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Mughlai Egg Curry (Shahi Egg Curry)
A rich, aromatic Mughlai‑style egg curry from Lucknow, also known as Shahi Egg Curry. Hard‑boiled eggs are lightly fried, then simmered in a creamy coconut‑coriander paste spiced with whole aromatics, Jafarini garam masala, kasoori methi and mustard oil. Perfect with naan, paratha or pulao. Also known as parota.
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Cost Breakdown
Critical Success Points
- • Frying the fresh coconut until pinkish
- • Oil separation after adding the coconut‑coriander paste
- • Roasting the curd until grainy and oil separates
- • Adding cream without it splitting
- • Simmering the curry with the lid on low heat
Safety Warnings
- • Hot oil can cause severe burns – handle with care.
- • Be cautious when frying spices; they can splatter.
- • Ensure eggs are fully cooked before handling.
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