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.
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 .
Ingredients
peanut oil, onion, fresh ginger, garlic, ground coriander, ground cumin, ground turmeric, pure chile powder, hungarian paprika, natural yoghurt, tomatoes, chicken stock, salt, whipping cream, garam masala, hot green chili pepper, fresh cilantro, hard-boiled eggs