Delhi-Style Egg Curry With Jeera Rice Recipe

About this recipe

A rich, flavorful egg curry paired with fragrant jeera rice, inspired by Delhi's vibrant culinary scene.

Ingredients

• Pcs Epi Yogurt Mango
• 500 ml Water
• - KATDARE FARMAS EGGS CURRY MASALA 10GM
• 1 kg Basmati Rice
• - Onion
• 250g Ginger
• 250g Garlic
• 250g Green Chilli
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Coriander Powder
• 100g Garam Masala
• 250g Coriander
• 10G Salt

Instructions

1. Step 1: Boil and peel the eggs. Make small slits on the surface to allow the curry to penetrate.
2. Step 2: Heat 1 tablespoon of oil in a pan and lightly fry the boiled eggs until golden. Remove and set aside.
3. Step 3: In the same pan, heat another tablespoon of oil. Add cumin seeds and let them splutter.
4. Step 4: Add the chopped onions and sauté until golden brown.
5. Step 5: Mix in the ginger, garlic, and green chilies. Sauté for another minute.
6. Step 6: Add the turmeric, red chili powder, and coriander powder. Stir well.
7. Step 7: Add the tomato puree and cook until the oil separates.
8. Step 8: Lower the flame and mix in the beaten yogurt. Stir continuously to avoid curdling.
9. Step 9: Add water to adjust the consistency, bring to a simmer, and then add the fried eggs.
10. Step 10: Sprinkle garam masala, salt, and fresh coriander. Simmer for 5 minutes.
11. Step 11: For the jeera rice, heat a pot with water and a pinch of salt. Add soaked rice and cook until 90% done.
12. Step 12: Drain the rice and transfer to a pan. Mix in a teaspoon of cumin seeds fried in oil. Cover and steam for 5 minutes.