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    You are in: Home / Recipes / Delhi-Style Egg Curry Recipe
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    Delhi-Style Egg Curry

    Delhi-Style Egg Curry. Photo by mianbao

    1/1 Photo of Delhi-Style Egg Curry

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Daydream's Note:

    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.

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    Units: US | Metric


    1. 1
      Place the oil in a medium to large non-stick lidded pan and heat over a medium-high flame.
    2. 2
      Add the sliced onions when the oil is hot, and stir and saute about 6 minutes until they become reddish brown in color.
    3. 3
      Toss in the ginger and garlic and continue to stir and fry for a minute.
    4. 4
      Next add the ground spices, namely the coriander, cumin, turmeric, chile powder and paprika, and mix and stir for around 10 seconds.
    5. 5
      Start adding the yoghurt, a tablespoon at a time, stirring well after each addition until it is absorbed.
    6. 6
      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. 7
      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. 8
      The sauce can be prepared to this stage ahead of time.
    9. 9
      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. 10
      Lay the hard-boiled eggs in a single layer, cut side up, in the sauce, and spoon some sauce over them.
    11. 11
      Serve as recommended above with parathas or rice.

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    Ratings & Reviews:

    • on March 20, 2010


      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!

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    • on February 23, 2008


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 03, 2007


      This is fantastic! A very nice curry sauce that perfectly complements the eggs. I think I may have cooked the sauce down too much - it doesn't seem like it could be four servings. Then again, maybe I ate too much. Thank you for posting this delicious recipe. I followed it strictly except for adding some sauteed mushrooms.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Delhi-Style Egg Curry

    Serving Size: 1 (352 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 402.6
    Calories from Fat 275
    Total Fat 30.6 g
    Saturated Fat 11.9 g
    Cholesterol 469.4 mg
    Sodium 427.1 mg
    Total Carbohydrate 15.2 g
    Dietary Fiber 2.4 g
    Sugars 6.8 g
    Protein 17.6 g

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