311. Mughlai egg curry
Rich and heavy
My eldest son is here for 2 weeks and that means I don’t have to think what shall I cook, as suggestions are in abundance. Its like trying to make a thousand things in two weeks besides visiting his favorite restaurants. His girlfriend was scared to let him come home…. no don’t get me wrong, its not jealousy or anything else but she gets scared that I may overfeed him and he will land in Dubai with a big belly. I guess it will take her a while to understand how all Indian mums function. We always feel that over feeding our loved ones signifies that we love them. Anyway, today’s menu was egg curry and lacchha parathas. To the same gravy I added a bit of lightly fried paneer to make it into a vegetarian dish.
MUGHLAI EGG CURRY
Serves 4 to 6
10 hard boiled eggs (shelled and cut into half)
¼ tsp saffron
2 tbsp hot milk
2 large onions (get about a cup of coarsely minced paste)
20 cashew nuts
1 tbsp poppy seeds
1 to 2 tsp green chilli paste
1 tbsp ginger paste
2 tbsp garlic paste
4 tbsp ghee
2 tbsp oil
2 tbsp yogurt
1 cup tomato puree
1 cup coconut milk or fresh cream
1 to 2 tsp garam masala
1 tbsp cumin coriander (dhana jiru)
1 to 2 tsp red chilli powder
1 tsp sugar
1½ tsp salt
½ tsp turmeric powder (haldi)
½ cup water
10 pistachios, cut into slices
5 to 6 almonds cut into slices
3 tbsp fresh chopped coriander
- Peel and chop the onions roughly. Put the onion in a food processor and mince it coarsely.
- Process the almonds, cashew nuts and poppy seeds in a coarse powder.
- Soak the saffron in the hot milk.
- Mix the dhana jiru, garam masala, turmeric powder and red chilli powder in a small bowl. This is the dry spice mixture.
- Mix the ginger, chilli and garlic paste together. This is the wet spice mixture.
- Heat oil and ghee in a wide pan over medium heat.
- Add the onion paste to it and reduce the heat a little. Stirring occasionally, cook the onions till the ghee separates from the mixture.
- Add the wet spice mixture to it and stir fry for a further 1 to 2 minutes.
- Add the nut powder and the dry spice mixture. Mix well and add yogurt and water.
- Let it cook for 1 minute.
- Add the tomato puree, salt and sugar. Mix well. Cover the pan and let the mixture simmer over low heat for 5 minutes. Stir occasionally so that it does not stick to the bottom.
- Add the coconut milk or cream and let the gravy simmer for 5 to 10 minutes or till it becomes quite thick.
- Add the saffron mixture to it.
- Add the eggs to the gravy or curry, mix gently.
- Garnish with the almond, pistachios and fresh coriander.
- Serve with hot parathas, rotis or rice.
- Can use only almonds or cashew nuts instead of both.
- Add a tsp of salt to the boiling eggs to prevent them from cracking up.
- This curry or gravy can be used for paneer, mushrooms or small potatoes too.
You may want to check out the following:
|paneer lauki kofta curry|
|Arti’s pea kofta curry|