Egg Curry Mughlai Style
Try this Egg Curry Mughlai Style recipe, or contribute your own.
Try this Egg Curry Mughlai Style recipe, or contribute your own.
- 1 onion
- 1 cinnamon stick
- 1 tbsp cumin seed
- 2 green chilies
- a pinch of turmeric
- 1 tbsp ginger-garlic paste
- 1 tbsp sesame seed
- salt as per taste
- 1 tbsp biryani masala
- 1 tbsp fennel seed
- 2 tbsp melon seed
- 1 cup water or as consistency required
- 3 tbsp oil/clarified butter ( i used clarified butter)
- 6 boiled eggs
- 2 potatoes chopped into medium size
- 8 to 10 cashew nuts
- 8 to 10 almonds
- 1 tbsp poppy seed (khus khus)
- 1 tbsp sunflower seed (optional)
- 8 curry leaves (optional)
- 4 tbsp desiccated coconut
- 1 tbsp caraway seed
- 1.5 tbsp garam masala powder
- Carbohydrate 19.35589333475 g
- Cholesterol 0 mg
- Fat 11.5579203590155 g
- Fiber 3.77887783657074 g
- Protein 3.75803467229084 g
- Saturated Fat 8.16544646164889 g
- Serving Size 1 1 Serving (97g)
- Sodium 22.1577671992695 mg
- Sugar 15.5770154981793 g
- Trans Fat 0.837754537473471 g
- Calories 181 calories
Step-by-step
- Firstly boil eggs and keep aside.
- Add little ghee/ oil saute chopped onion for 5 to 6 mins until dark brown in color but don’t burn them.
- Now add ginger-garlic paste, melon seed, cashews, poppy seed, almond, sunflower seed (if using), desiccated coconut, fennel seed, cumin seed, green chilies and curry leaves to it and saute for 2 to 3 mins.
- Grind the roasted mixture into a processor until smooth paste is formed. Add little water if required.
- Shallow fry eggs in oil Or clarified butter until light golden brown. Place fried eggs aside.
- In same oil shallow fry potatoes until crisp and golden brown in color. Place fried potatoes on absorbent paper.
- Take same oil and place it an kadai Or vessel on medium heat. Once oil/ghee is hot add caraway seed and cinnamon stick.
- Saute for a minute.
- Now add the grounded paste. Saute for 2 to 3 mins. Reduce the flame and keep stirring else the paste might stick to the bottom. Add little water if paste sticking to bottom.
- Add turmeric, garam masala, biryani masala powder. Give nice stir to it.
- Now add fried potatoes and fried eggs. Also add salt for seasoning and alter spices as required.
- Cover and simmer for 5 mins.
- Switch off the gas.
- Garnish with curry leaves and serve hot with rice.
Egg Curry Mughlai Style: A Culinary Journey
As a busy professional woman, finding time to cook delicious and satisfying meals can be a real challenge. But let me tell you, this Egg Curry Mughlai Style is a game-changer. It’s a dish that transports you to a bustling Indian kitchen, filled with the aroma of warming spices and the comforting sizzle of onions in ghee. Yet, it's surprisingly manageable to whip up even on a weeknight, leaving you with a sense of accomplishment and a truly flavorful meal.
The beauty of this recipe lies in its balance. The richness of the creamy sauce, achieved through a careful blend of roasted spices and nuts, is perfectly offset by the slightly crisp texture of the fried potatoes and eggs. It's a symphony of flavors and textures that will tantalize your taste buds. The recipe itself isn't overly complicated, allowing you to focus on the joy of creating something delicious rather than getting bogged down in endless steps. Even better, leftovers are just as satisfying, perfect for a quick and easy lunch the next day. It's a dish I’ve made countless times, always receiving rave reviews. And the best part? It feels luxurious, like a treat, even though it's remarkably simple to make.
The Spice Journey: The heart of this dish lies in the aromatic spice blend. The process of roasting the onions until deeply browned is crucial; it brings out a sweetness and depth that elevates the entire curry. Then, the careful selection of spices—from the warmth of cumin and coriander to the fiery kick of green chilies—creates a layered complexity that keeps you wanting more. The addition of cashews, almonds, and poppy seeds adds a delightful creaminess to the sauce, making it incredibly rich and satisfying. Don't be afraid to experiment with the spices to find your perfect balance—a pinch more chili for an extra kick, or a little extra coconut for added richness.
Egg-cellent Preparation: The perfectly boiled eggs are the foundation of this dish. Although the instructions are simplified, the texture of the egg is everything. I like to slightly overcook mine, so that they hold their shape beautifully when fried. The frying process adds a lovely golden brown crust, adding another layer of flavor and texture to the overall dish. And the potatoes? Crispy on the outside, fluffy on the inside—the perfect counterpoint to the creamy sauce.
Serving Suggestions: I usually serve this Egg Curry Mughlai Style with fluffy basmati rice. The sauce clings beautifully to the rice, making every mouthful a delight. It's also fantastic served with naan bread for dipping, or even as a filling for a delicious egg curry sandwich for a twist. No matter how you choose to enjoy it, this dish is sure to become a staple in your culinary repertoire. It's a dish that's both impressive and effortlessly delicious, perfect for impressing guests or simply treating yourself to a comforting and flavorful meal after a long day.
This Egg Curry Mughlai Style isn't just a recipe; it's a journey. A journey through the vibrant world of Indian cuisine, accessible even to the busiest of schedules. It's a testament to the fact that delicious, homemade food doesn't have to be complicated or time-consuming. With a little planning and a dash of creativity, you can bring the warmth and flavor of India into your kitchen in a matter of minutes. So, go ahead, give it a try. I promise, you won't be disappointed.
