MUGHLAI EGG CURRY RECIPE | SHAHI EGG CURRY | HOW TO MAKE SHAHI EGG CURRY | ANDA MASALA CURRY RECIPE
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MUGHLAI EGG CURRY RECIPE | SHAHI EGG CURRY | HOW TO MAKE SHAHI EGG CURRY | ANDA MASALA CURRY RECIPE
Mughlai Egg Curry is a rich and flavorful dish inspired by Mughlai cuisine, known for its creamy sauces and aromatic spices.
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Here's a recipe for Mughlai Egg Curry:
Ingredients:
6 boiled eggs, peeled
1 cup onions, finely sliced
1 cup tomatoes, finely chopped
1 tablespoon ginger-garlic paste
1/4 cup cashew nuts, soaked in warm water
1/4 cup yogurt
1/4 cup fresh cream
1/4 cup cooking oil
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon garam masala
Salt to taste
Fresh coriander leaves for garnish
Instructions:
Prepare Cashew Paste:
In a blender, blend soaked cashew nuts into a smooth paste by adding a little water. Set aside.
Boil the Eggs:
Boil the eggs, peel them and set aside.
Sauté Onions:
In a large pan or kadai, heat ghee or oil over medium heat. Add cumin seeds and let them splutter. Add sliced onions and sauté until golden brown.
Add Ginger-Garlic Paste:
Add ginger-garlic paste to the onions and sauté for 1-2 minutes until the raw smell disappears.
Add Tomatoes:
Add chopped tomatoes to the pan and cook until they become soft and the oil starts to separate.
Spices and Cashew Paste:
Lower the heat, add coriander powder, turmeric powder, red chili powder, and salt. Mix well. Add the cashew paste and cook for 2-3 minutes.
Yogurt and Cream:
Whisk the yogurt and add it to the pan. Cook for an additional 2-3 minutes. Stir in the fresh cream and continue to cook until the mixture thickens.
Add Eggs:
Gently place the boiled egg halves into the curry, ensuring they are well coated with the creamy sauce.
Simmer:
Allow the curry to simmer on low heat for 5-7 minutes, allowing the flavors to meld and the eggs to absorb the sauce.
Garnish and Serve:
Sprinkle garam masala over the curry, garnish with fresh coriander leaves, and give it a final stir.
Serve Hot
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