Mughlai Egg Curry (Shahi Egg Curry)

Ingredients

• 3 tablespoons Mustard oil (for frying and tempering)
• 2 medium Onion (roughly chopped)
• 1 inch Ginger (roughly chopped)
• 12 pieces Garlic cloves (roughly chopped)
• 12 pieces Almonds (whole, roughly chopped)
• 5 pieces Cashew nuts (whole, roughly chopped)
• 6 pieces Green chilies (slit lengthwise)
• 1 cup Fresh grated coconut (kernel) (freshly grated)
• 1 bunch Fresh coriander leaves (for paste, plus extra for garnish)
• 1 cup Water (for coconut‑coriander paste)
• 6 large Eggs (hard‑boiled, peeled)
• 0.25 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 1 teaspoon Salt (adjust to taste)
• 1 teaspoon Ground black pepper
• 4 pods Green cardamom pods
• 1 pod Large cardamom pod
• 2 leaves Bay leaves
• 5 pieces Cloves
• 1 small piece Cinnamon stick
• a pinch Mace flowers
• 1 piece Badin flower (often star anise)
• 1 teaspoon Jafarini Garam Masala (store‑bought or homemade)
• 0.5 cup Plain curd (yogurt) (unsweetened, full‑fat)
• 1 teaspoon Kasoori methi (dried fenugreek leaves) (crushed between fingers)
• 0.33 cup Fresh cream (heavy cream)
• 0.5 cup Water (for simmering) (adjust for desired consistency)
• 2 tablespoons Fresh coriander leaves (garnish) (chopped)

Instructions

1. Prepare aromatics

   Roughly chop the onions, ginger, garlic, almonds, cashews and slit the green chilies.

   Time: PT5M

2. Fry fresh coconut

   Heat 1 tablespoon of mustard oil in a pan over medium heat. Add the grated coconut and fry 2‑3 minutes until it turns pinkish. Transfer to a plate to cool.

   Time: PT3M

   Temperature: medium heat

3. Make coconut‑coriander paste

   In a blender, combine the cooled coconut, a bunch of fresh coriander leaves and 1 cup water. Blend to a smooth paste.

   Time: PT5M

4. Boil and peel eggs

   Place the eggs in a pot, cover with water and bring to a boil. Cook 9‑10 minutes, then transfer to ice water, peel and set aside.

   Time: PT10M

   Temperature: high heat

5. Lightly fry boiled eggs

   Heat a little mustard oil in the pan and add the boiled eggs. Fry gently for 2‑3 minutes until the surface gets a light colour. Remove and set aside.

   Time: PT5M

   Temperature: medium heat

6. Temper whole spices

   In the same pan add 3‑4 tbsp mustard oil. Add 2 bay leaves, 4 green cardamom pods, 1 large cardamom pod, 1 tsp black pepper, 4‑5 cloves, a small piece of cinnamon, a pinch of mace flowers and 1 Badin (star anise) flower. Fry until fragrant, about 1‑2 minutes.

   Time: PT3M

   Temperature: medium heat

7. Add coconut‑coriander paste

   Stir in the prepared paste. Fry, stirring frequently, until the oil begins to separate from the mixture (about 4‑5 minutes).

   Time: PT5M

   Temperature: medium heat

8. Introduce ground spices

   Add ¼ tsp turmeric powder, 1 tsp red chilli powder, 2 tbsp green coriander powder and 1 tsp Jafarini Garam Masala. Mix well and fry for another 2‑3 minutes.

   Time: PT3M

   Temperature: medium heat

9. Prevent scorching

   Add a splash of water (about 2‑3 tbsp) to keep the spices from sticking.

   Time: PT1M

10. Roast curd

    Stir in ½ cup plain curd. Cook, stirring, until the oil separates again and the mixture looks grainy (about 5 minutes).

    Time: PT5M

    Temperature: medium heat

11. Add kasoori methi

    Crush a teaspoon of kasoori methi between your palms and add to the pan. Mix quickly.

    Time: PT1M

12. Incorporate cream

    Pour in 1/3 cup heavy cream and a little water to stop the cream from scorching. Fry gently for 3 minutes.

    Time: PT3M

    Temperature: medium low heat

13. Add fried eggs

    Gently add the lightly fried eggs to the gravy. Toss to coat.

    Time: PT1M

14. Season with salt

    Add 1 tsp salt (or to taste) and stir for 2 minutes.

    Time: PT2M

15. Simmer

    Add ½ cup water (adjust for desired consistency). Cover the pan with a lid and simmer on low flame for 5 minutes.

    Time: PT5M

    Temperature: low heat

16. Finish with fresh coriander

    Uncover, sprinkle chopped fresh coriander leaves, cook uncovered for another 1‑2 minutes.

    Time: PT2M

    Temperature: low heat

17. Serve

    Transfer the Mughlai Egg Curry to a serving bowl. Serve hot with naan, paratha, roti or pulao.

    Time: PT1M

Nutrition Facts

Calories

390

Protein

12g

Carbohydrates

8g

Fat

30g

Fiber

2g