MUGHLAI EGG CURRY
Mughlai Egg Curry is an aromatic, rich, creamy, delectable curry that one can proudly serve during any festival or holiday.
Ingredients
- 6 large Eggs boiled and peeled
- 1 large onion 1½ cups
- 6-8 cloves garlic peeled and roughly chopped
- 1-2 green chillis chopped or minced
- 1 inch ginger chopped or minced
- 3 tbsp vegetable oil
- 1 tbsp ghee or unsalted butter
- 1 star anise
- 1 inch cinnamon stick
- 6 cloves
- 3 cardamoms
- 8 peppercorns
- 1 tsp fennel seeds
- 2 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- ½ tsp turmeric powder
- ½ - 1 tsp red chilli powder
- ½ cup fresh tomato puree
- ⅛ tsp saffron strands
- 1½ cup coconut milk
- 2 tbsp plain yogurt thick
- 1 tsp salt
- 20 almonds or cashew nuts lightly roasted
- 1 tbsp poppy seeds lightly roasted
FOR GARNISHING:
- ½ tbsp almond slivers or chopped
- 1 tsp pistachio chopped
- 2 tbsp fresh coriander/cilantro chopped
- few saffron strands
- 1 tsp raisins/ sultana
Instructions
PREPARATION OF NUT AND POPPY SEEDS POWDER
- Roast poppy seeds in a wide pan over low heat till it begins to pop. Remove from the pan into a plate and allow it to cool.
- Lightly roast the nuts in a wide pan over low heat till they are a bit crunchy. Remove from the pan into a plate and allow it to cool.
- Process the nuts and poppy seeds into a powder.
PREPARATION OF THE EGGS
- Boil and peel the eggs.
- If you want to coat the eggs with turmeric or red chilli powder for that festive look, then heat 1 tsp oil in a wide pan. Take the pan off the heat. Add the turmeric or red chilli powder (about ½ tsp). Mix well. Add eggs to the pan and roll them till coated.
PREPARATION OF THE SPICES
- There are two ways you can do this: 1) roast the whole spices and 1 tsp cumin seeds in a wide pan over low heat. Allow them to cool and then grind them into a powder.
- Or add the spices along with the onions and stir fry them. Then process them in the food processor along with the onion mixture.
PREPARATION OF THE MUGHLAI CURRY BASE:
- Heat 2 tbsp of oil and ghee in a pan over medium heat.
- Add the whole spices if you have not ground them into a powder.
- Add the onion and stir fry till it becomes soft.
- Add the garlic, ginger and green chillis. Stir fry for 1 minute.
- Process the onion mixture into a paste in a food processor.
- Add 1 tbsp oil in the pan. Add remaining cumin seeds and allow them to sizzle in the oil.
- Add the paste. Stir fry till it turns pinkish or light brown in colour.
- Add the nut powder and mix well.
- Add turmeric, red chilli powder, coriander powders, saffron and garam masala. Mix well.
- Add the yogurt and mix well.
- Add the tomato puree and salt. Cover the pan and allow the onion tomato mixture to cook over low heat for 2-3 minutes.
- Add coconut milk, mix well. Cover the pan and allow the curry to simmer over low heat for 7-10 minutes. Stir in between so that the curry does not stick to the bottom of the pan.
TO SERVE:
- Add the eggs to the curry base. Can leave them whole or cut them into halves.
- Garnish Mughlai Egg Curry with the chopped almonds, pistachios, raisins, saffron and fresh coriander.
- Serve it with naan, paratha, roti or rice.
Notes
- Adjust the spices and salt according to your taste.
- If you have a good curry powder or garam masala which has most of the spices in it, then you don't need to use the whole spices.
- Can use fresh cream instead of coconut milk. If you do so, then add only ½ cup cream and add water too.
- Adjust the thickness of the curry base according to your preference. Usually Mughlai Curry is thick and creamy.
- Replace the egg with paneer, chicken, or any meat of your choice.
- You can prepare the curry a day or 2 ahead and leave it in the fridge till you need it.