Delhi Style Egg Curry Recipes

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.

Steps:

• In a large, heavy skillet, heat the oil over medium. Add the onions and cook, stirring occasionally, until evenly caramelized and light brown, 25 to 30 minutes. Stir in the garlic and ginger, and fry, stirring occasionally, another 4 minutes. Add the cinnamon and cardamom. When the spices start to toast, after about 2 minutes, stir in the coriander, turmeric and peppercorns.
• Add the tomatoes, salt and 1 cup water. Cook, stirring occasionally, until the mixture thickens and the fat rises to the top, about 15 minutes. Stir in the garam masala and lower the heat. If the sauce isn't runny, stir in 1/2 cup water.
• Add all but 2 of the eggs and stir gently. Halve the remaining eggs lengthwise and arrange on top, yolk-side up. Heat until the eggs are warmed through, then top with cilantro.