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Shahi Egg Curry

Shahi Egg Curry
Shahi Egg Curry
  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryContains Egg
  • Cuisine TypeIndian, Mughlai, North Indian
  • Good for Lunch , Dinner

About this recipe

Shahi egg curry is a spicy and creamy curry made with dried kasuri methi. This curry is easy and also requires little time for preparation.  There many ways through which we make these Shahi recipe, but this one is most easy among all, but the taste remains the same.

Ingredients for Shahi Egg Curry

  • Eggs – 5 nos
  • Onion – 3 nos
  • Garlic – 6 pods
  • Green chillies – 1 no
  • Ginger – 1 inch stick
  • Kasuri methi – 1 tbsp
  • Garam masala – 1 tsp
  • Red chilli powder – ½ tsp
  • Fresh cream – 1 tbsp
  • Yogurt / Curd – 2 tbsp
  • Turmeric powder – a pinch
  • Red colour powder – a pinch
  • Salt to taste
  • Oil – 1 tbsp
  • Water – ½ cup

How to cook Shahi Egg Curry

  1. Preparation:
  2. Roughly chop the onions. Hard boil the eggs and shell them out.
  3. Grind the onions, garlic, ginger and green chillies to a smooth paste.
  4. Heat oil in a kadai. Pour in the paste and sauté them, till the raw smell goes and it turns to light brown colour.
  5. Whisk the curd and cream, pour it in the kadai. Saute them till the raw smell goes off
  6. Now add turmeric powder, chilli powder, garam masala, salt and pour in a ½ cup of water and boil for 10 mins
  7. Put a pinch of red colour and give a stir. Make slit in the boiled eggs and put them in the gravy.
  8. Cover and cook it for a while, till the oil floats on the top of the gravy
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