Delhi Style Egg Curry Recipes

SOUTH INDIAN STYLE EGG CURRY

Steps:

• In a large pan, heat coconut oil and add mustard seeds, cinnamon, cardamom, peppercorns and green chilies. Once everything starts spluttering, add ginger, garlic and onions.
• Cook till the onions turn soft and translucent and add tomatoes, turmeric powder, coriander powder, chili powder and salt. Let the tomatoes cook till they are pulpy, 6-8 minutes.
• Add tamarind water and thin coconut milk.Stir and bring this to a boil and reduce heat to simmer.
• Simmer till the gravy reduces slightly and becomes thicker, about 5 minutes. At this point, add some water if you need to adjust the consistency.
• Adjust seasoning, add curry leaves and pour in the thick coconut milk. Stir a few times, without letting it come to a boil and switch off the flame. Drop the eggs in the curry, and cover and let it sit for five minutes before serving.

SOUTH INDIAN EGG CURRY

Steps:

• Peel the boiled eggs and make few gashes over each egg. Keep these aside.
• You can use chopped tomatoes in the recipe. Or make a smooth puree of tomatoes and cashews (or coconut). Set this aside.
• Heat oil in a pan. Add cumin and allow to splutter.
• Then add curry leaves. When they begin to splutter, add onions and green chilies.
• Keep stirring and fry until the onions turn golden to light brown.
• When the onions turn golden, add ginger garlic paste. Saute till the raw smell of the garlic has gone.
• Pour the tomato puree. Saute for a while until the tomatoes and onions blend well.
• Add red chili powder, turmeric, salt, garam masala and coriander powder.
• Mix well. Cook for a few minutes till the mixture begins to smell good. The raw smell must go away.
• Add the eggs and fry for 2 minutes stirring gently.
• Pour water just enough to make a gravy.
• Cover the pan and Cook on a medium heat.
• Within minutes the gravy turns thick and traces of oil appear over the curry.
• If needed add more salt.
• This step is optional. If using coconut milk, pour it and stir in. Do not cook for long after adding coconut milk.
• Sprinkle some coriander leaves. Turn off the stove.
• Serve egg curry with plain rice or chapathi.

INDIAN EGG CURRY

Steps:

• Heat oil in a large skillet over medium heat. Add cumin seeds and mustard seeds; cook and stir until browned, about 1 minute. Add onion; cook and stir until golden, about 6 minutes. Stir in coriander, ginger-garlic paste, and chile powder; cook until fragrant, about 1 minute.
• Stir tomatoes into the skillet. Cover and cook until softened, 5 to 10 minutes. Pour in water; bring to a boil. Add eggs; cook until flavors combine, about 2 minutes. Season curry with salt and remove from heat.

DELHI-STYLE EGG CURRY

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.

SPICY EGG CURRY

Steps:

• In a pan cover eggs with cold water. Let it come to a boil.Cook eggs 6-7 minutes. Transfer eggs to cold water. When it is comfortable to handle, peel.
• Toss peeled boiled eggs in 1/4 each of salt, turmeric, and chili powder.
• Heat oil in a pan. When the oil is hot, add eggs to the pan. Toss in medium-hot until you see small brown blisters. Remove and keep aside.
• To the same pan add 1 tablespoon of oil and butter. When hot add dry red chili and saute for 30 seconds until smokey.
• Add chopped onion, saute for 3-4 minutes. The onion will soften and start to brown.
• Add ginger-garlic paste. Saute for a minute, stirring in between.
• When there is no raw smell of ginger garlic, lower heat. Add cumin powder, coriander powder, turmeric, red chilli powder, Kashmiri red chilli powder. Saute for 30 seconds, until aromatic. Sprinkle little water to prevent it from burning.
• Add chopped tomatoes. Cook until tomato is soft and mushy.
• Add chopped green chilli and crushed Kasuri methi. Mix well.
• When you see oil separating from the mixture, it is time to add water.
• Season with salt, add garam masala and fried eggs to the pan.
• Mix everything and cook for another 2-3 minutes.
• Garnish with fresh coriander leaves.

CHETTINAD EGG CURRY

Steps:

• To make Chettinad egg curry, the first step is to fry the eggs.
• Heat oil in a pan and add soft boiled eggs in it. Turn the eggs and fry them from both sides.
• When the eggs are golden brown carefully take them out in a plate.
• Now, in the same pan add a bay leaf, chopped onions, and a red chili. Cook the onions 'til they are golden brown and then add the spices.
• Add a teaspoon of turmeric powder, red chili powder, and salt.
• Cook the spices until they are well roasted and then add tomatoes in it.
• When the tomatoes are soft and pulpy add a teaspoon of Chettinad Masala and coconut paste in the masala.
• Add a sprig of curry leaves in it. Roast the masala well and when the oil starts to leave the masala to add water in it.
• Pierce the eggs with a knife or fork and add them in the gravy. This way the eggs will be able to soak the gravy. Cover it with a lid and cook for another 4-5 minutes.
• Serve it hot with fried rice or chapati.