Mughlai Egg Curry Recipe - Egg Recipe for Dinner

Mildly spiced Mughlai egg curry recipe, boiled eggs simmered in saffron flavoured creamy gravy. This easy to make egg curry is perfect to serve with steamed basmati rice or Naan.

Mughlai Egg curry is a Mughlai dish from the legendary Mughlai cuisine known for its richness and mild aromatic flavours.

Originally this recipe of egg curry also known as shahi anda used to be cooked with meat in Mughal kitchens. But being an egg lover I made it with boiled eggs. This delicately spiced egg curry recipe for dinner tastes perfect with rice or chapathi.

This is a very easy to cook egg curry recipe, you can make this curry for weeknight dinners. Thats what I did few days ago when we had guests at a short notice. I planned a ‘simple menu’ and prepared this amazing egg recipe in shahi gravy.

To accompany this beautiful curry for a vegetarian person I made Shahi paneer in the same gravy. With jeera rice, crispy lachcha paratha and double ka meetha for dessert. This almost tasted like a heavenly treat.

For making this shahi anda, boiled eggs are simmered in creamy thick curry base of milk and cashews, seasoned with delicate spices. This delicious shahi korma is ready just in 30 minutes.

The best thing about the curry is, even though it is made with milk and cashews it does not leave a heavy aftertaste.

Ingredients for Mughlai Egg Curry

The spices which go in the curry like green cardamom and cinnamon are natural digestives. This is what I love about these thoughtful combinations of ingredients in Indian cuisine and Mughlai cuisine.

Mughlai curries have a warming silken texture with a perfect blend of spices. This is because of the time taken to roast the masalas. The curry tastes mildly sweet due to the cashew nut paste which goes in them.

Usually tomatoes are used in most of the egg curry recipes, but this particular curry recipe is cooked without tomatoes.

There are three popular korma bases; North Indian korma or ‘kurma is made with a cashew, almond and yogurt base. A slight tint of fragrant saffron and cardamom give the north indian korma recipe its essence.

The spice blend varies according to the preference to make this curry a delicate or a fiery taste.  used in the recipe. Slight tanginess comes from yogurt or dahi which is used. Another similar types of curry recipe I made are Mughlai Malai Kofta curry and Makhana Matar Malai Sabji. 

Prepare this eggcellent North indian Mughlai egg curry for lunch or a comforting dinner at home. Serve it with steamed rice, Naan or chapati. 

How to Prepare Egg Curry Recipe - step by step

To make Mughlai Egg Curry, pour 250 ml of water in a deep pan and add sliced onions in them.

After the onions add cashew and melon seeds in it. Allow it to boil and simmer for 2-3 minutes. Carefully strain onions, cashew and melon seeds with a mesh strainer and reserve the stock (water used while boiling) to add it to the gravy later.

When the ingredients have cooled down, grind them to make a smooth paste and keep aside.

Now, in a large pan melt butter and ghee.

Mix them and when the ghee is hot add bay leaf, green cardamom, cinnamon, black cardamom, and shahi jeera in the pan.

Stir them and allow them to crackle and become fragrant. Now, add the onion-cashew paste in the pan. On medium-to-slow heat cook this masala 'till it starts to leave the sides of the pan.

Add in turmeric powder, red chili powder, black pepper powder and then fry the masala for 2-3 minutes.

When the masalas are well roasted, add yogurt in the pan. Mix the masala a little more till yogurt is well incorporated in the gravy.

Keep stirring it continuously otherwise yogurt may split while cooking. Now, add the liquid/stock (onion and cashew were boiled), salt to taste and mix well. Bring the gravy to boil and then add cream/malai in it.

Mix it well and then add a very small quantity of kasuri methi in the gravy. Cook for a minute and then with a knife cut boiled eggs in halves and carefully put them in the pan.

Simmer and cook for 4-5 minutes. When the curry is ready, top it with few saffrons and turn off the heat. Serve hot with rice or paratha.

Tips and Recipe Notes

• You can pre-prepare the gravy and freeze it. Also you can make 2-3 batches of the gravy and make 3 different varieties of curries in the same garvy.
• You can add roasted veggies to make vegetable curry or add Indian cottage cheese (paneer) or may be pre cooked chicken. You can pretty much make any curry with this rich and creamy gravy.
• I have not sieved the onion cashew paste. If you like very smooth almost velvety gravy you can sieve the paste and then use that.

Step by Step Video

If you like to watch every step of making this egg curry in even more detail, you can watch this video.

Other Egg Curry Recipes you May Like 

1. Bengali egg curry recipe 

2. Tariwali simple egg curry 

3. Kolhapuri egg curry 

4. Punjabi Egg Masala Curry 

Mughlai Egg Curry - Mughlai Egg Recipe for Dinner

Mildly spiced Mughlai egg curry recipe, boiled eggs simmered in saffron flavoured creamy gravy. This easy to make egg curry is perfect to serve with steamed basmati rice or Naan.

5 from 11 votes

Print Pin Rate

Course: Main Dish

Cuisine: Indian

Keyword: egg, egg curry recipe, egg recipes

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 4

Calories: 223kcal

Author: Rekha Kakkar

Ingredients

• 1 tablespoon butter
• 1 tablespoon ghee
• 4 eggs
• 2 medium onion chopped
• 2 tablespoon melon seeds
• 2 tablespoon cashew
• 1 tablespoon cumin seeds
• 2 bay leaf
• 1 inch Cinnamon stick
• 2 Black cardamom
• 1 green cardamom
• ¼ tablespoon turmeric powder
• 2 tablespoon coriander powder
• Salt to taste
• 1 teaspoon Kashmiri red chilli powder
• ¼ tablespoon black pepper powder
• 2 tablespoon yogurt
• 2-3 tablespoon Cream
• 6-7 strands saffron
• 1 pinch kasuri methi
• ¼ teaspoon garam masala powder

Instructions

• In a pan heat 250ml of water and add sliced onions, melon seeds and cashew. Bring it to boil and allow it to simmer for 2-3 minutes.
• Strain the onion cashews etc and Let it cool. Reserve the stock to add it to gravy later.
• After cooling, grind the cooked onions, cashew and melon seeds into smooth paste.
• To make the gravy, In a large pan melt the butter and the ghee.
• Add bay leaf, green cardamom, cinnamon, black cardamom and shahi jeera.
• Allow them to crackle and become fragrant. If you like to add ginger garlic paste you can add at this stage
• Add in the ground onion and cashew paste.
• Now on medium to slow heat cook this masala till it starts to leave the sides of pan.
• Add-in turmeric powder, red chilli powder, black pepper powder and fry the masala for 2-3 minutes.
• Add yogurt in the pan at this stage.
• Cook the masala a little more till yogurt is well incorporated in the gravy. At this stage keep stirring it continuously otherwise yogurt may split while cooking.
• Now add the liquid in which onions and cashew were boiled.
• Add little more water to adjust the consistency of the gravy as per your preference.
• Add salt as per your taste.
• Bring the gravy to a boil. Add cream and malai and stir it till well incorporated.
• Finish with very small quantity of kasuri methi and boiled eggs cut into halves.
• Simmer the egg curry and finally add saffron to the curry. You can garnish it with coriander leaves.
• This is one of best egg curry for rice or butter Naan.

Video

Notes

• You can pre-prepare the gravy and freeze it. Also you can make 2-3 batches of the gravy and make 3 different varieties of curries in the same garvy.
• You can add roasted veggies to make vegetable curry or add Indian cottage cheese (paneer) or may be pre cooked chicken. You can pretty much make any curry with this rich and creamy gravy.
• I have not sieved the onion cashew paste. If you like very smooth almost velvety gravy you can sieve the paste and then use that.

Nutrition

Calories: 223kcal | Carbohydrates: 11g | Protein: 8g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 192mg | Sodium: 102mg | Potassium: 270mg | Fiber: 3g | Sugar: 3g | Vitamin A: 454IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 3mg