Egg Curry Mughlai Style Recipe

Cooking Directions

• STEP 1.Boil the eggs until they are hard-boiled. Peel and set aside.
• STEP 2.In a pan, heat oil and add cumin seeds, cloves, cinnamon stick, and cardamom pods. Saute until fragrant.
• STEP 3.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and cook for another minute.
• STEP 4.Add chopped tomatoes and cook until they are soft and mushy. Then, add cashew nuts and cook for a few more minutes.
• STEP 5.Remove the mixture from the heat and let it cool. Then, blend it into a smooth paste.
• STEP 6.In the same pan, heat ghee and add the blended paste. Cook for a few minutes.
• STEP 7.Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for a minute.
• STEP 8.Add water and salt to the pan. Bring it to a boil and simmer for 5 minutes.
• STEP 9.Gently add the boiled eggs to the gravy and cook for another 5 minutes.
• STEP 10.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• To make the eggs easier to peel, add a pinch of salt to the boiling water.
• For a creamier gravy, you can add a tablespoon of fresh cream or yogurt.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• You can also add some fried onions as a garnish for extra flavor and texture.

Storage and Serving

• Leftover egg curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the egg curry with steamed rice, jeera rice, or naan bread for a complete meal.