Best 3 Delhi Style Egg Curry Recipes
**Discover the Culinary Delights of Delhi-Style Egg Curry: A Journey into Flavors and Aromas**
Embark on a culinary adventure to the vibrant streets of Delhi, where flavors come alive in every bite. Delhi-style egg curry, a beloved dish in North Indian cuisine, is a harmonious blend of spices, creamy tomato sauce, and tender eggs that will tantalize your taste buds. This delectable dish is not only a staple in many households but also a popular street food, enjoyed by locals and tourists alike.
From the aromatic blend of ginger, garlic, and onions to the vibrant red of tomatoes and the richness of yogurt, each ingredient in this dish plays a vital role in creating a symphony of flavors. The eggs, gently cooked in this flavorful sauce, add a delightful texture and a boost of protein.
Whether you prefer a mild or spicy curry, this recipe offers variations to suit your palate. Enhance the heat with the addition of green chilies or chili powder, or tone it down with a touch of cream or coconut milk.
This versatile dish pairs wonderfully with a variety of accompaniments. Serve it with fluffy rice, crispy paratha, or soft naan bread to soak up the delicious sauce. For a complete meal, consider adding a side of refreshing raita or a tangy pickle.
Join us on this culinary journey as we delve into the secrets of creating the perfect Delhi-style egg curry. With step-by-step instructions and helpful tips, we'll guide you through the process of making this delectable dish that's sure to become a favorite in your kitchen.
EGG CURRY (BAIDA CURRY)
This southern Indian egg curry features a myriad of flavorful spices and the wonderful creaminess of coconut milk. Naturally meat-free, it's one of India's most popular curries!
Provided by Kimberly Killebrew
Categories Main Course
Time 55m
Number Of Ingredients 22
Steps:
- Heat the coconut oil in a pan over medium-high heat and fry the mustard seeds, cloves, cinnamon and cardamom just until fragrant. Be careful not to scorch them.
- Add the onions and fry until lightly browned, 6-8 minutes. Add the garlic, ginger, chile peppers, garam masala, coriander, turmeric, ground fennel, curry leaves and Kashmiri chile powder and cook for 2 minutes.
- Add the tomatoes and ketchup and cook for 4-5 minutes, stirring frequently.
- Add the coconut milk and salt and bring to a boil. Reduce the heat to medium-low and simmer, covered, for 20 minutes, stirring occasionally. Stir in the cilantro. Carefully add the eggs, cut-side up, and simmer uncovered for another 3-4 minutes to heat through.
- Serve with your choice of naan, chapati, paratha, bhakri, rice, pulao, biryani, or wrapped in a delicious homemade dosa.
Nutrition Facts : Calories 418 kcal, Carbohydrate 14 g, Protein 11 g, Fat 36 g, SaturatedFat 28 g, Sodium 763 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
EGG CURRY
Food has always been politicized in India, a person's diet often revealing the specifics of her cultural identity. And under the government of Prime Minister Narendra Modi, and the surge of pro-vegetarian Hindu nationalism, even the simple practice of serving eggs at school lunch has become fraught. But eggs have long been an important source of nutrition across the country, and form the base of many classic regional dishes. In Andhra Pradesh, this spicy, tomato-rich egg curry would have firmer, more crumbly yolks (boiled for about 11 or 12 minutes), but I like to cook them a little softer (8 minutes, max).
Provided by Tejal Rao
Categories soups and stews, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large, heavy skillet, heat the oil over medium. Add the onions and cook, stirring occasionally, until evenly caramelized and light brown, 25 to 30 minutes. Stir in the garlic and ginger, and fry, stirring occasionally, another 4 minutes. Add the cinnamon and cardamom. When the spices start to toast, after about 2 minutes, stir in the coriander, turmeric and peppercorns.
- Add the tomatoes, salt and 1 cup water. Cook, stirring occasionally, until the mixture thickens and the fat rises to the top, about 15 minutes. Stir in the garam masala and lower the heat. If the sauce isn't runny, stir in 1/2 cup water.
- Add all but 2 of the eggs and stir gently. Halve the remaining eggs lengthwise and arrange on top, yolk-side up. Heat until the eggs are warmed through, then top with cilantro.
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.
Provided by Daydream
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
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.
Tips:
- Use fresh, organic eggs for the best flavor.
- Choose a good quality yogurt for the marinade. Whole milk yogurt will give you the richest flavor.
- Don't skip the step of marinating the eggs. This helps to tenderize them and infuse them with flavor.
- Use a heavy-bottomed pot or pan for cooking the curry. This will help to prevent the curry from sticking.
- Don't overcrowd the pot or pan when cooking the curry. This will also help to prevent the curry from sticking.
- Serve the curry hot with rice, naan, or roti.
Conclusion:
This Delhi-style egg curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is rich and flavorful, with a perfect balance of spices. The eggs are tender and juicy, and the yogurt marinade adds a touch of tanginess. Serve this curry with rice, naan, or roti for a complete meal.
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