Delhistyleeggcurry Recipes

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DEVILED EGGS WITH CURRY

Categories     Egg     Appetizer     Cocktail Party     Picnic     Low Carb     Quick & Easy     Mayonnaise     Summer     Chill     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 6



Deviled Eggs with Curry image

Steps:

  • Cut hard-boiled eggs lengthwise in half. Scoop yolks into medium bowl. Mash yolks with fork. Add mayonnaise, minced green onion and curry powder; mix well. Season yolk mixture to taste with salt and pepper. Divide filling among egg halves, mounding slightly. Arrange eggs on platter. Sprinkle with minced parsley. (Can be prepared 8 hours ahead. Cover and refrigerate.) Garnish eggs with Niçois olives, if desired, and serve.

6 large hard-boiled eggs, shelled
1/4 cup mayonnaise
1 tablespoon minced green onion
3/4 teaspoon curry powder
1 tablespoon minced fresh parsley
Niçois olives (optional)

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



Delhi-Style Egg Curry image

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.

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

QUICK EGG CURRY

One of the first things I cooked and turned out perfect, and one of the few things I can cook without ever going wrong. It's easy and yummy too! My mom's recipe.

Provided by Nisha

Categories     Curries

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14



Quick Egg Curry image

Steps:

  • Peel the onions, cut into quarters and cut into this slices.
  • Split the chillies.
  • Heat oil in a wok, fry the onions until transparent, add to this the chillies, ginger and garlic.
  • Stir fry for a minute or two.
  • Add in the tomatoes.
  • When the tomatoes are nicely cooked add the powder spices.
  • Stir fry for another minute or three.
  • Add salt and water and bring to boil.
  • Adjust the consistency of the gravy to your choice.
  • Halve the boiled eggs lengthwise and add to the gravy.
  • Sprinkle chopped cilantro, and serve with thin chapaties or plain parathas.

6 hard-boiled eggs
4 onions
2 tomatoes, peeled and finely chopped
5 green chilies
1 teaspoon finely chopped ginger (optional)
1 teaspoon finely chopped garlic (optional)
1/2 teaspoon turmeric powder
2 teaspoons coriander powder
1 teaspoon red chili powder
1 teaspoon garam masala powder
salt
2 tablespoons oil
1 1/2 cups water
coriander leaves, for garnishing

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