Mughlai Egg Curry
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Ingredients
- Hard boiled eggs - 4
- Chopped onion - 200 gms
- Garlic paste - 2 tbsp
- Ginger paste - 2 tbsp
- Tomato puree - 1/2 cup
- Cream - 2 tbsp
- Khuskhus / poppy seed paste - 2 tbsp
- Turmeric powder - 1/2 tsp
- Red chilly powder - 1 tsp
- Coriander powder - 1 tsp
- Garam masala powder - 1 tsp
- cloves - 2
- Cinnamon - 1 inch stick
- Green cardamom - 2
- Whole black paper - 2
- Cumin seeds - 1/4 tsp
- Salt
- Clarified butter / ghee - 1 cup
- Chopped coriander leaves - 1 tsp
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Instructions
- Peel the eggs and preak it.
- Heat clarified butter / ghee in a pan
- Add boiled eggs and fry till dark brown on low flame and strain it.
- Heat clarified butter and add cumin seeds and whole garam masala to crackle.
- Add onion paste,red chilly powder,turmeric powder,coriander powder,garam masala powder and ginger garlic paste and saute for 3 - 4 mins.
- Add poppy seed paste and mix well.Add tomato puree and saute for 2 - 3 mins.
- Add cream and mix well.
- Add one cup of water and bring to boil.
- When it boiled add boiled eggs and cook for five mins
- Garnish with coriander leaves.
- Serve hot with naan or chapaties.
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