Rich, creamy and delicious Mughlai Egg Curry recipe with step-wise pictures. Make the most delicious egg curry Mughlai style with this easy recipe.
As much as I love making restaurant style Indian flat breads at home, I also love making side dishes – gravies & curries at home. For the South Indian in me, these seem like real indulgences and I jump up with excitement trying out these recipes. The recent indulgence from my kitchen is Mughlai Egg Curry, that’s so creamy rich and really delicious. This recipe is quite different from any of the egg curries that I have already made. It is almost similar to Shahi Paneer and uses a rich onion base for the gravy.
I served this Mughlai Egg Curry with Stuffed Aloo Kulcha and it was huge hit! Unlike most of my curry recipes, I shallow fried the eggs until golden and I think that added the extra element of richness to this gravy. As onions are abundantly used to make this gravy, after being fried until golden brown – it is slightly time consuming. I made it without fresh cream as I used homemade cashew and almond cream, which made this gravy really delicious. It is not spicy at all and is typically creamy in color, goes really well with any of the Indian flat breads.
How to make Mughlai Egg Curry –
Detailed step-wise picture recipe of making Mughlai Egg Curry –
Soak cashews and almonds in hot water for 20-30mins.
Heat 1 tsp of ghee in a pan and shallow fry the boiled eggs until they are golden all over. Remove and set aside.
In the same pan, heat 1 tbsp oil/ghee. Add cardamom, cloves, cinnamon and once they begin popping, add finely sliced onions along with garlic, ginger and green chillies.
Fry on low flame until the onions are golden brown.
Once cooled down, grind into a smooth paste.
In the same pan, heat ghee + oil. Add shahi jeera and bay leaf.
Add the prepared masala paste and stir fry for a few mins on a low flame.
Add about 1/4 cup of water and continue cooking the gravy on low flame for another 5 mins.
Add curd and continue cooking the gravy for another couple of mins.
Next add red chilli powder, turmeric powder and salt as needed. Cook for 3-4 mins until the raw smell is gone.
Meanwhile grind the cashews and almonds with some water into a smooth cream.
Add it to the gravy, cook it for a couple of minutes.
Finally add fried eggs and garnish with finely coriander leaves.
Drizzle over some more cashew/almond cream on top before serving with any Indian flat bread.
- Adjust spices as per preference.
- Instead of cashew/almond cream, you can also use fresh cream.
If you don’t want to use eggs, the same recipe works with paneer too.
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