Mughlai Egg Curry

Mughlai Egg Curry - Plattershare - Recipes, food stories and food lovers
4 from 1 vote
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Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Served As: Lunch
Recipe Cuisine Type: Mughlai
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 2

Ingredients
 

  • 4 Eggs hard boiled
  • 200 gm Onion chopped
  • 2 tbsp Garlic Paste
  • 2 tbsp Ginger Paste
  • 1/2 cup Tomato Puree
  • 2 tbsp Cream
  • 2 tbsp Poppy Seed Paste or khuskhus khuskhus
  • 1/2 tsp Turmeric Powder
  • 1 tsp red chili powder
  • 1 tsp Coriander Powder
  • 1 tsp Garam Masala
  • 2 cloves - 2
  • 1 inch Cinnamon
  • 2 Cardamom
  • 2 Whole Black Paper - 2 whole black paper
  • 1/4 tsp Cumin Seeds
  • 1-2 tsp Salt or as per taste
  • 1 cup Clarified Butter or ghee ghee
  • 1 leaves Coriander chopped
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Instructions
 

  • Peel the eggs and preak it.
    Mughlai Egg Curry - Plattershare - Recipes, food stories and food lovers
  • Heat clarified butter / ghee in a pan
    Mughlai Egg Curry - Plattershare - Recipes, food stories and food lovers
  • Add boiled eggs and fry till dark brown on low flame and strain it.
    Mughlai Egg Curry - Plattershare - Recipes, food stories and food lovers
  • Heat clarified butter and add cumin seeds and whole garam masala to crackle.
    Mughlai Egg Curry - Plattershare - Recipes, food stories and food lovers
  • 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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4 from 1 vote
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