Mughlai Egg Curry
Mughlai Egg Curry is a creamy Indian main course dish with indulgent gravy. Learn to make restaurant-style egg curry in a few simple steps.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 eggs
- 4 tablespoon vegetable oil
- 4 green cardamom (elaichi)
- 1 teaspoon caraway seeds (shah jeera)
- 1 Cup chopped onion
- 1 tablespoon chopped ginger
- 2 tablespoon chopped almonds
- 2 green chilli chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon Garam Masala ((see recipe))
- 1/4 teaspoon saffron strands (kesar)
- 2 tablespoon light cooking cream
- 1 Cup water
- 2 tablespoon chopped fresh coriander
Instructions
- 1
We need hard-boiled eggs for Mughali Egg Curry. You can boil them in hot, salted water over the stovetop, electric egg boiler, or in an instant pot.
- 2
Once eggs are boiled, remove their shell, cut them lengthwise into halves, and set aside in a bowl.
- 3
Soak saffron strands in 2 tablespoons of hot water. Stir to combine. Set it aside to add to the gravy later.
- 4
Heat half of the cooking oil in a kadhai or the casserole. Once it is hot, add caraway seeds, green cardamom, chopped onion, green chilli, and almonds. Fry them till the onion are lightly golden. This takes 5 – 6 minutes. Turn off the heat.
- 5
Transfer the fried onion and other ingredients to a blender. Add ⅛ Cup water. Blend to a smooth paste. For a better texture, scrape and blend 2 – 3 times.
- 6
Transfer this smooth gravy paste to the kadhai or casserole. Turn on the heat. Add cream, spice powders, salt, soaked saffron, and remaining water. Stir to combine.
- 7
Add boiled eggs, stir to combine, and allow the Mughlai Egg Curry to simmer over low heat for 5 – 6 minutes.
- 8
Garnish egg curry with chopped coriander leaves and sliced almonds.
- 9
Serve Mughali Egg Curry with naan, peas pulao, and kachumber salad.