Mughalai Egg Curry
Serves 420 mins prep40 mins cook
Experience the aromatic spices and creamy goodness of this Egg Curry, a dish featuring boiled eggs cooked in a rich and flavorful sauce made with a variety of spices and ingredients, perfect for serving with naan or rice.
0 servings
What you need
Instructions
1: Heat water in a pot, bring it to a boil and add salt to it. 2: Add the eggs to the water and boil it for 12 minutes, strain it, peel the shell and keep it aside. 3: Boil the cashew nuts for 5 minutes and keep it aside. 4: Heat a pan, add oil and ghee. 5: Add cinnamon, cardamom and cloves and let it crackle. 6: Add the onions and saute till it turns golden brown. 7: Transfer the onions, cashew nuts to a blender. Add curd and green chillies to it. 8: Blend it to a fine paste. 9: Heat oil and ghee in a pan. 10: Add the blended paste and saute on a medium flame for 5 minutes. 11: Add kashmiri red chilli powder, garam masala and mix along with the paste for a minute. 12: Add water and mix till it combines with the paste. 13: Add salt and sugar and mix well. 14: Bring the mixture to a soft boil and let it thicken. 15: Score the eggs gently and add it to the masala and mix till it is coated with the gravy. 16: Cover and simmer it for 5 minutes. 17: Add chopped coriander, fresh cream, kasuri methi, mix till it combines evenly and take it off the flame. 18: Serve it hot with naan or rice.View original recipe