For the South Indian in me, these seem like real indulgences and I jump up with excitement trying out these recipes. The recent indulgence from my kitchen is Mughlai Egg Curry, that’s so creamy rich and really delicious. It is not spicy at all and is typically creamy in color, goes really well with any of the Indian flat breads. Just follow the recipe below and enjoy this egg curry
| Ingredients For Shallow Frying – 2-3Hard Boiled Eggs 1tsp Ghee For Masala Paste – 2 cup Finely Sliced Onions 2 Cardamom Pods 2 Cloves 2 Cinnamon Piece7-10 2 Garlic Pods 2 Ginger Piece 1-2Green Chillies 1tbspOil/Ghee For the Gravy – 10 Cashews10Almonds 2 tbsp Fresh Curd 1/2 tsp Red Chilli Powder 1/4tspTurmeric Powder 1Dried Bay Leaf 1/2 tsp Shahi Jeera 1tbsp Ghee 1tspOil Salt as needed Fresh Coriander Leaves Water as needed |
INSTRUCTIONS
- Soak cashews and almonds in hot water for 20-30mins.
- Heat 1 tsp of ghee in a pan and shallow fry the boiled eggs until they are golden all over. Remove and set aside.
- In the same pan, heat 1 tbsp oil/ghee. Add cardamom, cloves, cinnamon and once they begin popping, add finely sliced onions along with garlic, ginger and green chillies.
- Fry on low flame until the onions are golden brown.
- Once cooled down, grind into a smooth paste.
- In the same pan, heat ghee + oil. Add shahi jeera and bay leaf.
- Add the prepared masala paste and stir fry for a few mins on a low flame.
- Add about 1/4 cup of water and continue cooking the gravy on low flame for another 5 mins.
- Next add red chilli powder, turmeric powder and salt as needed. Cook for 3-4 mins until the raw smell is gone.
- Add curd and continue cooking the gravy for another couple of mins.
- Meanwhile grind the cashews and almonds with some water into a smooth cream.
- Add it to the gravy, cook it for a couple of minutes.
- Finally add fried eggs and garnish with finely coriander leaves.
- Drizzle over some more cashew/almond cream on top before serving with any Indian flat bread
Detailed Step-Wise Picture Recipe Of Making Mughlai Egg Curry –
Soak cashews and almonds in hot water for 20-30mins.
Heat 1 tsp of ghee in a pan and shallow fry the boiled eggs until they are golden all over. Remove and set aside.
In the same pan, heat 1 tbsp oil/ghee. Add cardamom, cloves, cinnamon and once they begin popping, add finely sliced onions along with garlic, ginger and green chillies.
Fry on low flame until the onions are golden brown.
Once cooled down, grind into a smooth paste.
In the same pan, heat ghee + oil. Add shahi jeera and bay leaf.
Add the prepared masala paste and stir fry for a few mins on a low flame.
Add about 1/4 cup of water and continue cooking the gravy on low flame for another 5 mins.
Add curd and continue cooking the gravy for another couple of mins.
Next add red chilli powder, turmeric powder and salt as needed. Cook for 3-4 mins until the raw smell is gone.
Meanwhile grind the cashews and almonds with some water into a smooth cream.
Add it to the gravy, cook it for a couple of minutes.
Finally add fried eggs and garnish with finely coriander leaves.
Drizzle over some more cashew/almond cream on top before serving with any Indian flat bread.
