A Mughlai-style egg dish cooked with aromatic spices, nuts and cream. Mughlai Egg curry is an Indian delicacy that is commonly eaten with roti or rice.
2 tablespoons Cooking oil
15 Cashews - whole
3 tablespoons Heavy cream
1 tablespoon Butter
Fresh whole spices
4 Green cardamoms - whole
1 Cinnamon (in inch)
1 Star anise
2 teaspoons Cumin seeds
5 Dried red chilies (Kashmiri) (Less spicy variety)
3 Onions (White or Red , Medium size)
2 Green chilies (Optional ( vertically slit))
1/2 cup Tomato paste (Canned or fresh tomatoes)
1/4 cup Fresh cilantro- chopped
1 teaspoon Ginger - grated
2 teaspoons Garlic - crushed
1 teaspoon Salt (adjust to taste)
1 teaspoon Sugar (Optional)
2 cups Water (To dilute the curry - use as needed)
Saffron - about 15 strings (Optional)
1/2 teaspoon Turmeric powder
1 teaspoon Coriander powder
1 teaspoon Cumin powder
2 teaspoons Garam masala (Store bought)
2 teaspoons Red chili powder (Kashmiri)
Boiling the eggs
Fill a medium-size saucepan with water until it is 3/4 th full and with enough space for water to boil - the pan should be big enough that water doesn't spill over while boiling.
Add one teaspoon of salt to the water to prevent the cracking of eggs.
When the water starts to boil, add the eggs
The eggs should be completely immersed in the water
Let the eggs boil for 10 minutes
Transfer the eggs carefully to a bowl filled with iced water
Carefully crack the shells and peel the outer shell
Wash the eggs with clean water to remove any pieces of shell still sticking
You can use the boiled eggs directly in the curry or you can follow the below optional step
Optional step of frying the eggs : Dry the eggs with a paper towel and cut them in half. Spread two tsp of oil in a frying pan so as to cover the entire surface of the pan. Lay the eggs facing the flat side downwards. Let them fry on medium heat for about 3 minutes ( keep checking until you see a golden brown color). Then turn over the eggs and fry them on the other side for about 3 minutes. Remove from heat.
Transfer the fried eggs onto a plate
Prepare the fresh spice powder
Dry roast the green cardamom, cloves, star anise, and cinnamon for about 5 minutes on medium heat or until you smell the nice aroma from the spices
Grind the spices using a mortar and pestle into a fine powder (since the quantities are very small, a blender won't help. A mortar-pestle is ideal for small quantities and also helps to release the oils from the spices)
Prepare the onion - cashew- red chili paste
Chop the onions into 1-inch cubes
Take a medium-size frying pan at least 3-4 inches deep and 12 inches in diameter. (We will use the same pan for cooking the egg curry also)
Keep the pan on medium heat.
Add half of the cooking oil prescribed in the ingredients section
Add the onions, cashews, and dried red chilis and fry them for about 5-7 minutes on medium flame, or until the onions start to turn light brown
Add the freshly ground spice powder (from step-2 above)
Continue to stir for another 2 minutes on low flame
The onions should be now semi-transparent and light brown in color
Transfer the contents from the pan to a plate and let the mixture cool
When the onion mixture has cooled, grind it into a fine paste using a blender
Prepare the curry base
Keep a frying pan on medium heat (Use the same frying pan that we fried the onions in)
Add the remaining cooking oil
When the oil gets hot, add the cumin seeds, ginger, and garlic paste. Reduce the heat to low.
Stir for 1-2 minutes until the raw smell of ginger and garlic disappears
Add all the spice powders - turmeric, cumin, coriander, Kashmiri red chili, and garam masala powders. Mix well.
Add the tomato paste and mix well with the spices.
Cut the green chilis in half and add to the pan. We are adding the green chilis towards the end so as to keep the spice levels low.
Add the onion- cashew paste prepared in step-3. Also, add the butter now.
(Optional - if you want a nice Saffron flavor, mash the saffron strings in 2 tablespoons of hot water or milk and add it to the curry)
Continue stirring on low flame for about 7-8 minutes to let the mixture cook well
Add salt, kasoori methi, and chopped fresh cilantro.
Mix well. Taste and adjust the salt and spice levels ( if needed add some more red chili powder)
Add heavy cream and mix well.
Transfer the curry to a serving bowl.
Lay the fried eggs on the gravy
Garnish with chopped cilantro.
You may also add some roasted cashews and cream on the top as an optional step.
Eggs need to be hard-boiled - this will help them stay intact and not break into the curry
You can refrigerate/ deep freeze the curry without adding the boiling eggs. Add the eggs when you are ready to serve.
I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.