Mughlai Egg Curry / Egg Curry In Mughlai Style / Egg Curry - Egg Recipes

Mughlai Egg Curry

Ingredients ground to a smooth paste

Tomato - 2

Fried onions - 1 cup 

Green chillies - 4

Ginger and garlic paste - 3/4 tsp

Whole black pepper - 3/4 tsp

Shajeera - 1/2 tsp

Cloves - 3

Cardamom - 2

Cashew nuts - 1 & 1/2 tsp, Almonds -12 , Poppy seeds - 1 tsp ( soaked in water for 30 minutes)

( Grind the above mixture to a smooth paste)

Tempering

Oil - 2 tbsp ( add more if needed)

Ghee - 1 tbsp

Jeera - 1/2 tsp

Bay leaf - 1

Cinnamon - a small piece

Other ingredients

Boiled eggs - 4

( Saute in oil with little red chilly powder,salt and turmeric powder till the outer skin is light brown)

Cream - 2 tbsp

Crushed kastoori methi - 1 tsp

Garam masala - 1 tsp

Cumin powder - 1/4 tsp

Red chilly powder - 1 tsp

Coriander powder - 3/4 tsp

Salt to taste

Method

Heat oil and ghee in a pan temper with bay leaf, cinnamon and jeera.

Add the ground paste, salt and dry masala powders, saute till oil separates the masala.

Add the eggs and pour some water cover and cook in low flame till thick.

The masala will splutter so be careful when stirring in between.

Switch off the stove and add the kastoori methi, cream and garam masala,mix well.

Serve hot with Naan,Roti,Poori or with Rice.

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