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    Home » Recipes » Egg Recipes

    Mughlai Egg Curry

    Published: Jan 10, 2020 · Modified: Apr 24, 2021 by Ramya · Leave a Comment

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    Rich, creamy and delicious Mughlai Egg Curry recipe with step-wise pictures. Make the most delicious egg curry Mughlai style with this easy recipe.

    Mughlai Egg Curry

    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.

    Mughlai Egg Curry

    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.

    Mughlai Egg Curry

    How to make Mughlai Egg Curry

    📖 Recipe

    Mughlai Egg Curry

    Mughlai Egg Curry

    Ramya
    Rich, creamy and delicious egg curry recipe!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 40 minutes mins
    Course Curries & Gravies, Side Dishes
    Cuisine North Indian
    Servings 2 people

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    For Shallow Frying -

    • 2-3 Hard Boiled Eggs
    • 1 teaspoon Ghee

    For Masala Paste -

    • 2 cup Finely Sliced Onions
    • 2 Cardamom Pods
    • 2 Cloves
    • 2 ” Cinnamon Piece
    • 7-10 Garlic Pods
    • 2 ” Ginger Piece
    • 1-2 Green Chillies
    • 1 tablespoon Oil/Ghee

    For the Gravy –

    • 10 Cashews
    • 10 Almonds
    • 2 tablespoon Fresh Curd
    • ½ teaspoon Red Chilli Powder
    • ¼ teaspoon Turmeric Powder
    • 1 Dried Bay Leaf
    • ½ teaspoon Shahi Jeera
    • 1 tablespoon Ghee
    • 1 teaspoon Oil
    • Salt as needed
    • Fresh Coriander Leaves
    • Water as needed
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    Instructions
     

    • Soak cashews and almonds in hot water for 20-30mins.
    • Heat 1 teaspoon 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 tablespoon 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 ¼ cup of water and continue cooking the gravy on low flame for another 5 mins.
    • Next add red chilli powder, turmeric powder and salt as needed. Cook for 3-4 mins until the raw smell is gone.
    • Add curd and continue cooking the gravy for another couple of mins.
    • 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.
    Keyword Gravies, Side Dishes for Roti
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    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 teaspoon 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 tablespoon 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 ¼ 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.

    Mughlai Egg Curry

    Recipe Notes

    • 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.

    I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →

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