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Mughlai Egg Curry
muktisahay
4
from 1 vote
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Prep Time
30
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
Served As
Lunch
Recipe Cuisine Type
Mughlai
Servings
2
Ingredients
1x
2x
3x
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
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.
Keyword
egg curry, mothers day
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