Eggs in a Delhi Style Sauce( 4)

I regularly enjoy hard boiled egg curries served with rice or flatbreads so have cooked many versions. This is from ” Madhur Jaffrey’s Ultimate Curry Bible”. Serve pickles and chutneys to accompany.

Eggs in a Delhi Style Sauce( 4)
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Eggs in a Delhi Style Sauce( 4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Pour the oil into a large non stick lidded pan and set over a medium high heat. When the oil is hot add the onions and stir and fry until they turn reddish brown, about 6-7 minutes.
  2. Add the ginger and garlic and stir and fry for a minute, then add the ground coriander, cumin, turmeric, cayenne pepper and paprika. Stir for 10 seconds.
  3. Add the yoghurt, a tablespoon at a time, stirring until it is absorbed. Stir in the tomatoes and cook for about 3-4 minutes, mashing with the back of a wooden spoon, until they turn pulpy.
  4. Add the stock and salt and bring to a simmer. Cover, reduce heat to low and simmer gently for 15-20 minutes until the sauce has thickened.
  5. Stir in the cream, garam masala, chillies and chopped coriander. Check seasoning adding more salt if needed. Lay the hard boiled eggs in the sauce in a single layer, cut side up, and spoon some sauce over them. Serve as soon as the eggs have warmed through.
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