Jul 9, 2012

Mughlai Egg Curry

Mughal cuisine is considered as the richest and most lavish cuisine and the secret of this exotic taste comes from the chefs of mughal emperor’s kitchen .This egg curry is less spicy and prepared using yogurt, milk, poppy seeds and cashew paste. Cook and eat it and you will feel like royalty yourself !!!!!


Boiled Eggs - 2
Boiled potato - 2
Onion(paste) - 2
Green chilly – 2
Ginger-garlic paste – 2 tbsp
Tomato(chopped) – 2
Yogurt/Curd – 2tsp
Sugar - 1/4 tsp
Cumin seeds - 1/2 tsp
Milk – 1/4 cup
Kashmiri chilly powder – 1 tsp
Turmeric powder -1/4 tsp
Cumin-coriander powder – 1 1/2 tsp
Kitchen king masala - 1 tsp
Garam Masala powder – 2tsp
Poppy seeds - 11/2 tsp

Cashewnuts – 6
Ghee - 2tsp
1 Bay leaf
2 Cloves
1/2 Stick of Cinnamon
Salt to tatse

Method :

Soak cashew nuts in warm water for sometime. Make a smooth paste with cashew, poppy seeds.  Remove the shell from boiled eggs.

Place oil in a vessel, add bay leaf, cloves, cinnamon stick and cumin seeds.

Once cumin seeds starts spluttering add ginger-garlic paste and onion paste. Saute onions till they turn light pink in colour.

Add tomato paste, turmeric powder, Coriander-cumin Powder, Red chilly powder, kitchen king masala powder and cook till oil starts leaving the side of the vessel.

Then add cashew-poppy seeds paste, yogurt, sugar, salt, garam masala and milk and let it simmer for 1 minute.

Now add boiled egg and potato to it and mix well.  Add water if required.

Sparkle ghee on it and garnish with coriander leaves.

Serve warm with roti or rice.

Sending this to my ongoing event "Spotlight : Curries/Gravies"

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