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Mughlai Egg Curry is an aromatic, rich, creamy, delectable curry that one can proudly serve during any festival or holiday.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course curry, Main Course, Main Meal
Cuisine Indian, Mughlai
Servings 6


  • 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
  • tsp saffron strands
  • cup coconut milk
  • 2 tbsp plain yogurt thick
  • 1 tsp salt
  • 20 almonds or cashew nuts lightly roasted
  • 1 tbsp poppy seeds lightly roasted


  • ½ tbsp almond slivers or chopped
  • 1 tsp pistachio chopped
  • 2 tbsp fresh coriander/cilantro chopped
  • few saffron strands
  • 1 tsp raisins/ sultana



  • 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.


  • 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.


  • 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.


  • 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.


  • 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.


  • 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.
Keyword Egg Curry, Mughlai Egg Curry Recipe, Mughlai style Egg Curry