Royal Shahi Egg Curry Recipe (Mughlai Style)
35 minutes
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About Royal Shahi Egg Curry Recipe (Mughlai Style)
Indulge in the rich and aromatic flavors of Shahi Egg Curry, a regal dish from Mughlai cuisine. This recipe features tender boiled eggs simmered in a creamy, spiced gravy infused with the unique aroma of kasuri methi (dried fenugreek leaves). It's a surprisingly simple yet elegant curry perfect for a weeknight dinner or a special occasion.The perfectly balanced blend of onions, garlic, ginger, and green chilies creates a flavorful base, while the addition of yogurt and cream lends a luxurious richness. This authentic Shahi Egg Curry recipe is quick to prepare, ensuring you enjoy a taste of royalty without spending hours in the kitchen.Get ready to impress your family and friends with this unforgettable culinary experience. The detailed instructions and expert tips below will guide you to create a Shahi Egg Curry that's as delicious as it is visually stunning.
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
Eggs & Preparation
- 5 Egg hard-boiled and peeled, large eggs
Spice Paste
Spices & Aromatics
- 1 tbsp Fenugreek Leaf dried fenugreek leaves
- 1 tsp Garam Masala
- 0.5 tsp Chili Powder adjust to your spice preference, red
- 0.5 tsp Turmeric Powder haldi
Dairy & Other
- 1 tbsp Cream fresh heavy cream
- 2 tbsp Yogurt full-fat yogurt or curd, plain
- 1.5 tsp Salt or to taste
- Pinch Food Coloring for richer color, optional, red
Instructions
Preparation
- Roughly chop the onion. Hard-boil the eggs until firm; peel and set aside.
Make the Spice Paste
- Grind the onion, garlic, ginger, and green chili into a smooth paste using a blender or food processor.
Sauté the Paste
- Heat the oil in a kadai (wok) or large pan over medium heat. Add the spice paste and sauté until the raw aroma disappears and the paste turns a light brown color, about 5-7 minutes. Stir frequently to prevent burning.
Add Yogurt & Cream
- Whisk together the yogurt and cream in a separate bowl to ensure there are no lumps. Pour the yogurt-cream mixture into the kadai. Sauté for another 2-3 minutes until the raw smell of the yogurt is gone.
Simmer the Curry
- Add the turmeric powder, red chili powder, garam masala, and salt. Stir well to combine. Pour in ½ cup of water, bring to a simmer, and cook for 10 minutes, stirring occasionally.
Add Eggs & Color
- Add a pinch of red food coloring (optional), stir gently, and then gently place the boiled eggs into the gravy. Make a few slits in the eggs to allow the flavor to penetrate.
Finish Cooking
- Cover the kadai and cook for another 5-7 minutes, or until the oil starts to separate from the gravy and the eggs are heated through. Stir gently to prevent sticking.
Serve
- Garnish with kasuri methi and serve hot with naan, roti, or rice.
Recipe Notes
Expert Tips for the Best Shahi Egg Curry:
- For an even richer flavor, marinate the hard-boiled eggs in a mixture of yogurt and a little garam masala for 30 minutes before adding them to the curry.
- Adjust the amount of green chilies to control the spiciness level. If you prefer a milder curry, use less or omit them altogether.
- Don't overcook the curry; otherwise, it will become thick and dry. The ideal consistency is creamy and slightly saucy.
- If the curry becomes too thick, add a tablespoon or two of water or cream to adjust the consistency to your liking.
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Recipe Nutrition
Calories: 140kcalCarbohydrates: 4gProtein: 9gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 855mgFiber: 1gSugar: 2g
Madraasi Deepa
Articles: 146
5 Comments
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I’m thrilled to try this recipe!
Absolutely delicious! Can’t wait to try it.
This is so tempting! Thank you.
This is perfect! Can’t wait to taste it.
Such a lovely dish! Thanks for sharing.