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1/1 Photo of 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 Garam Masala II, 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.
Units: US | Metric
Serving Size: 1 (352 g)
Servings Per Recipe: 4