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Delhi-Style Egg Curry

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Ingredients

Adjust Servings:
2 -3 tablespoons peanut oil
1 onion, sliced finely into half-rings (approximately 5 oz.)
1 tablespoon peeled and finely chopped fresh ginger
5 cloves garlic, peeled and pressed through a garlic crusher
1 tablespoon ground coriander
1 teaspoon ground cumin
1⁄2 teaspoon ground turmeric
1⁄2 teaspoon pure chile powder
1 teaspoon bright red Hungarian paprika
4 tablespoons natural yoghurt
2 -3 medium tomatoes, peeled and very finely chopped (about 10 oz in all)
12 fluid ounces chicken stock
1⁄4 teaspoon salt, to taste
4 fluid ounces whipping cream
1⁄4 teaspoon garam masala

Nutritional information

402.6
Calories
275 g
Calories From Fat
30.7 g
Total Fat
12 g
Saturated Fat
469.5 mg
Cholesterol
427.1 mg
Sodium
15.2 g
Carbs
2.4 g
Dietary Fiber
6.8 g
Sugars
17.7 g
Protein
352g
Serving Size

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Delhi-Style Egg Curry

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Yummo! This is easy and delish! I followed the recipe exactly and it turned out great! I will be making this again, thanks for posting!

  • 50mins
  • Serves 4

Ingredients

Directions

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Prep Time: 20 m   |   Cook Time: 50mins   |  Serves: 4

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 ”, Yummo! This is easy and delish! I followed the recipe exactly and it turned out great! I will be making this again, thanks for posting!, We had lots of fun making this receipe – couldn’t get the garam masala but otherwise followed it to the letter It didn’t thicken as much as the instructions suggested so we simmered it uncovered whilst waiting for the rice to cook We only did half the eggs and two of us ate the lot, so the serves 4 is maybe a bit short It tasted delicious and we would certainly cook it again and would even serve it to guests Thank you

 

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Steps

1
Done

Place the oil in a medium to large non-stick lidded pan and heat over a medium-high flame.

2
Done

Add the sliced onions when the oil is hot, and stir and saute about 6 minutes until they become reddish brown in color.

3
Done

Toss in the ginger and garlic and continue to stir and fry for a minute.

4
Done

Next add the ground spices, namely the coriander, cumin, turmeric, chile powder and paprika, and mix and stir for around 10 seconds.

5
Done

Start adding the yoghurt, a tablespoon at a time, stirring well after each addition until it is absorbed.

6
Done

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.

7
Done

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.

8
Done

The sauce can be prepared to this stage ahead of time.

9
Done

When ready to serve, stir the whipping cream, garam masala, chilies and cilantro into the heated sauce, then season with more salt if necessary.

10
Done

Lay the hard-boiled eggs in a single layer, cut side up, in the sauce, and spoon some sauce over them.

11
Done

Serve as recommended above with parathas or rice.

12
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13
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15
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Bobby Ryan

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