Mughlai Egg Curry
Mughlai Egg Curry
Rich, creamy and delicious egg curry recipe!
Mughlai Egg Curry
Mughlai Egg Curry
Rich, creamy and delicious egg curry recipe!
Servings Prep Time
2people 20minutes
Cook Time
20minutes
Servings Prep Time
2people 20minutes
Cook Time
20minutes
Ingredients
For Shallow Frying –
  • 2-3 Hard Boiled Eggs
  • 1tsp Ghee
For Masala Paste –
  • 2cup Finely Sliced Onions
  • 2 Cardamom Pods
  • 2 Cloves
  • 2 Cinnamon Piece
  • 7-10 Garlic Pods
  • 2 Ginger Piece
  • 1-2 Green Chillies
  • 1tbsp Oil/Ghee
For the Gravy –
  • 10 Cashews
  • 10 Almonds
  • 2tbsp Fresh Curd
  • 1/2tsp Red Chilli Powder
  • 1/4tsp Turmeric Powder
  • 1 Dried Bay Leaf
  • 1/2tsp Shahi Jeera
  • 1tbsp Ghee
  • 1tsp Oil
  • Salt as needed
  • Fresh Coriander Leaves
  • Water as needed
Instructions
  1. Soak cashews and almonds in hot water for 20-30mins.
  2. Heat 1 tsp of ghee in a pan and shallow fry the boiled eggs until they are golden all over. Remove and set aside.
  3. 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.
  4. Fry on low flame until the onions are golden brown.
  5. Once cooled down, grind into a smooth paste.
  6. In the same pan, heat ghee + oil. Add shahi jeera and bay leaf.
  7. Add the prepared masala paste and stir fry for a few mins on a low flame.
  8. Add about 1/4 cup of water and continue cooking the gravy on low flame for another 5 mins.
  9. Next add red chilli powder, turmeric powder and salt as needed. Cook for 3-4 mins until the raw smell is gone.
  10. Add curd and continue cooking the gravy for another couple of mins.
  11. Meanwhile grind the cashews and almonds with some water into a smooth cream.
  12. Add it to the gravy, cook it for a couple of minutes.
  13. Finally add fried eggs and garnish with finely coriander leaves.
  14. Drizzle over some more cashew/almond cream on top before serving with any Indian flat bread.