Delhi-Style Egg Curry

Name: Delhi-Style Egg Curry
Ingredients: 2 -3 tablespoons peanut oil; 1 onion, sliced finely into half-rings (approximately 5 oz.); 1 tablespoon peeled and finely chopped fresh ginger; 5 cloves garlic, peeled and pressed through a garlic crusher; 1 tablespoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1/2 teaspoon pure chile powder; 1 teaspoon bright red Hungarian paprika; 4 tablespoons natural yoghurt; 2 -3 medium tomatoes, peeled and very finely chopped (about 10 oz in all); 12 fluid ounces chicken stock; 1/4 teaspoon salt, to taste; 4 fluid ounces whipping cream; 1/4 teaspoon garam masala; 1 -3 fresh hot green chili pepper, left whole (or finely chopped for a hotter dish); 4 tablespoons chopped fresh cilantro; 8 hard-boiled eggs, peeled and halved lengthways

18 ingredients

11 steps

Ingredients

2 -3 tablespoons peanut oil
1 onion, sliced finely into half-rings (approximately 5 oz.)
1 tablespoon peeled and finely chopped fresh ginger
5 cloves garlic, peeled and pressed through a garlic crusher
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon pure chile powder
1 teaspoon bright red Hungarian paprika
4 tablespoons natural yoghurt
2 -3 medium tomatoes, peeled and very finely chopped (about 10 oz in all)
12 fluid ounces chicken stock
1/4 teaspoon salt, to taste
4 fluid ounces whipping cream
1/4 teaspoon garam masala
1 -3 fresh hot green chili pepper, left whole (or finely chopped for a hotter dish)
4 tablespoons chopped fresh cilantro
8 hard-boiled eggs, peeled and halved lengthways

Directions

1

Place the oil in a medium to large non-stick lidded pan and heat over a medium-high flame.
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

Toss in the ginger and garlic and continue to stir and fry for a minute.
4

Next add the ground spices, namely the coriander, cumin, turmeric, chile powder and paprika, and mix and stir for around 10 seconds.
5

Start adding the yoghurt, a tablespoon at a time, stirring well after each addition until it is absorbed.
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

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

The sauce can be prepared to this stage ahead of time.
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

Lay the hard-boiled eggs in a single layer, cut side up, in the sauce, and spoon some sauce over them.
11

Serve as recommended above with parathas or rice.