Spiced Delhi Egg Curry
Indulge in the rich flavors of Spiced Delhi Egg Curry, a dish that offers a perfect blend of spices and creamy textures. Ideal for a leisurely weekend brunch or a cozy supper after an eventful day, this curry fills your kitchen with warmth on even the rainiest days. The hard-boiled eggs absorb the savory sauce, enriched by aromatic spices like coriander, cumin, and garam masala. Serve it alongside flaky parathas or steamed rice, accompanied by tangy pickles and chutneys for an added punch. Adjust the heat to your liking with fresh green chilies and vibrant red paprika. This delightful recipe is a cherished adaptation from Madhur Jaffrey, ensuring authenticity in every bite. For a homemade touch, consider preparing your own garam masala using the suggested adjustments.
4
Servings
N/A
Calories
18
Ingredients
Ingredients
peanut oil
2-3 tablespoons (none)
onion
1 (sliced finely into half-rings (approximately 5 oz.))
fresh ginger
1 tablespoon (peeled and finely chopped)
garlic
5 cloves (peeled and pressed through a garlic crusher)
ground coriander
1 tablespoon (none)
ground cumin
1 teaspoon (none)
ground turmeric
1/2 teaspoon (none)
pure chile powder
1/2 teaspoon (none)
Hungarian paprika
1 teaspoon (none)
natural yoghurt
4 tablespoons (none)
tomatoes
2-3 medium (peeled and very finely chopped (about 10 oz in all))
chicken stock
12 fluid ounces (none)
salt
1/4 teaspoon (to taste)
whipping cream
4 fluid ounces (none)
garam masala
1/4 teaspoon (none)
fresh hot green chili pepper
1-3 (left whole or finely chopped for a hotter dish)
fresh cilantro
4 tablespoons (chopped)
hard-boiled eggs
8 (peeled and halved lengthways)
Instructions
1
In a medium to large non-stick lidded pan, heat the peanut oil over a medium-high flame until hot.
2
Add the finely sliced onions to the pan, stirring continuously, and sauté for about 6 minutes until they turn a rich reddish brown.
3
Incorporate the freshly chopped ginger and pressed garlic, mixing well and frying for an additional minute to release their fragrant aromas.
4
Introduce the ground spices: coriander, cumin, turmeric, chile powder, and paprika. Stir for about 10 seconds until well combined and fragrant.
5
Gradually add the yogurt, one tablespoon at a time, stirring thoroughly after each addition until it is completely absorbed into the mixture.
6
Add the finely chopped tomatoes to the pan, cooking and stirring for about 3-4 minutes until they break down into a pulpy texture. Use the back of a wooden spoon or a potato masher to help with this process if needed.
7
Once the tomatoes are cooked to your desired consistency, pour in the chicken stock and season with salt to taste. Bring the mixture to a boil, then cover the pan and lower the heat, allowing it to gently simmer for 15-20 minutes. The sauce should thicken during this time.
8
You can prepare the sauce up to this point in advance, allowing it to cool before storing it in the refrigerator.
9
When you are ready to serve, reheat the sauce and stir in the whipping cream, garam masala, whole or chopped green chilies, and fresh cilantro. Taste and adjust the seasoning as necessary.
10
Gently lay the halved hard-boiled eggs, cut side up, in a single layer within the sauce, and spoon some of the sauce over them to ensure they are well coated.
11
Serve immediately with warm parathas or rice, and enhance the meal with a selection of pickles and chutneys.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Delhi Egg Curry?
Spiced Delhi Egg Curry is a rich and aromatic dish that blends hard-boiled eggs with a creamy sauce made from tomatoes, onions, and a variety of traditional spices.
How many eggs are required for this recipe?
You will need 8 hard-boiled eggs, which should be peeled and halved lengthways before being added to the sauce.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
What is the best oil to use for this curry?
The recipe recommends using 2-3 tablespoons of peanut oil for the best flavor profile.
Can I make this egg curry vegetarian?
Yes, although the original recipe uses chicken stock, you can easily make it vegetarian by substituting it with vegetable stock.
How long should I cook the onions?
The finely sliced onions should be sautéed for approximately 6 minutes until they turn a rich reddish brown.
What is the secret to adding yogurt without it curdling?
To prevent curdling, add the natural yogurt gradually, one tablespoon at a time, and stir thoroughly until each addition is fully incorporated.
What spices are included in the spice blend?
The curry uses ground coriander, ground cumin, ground turmeric, pure chile powder, and Hungarian paprika.
When should I add the whipping cream?
Whipping cream should be stirred into the sauce at the end of the cooking process when you are ready to serve.
Can the sauce be prepared in advance?
Yes, you can prepare the sauce up to the point of adding stock and simmering. Allow it to cool and store it in the refrigerator until ready to use.
What should I serve with Spiced Delhi Egg Curry?
This dish is best served with warm flaky parathas or steamed rice, accompanied by pickles and chutneys.
How do I adjust the spiciness of the dish?
You can adjust the heat by varying the amount of chile powder and the number of fresh green chilies used, either leaving them whole for less heat or chopping them for a hotter dish.
What type of tomatoes should I use?
The recipe calls for 2-3 medium fresh tomatoes, peeled and very finely chopped, totaling about 10 ounces.
How long does the sauce need to simmer?
After adding the stock, the sauce should simmer gently for 15-20 minutes to allow it to thicken.
What is the origin of this recipe?
This recipe is a cherished adaptation from world-renowned Indian cookbook author Madhur Jaffrey.
How much ginger and garlic is needed?
You will need 1 tablespoon of finely chopped fresh ginger and 5 cloves of pressed garlic.
What role does garam masala play in the dish?
Garam masala is added at the end of cooking to provide a final layer of aromatic warmth and complexity.
How do I ensure the tomatoes reach a pulpy texture?
You can use the back of a wooden spoon or a potato masher to help break down the tomatoes as they cook.
What kind of paprika is best for this recipe?
The recipe specifically calls for Hungarian paprika to achieve the desired flavor and color.
How do I incorporate the eggs into the sauce?
Gently lay the halved eggs cut side up in a single layer and spoon the sauce over them so they are well coated.
How much fresh cilantro should I use?
Use 4 tablespoons of freshly chopped cilantro, added at the end for freshness and garnish.
Is this a good recipe for a weekend brunch?
Yes, its rich flavor and comforting texture make it an ideal choice for a leisurely weekend brunch.
How much salt should I add?
The recipe suggests starting with 1/4 teaspoon of salt and then adjusting further to suit your personal taste.
What consistency should the sauce have?
The sauce should be thick and savory, enough to coat the back of a spoon and the eggs thoroughly.
Can I use a garlic crusher?
Yes, the recipe specifically recommends pressing the 5 garlic cloves through a garlic crusher.
What temperature should I use for sautéing the onions?
The onions should be sautéed over a medium-high flame in a non-stick pan.
What is the total amount of tomatoes needed by weight?
You need approximately 10 ounces of peeled and finely chopped tomatoes.
Does this curry work well on rainy days?
Yes, it is described as a warming dish that is perfect for filling the kitchen with comfort on rainy days.
Can I make my own garam masala for this?
Yes, for a homemade touch, you can prepare your own garam masala using suggested adjustments for authenticity.
How much chicken stock is required?
The recipe requires 12 fluid ounces of chicken stock to create the base of the curry sauce.