Mughlai (moog-lie) is a type of cuisine that came about as a result of the Mughal rule in India from 1426 to 1857. It is characterized by its lavish use of spices, dried fruit, and nuts, and is renowned for its aromatic and flavorful dishes.
Egg Mughlai or Mughlai egg curry is a popular Mughlai recipe where boiled eggs are cooked in flavorful gravy.
Ingredients:
- 7-8 eggs
- 2 medium-sized onions
- Cilantro
- 8-9 garlic cloves
- 1-inch ginger or ginger paste
- Fistful cashew nuts
- 3 green chilies
- 1 tbsp dried methi (Kasoori methi)
- 1 cup fresh curd
- ¼ cup milk cream/malai
- 2-3 bay leaves
- 2-inch cinnamon
- 3-4 green cardamom
- 2 black cardamoms
- 4-5 cloves
- 7-8 black peppercorns
- 1 tbsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 2 tsp garam masala or egg curry masala
- Salt
- Oil +butter
Method:
- Boil and peel the eggs
- Make 5-6 vertical slits with a knife
- Add red chili powder and salt, coat all the eggs nicely and keep aside to marinate
- Meanwhile, prepare the paste: onions+cashew+cilantro+green chili+garlic+ginger+water and keep it aside
- In a pan, add oil and fry marinated eggs until they are golden all over
- Transfer them to a plate
- In the same pan, add oil + butter and heat
- Add cumin, cardamoms, cloves, bay leaves, cinnamon, black peppercorns
- Add prepared paste and stir fry for few minutes on low flame
- Add ¼ cup water and continue cooking gravy for few more minutes
- Add turmeric powder, kasoori methi, garam or egg curry masala
- Mix and cook for 2-3 minutes until raw smell goes away
- Add curd and continue cooking the gravy for couple of minutes
- Add water to adjust the consistency of gravy
- Once oil starts appearing on the surface, add milk cream, adjust the salt
- After 2-3 minutes, add fried eggs and cook for few more minutes
- Turn off the stove
- Serve hot with rice or roti.
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