grind coriander, cumin and cardamom seeds in a pestle and mortar and mixt with the ginger, turmeric and chilli.
• Heat a large deep frying pan over medium heat and dry fry spices 1 minute. Add butter and oil, then garlic, onions and celery. Fry 10-12 minutes until they start to brown.
• Add potatoes, passata and cream to the pan and gently warm through. Season to taste. Quarter the eggs. Divide the curry between plates, placing eggs on top. Garnish with coriander.