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  • Mughlai Egg Curry Recipe

    1 vote
    Mughlai Egg Curry Recipe
    Prep: 15 min Cook: 30 min Servings: 4
    by Hina Gujral
    170 recipes
    >
    A typical Mughlai Curry flavored with aromatic spices, saffron and dollops of cashew nut paste.

    Ingredients

    • 4 eggs, hard boiled
    • 1 onion, chopped
    • 1 tomato, pureed
    • 2 tbsp cashew nut paste
    • 2 tsp ginger garlic paste
    • 1 bay leaf
    • 2 - 3 green cardamom, crushed
    • Salt, as per taste
    • 1 tsp coriander powder
    • 2 tsp turmeric powder
    • 2 tsp red chili powder
    • 1 tsp Garam Masala (see recipe here)
    • 2 - 3 strands of saffron soaked in 2 tbsp milk
    • Oil, for cooking

    Directions

    1. Boil eggs in salted water until hard boiled. Drain and remove the shell.
    2. Make small slit in boiled eggs so that gravy can flavor the entire egg. Sprinkle a tsp of red chili and turmeric powder, soaked saffron over boiled eggs roll nicely and set aside.
    3. To prepare gravy, heat oil in a heavy bottom pan, add bay leaf and cardamom, once aroma of spices is released add onion and saute on low flame until golden brown.
    4. Add ginger garlic paste and saute nicely. Once oil is separated out of masala add coriander powder, red chili powder, turmeric, saute for another 2 minutes, add little water if spices sticking to the bottom of the pan.
    5. Mix in tomato puree and let the masala simmer for another 2 - 3 minutes.
    6. Add cashew nut paste and garam masala. Saute for 5 minutes or until gravy thickens.
    7. Now add the eggs, mix gently in gravy, bring gravy to a boil once, reduce heat and simmer for another 10 minutes.
    8. Serve hot garnished with fresh coriander leaves and green chili.
    9. Note:
    10. To make cashew nut paste, soak cashews in warm water for 1 - 2 hours. Grind to smooth paste using the same water.

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