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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
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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


  • 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


  • 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.



  • 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.


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