Mughlai Egg Curry is a creamy Indian main course dish with indulgent gravy. The mild spicy, delicious flavour distinguishes it from other egg curry recipes. It is, in a true sense, a restaurant-style Indian curry.
About Mughlai Cuisine
Mughlai cuisine was crafted by generations of rulers in the Mughal dynasty. These royals were big connoisseurs of luxury – everything from their architecture and lifestyle to their food had to be opulent.
Mughlai Cuisine is characterized by the creamy, silky smooth texture, focus on aromatic spices, and indulgent, expensive ingredients – everything befitting for a royal feast.
In my debut cookbook, The 100 Best Indian Curry, I have included some of the most popular Mughlai Style Curry recipes that you can make in an instant pot, including this Mughali Egg Curry.
This Shahi Egg Curry is the perfect flag bearer of Mughlai Cuisine.
The creamy, rich, mildly spicy gravy is made using nuts, onion, and cardamom, with a hint of saffron. Unlike the typical Punjabi egg curry masala that has a fiery kick to it, Mughlai egg curry has sweet undertones to it.
Ingredients Required
Egg: You need hard-boiled eggs for this curry recipe.
Oil: Use either ghee, unsalted butter or the flavourless, odourless refined oil for cooking the gravy.
Nuts: I use almonds to make the gravy rich and creamy. You can substitute almonds with cashew nuts, also.
Spices: Caraway Seeds (Shah Jeera), Saffron Strands, Green Cardamom, Red Chilli Powder, Turmeric, Garam Masala
Cream: Use light cooking cream and not heavy whipping cream. To make it dairy free, use almond or coconut milk.
Onion, Mildly Spicy Green Chilli, Fresh Coriander, Water
How To Make
Step 1) We need hard-boiled eggs for Mughali Egg Curry. You can boil them in hot, salted water over the stovetop, electric egg boiler, or in an instant pot.
Step 2) Once eggs are boiled, remove their shell, cut them lengthwise into halves, and set aside in a bowl.
Step 3) Soak saffron strands in 2 tablespoons of hot water. Stir to combine. Set it aside to add to the gravy later.
Step 4) Heat half of the cooking oil in a kadhai or the casserole. Once it is hot, add caraway seeds, green cardamom, chopped onion, green chilli, and almonds. Fry them till the onion are lightly golden. This takes 5 – 6 minutes. Turn off the heat.
Step 5) Transfer the fried onion and other ingredients to a blender. Add ⅛ Cup water. Blend to a smooth paste. For a better texture, scrape and blend 2 – 3 times.
Step 6) Transfer this smooth gravy paste to the kadhai or casserole. Turn on the heat. Add cream, spice powders, salt, soaked saffron, and remaining water. Stir to combine.
Step 7) Add boiled eggs, stir to combine, and allow the Mughlai Egg Curry to simmer over low heat for 5 – 6 minutes.
Garnish with chopped coriander leaves and serve warm.
Serving Suggestion
For a royal feast, serve Mughali Egg Curry with naan, peas pulao, and kachumber salad.
Other Indian flatbreads complimenting Shahi Egg Curry are roomali roti, lachha paratha, or tandoori roti. Or you can serve it with plain basmati rice.
More Indian Curry Recipes
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Mughlai Egg Curry Recipe
- Blender
- Saucepan
- Heavy Bottom Kadhai
Ingredients
- 8 eggs
- 4 tablespoon vegetable oil
- 4 green cardamom (elaichi)
- 1 teaspoon caraway seeds (shah jeera)
- 1 Cup chopped onion
- 1 tablespoon chopped ginger
- 2 tablespoon chopped almonds
- 2 green chilli chopped
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon Garam Masala (see recipe)
- ¼ teaspoon saffron strands (kesar)
- 2 tablespoon light cooking cream
- 1 Cup water
- 2 tablespoon chopped fresh coriander
Instructions
- We need hard-boiled eggs for Mughali Egg Curry. You can boil them in hot, salted water over the stovetop, electric egg boiler, or in an instant pot.
- Once eggs are boiled, remove their shell, cut them lengthwise into halves, and set aside in a bowl.
- Soak saffron strands in 2 tablespoons of hot water. Stir to combine. Set it aside to add to the gravy later.
- Heat half of the cooking oil in a kadhai or the casserole. Once it is hot, add caraway seeds, green cardamom, chopped onion, green chilli, and almonds. Fry them till the onion are lightly golden. This takes 5 – 6 minutes. Turn off the heat.
- Transfer the fried onion and other ingredients to a blender. Add ⅛ Cup water. Blend to a smooth paste. For a better texture, scrape and blend 2 – 3 times.
- Transfer this smooth gravy paste to the kadhai or casserole. Turn on the heat. Add cream, spice powders, salt, soaked saffron, and remaining water. Stir to combine.
- Add boiled eggs, stir to combine, and allow the Mughlai Egg Curry to simmer over low heat for 5 – 6 minutes.
- Garnish egg curry with chopped coriander leaves and sliced almonds.
- Serve Mughali Egg Curry with naan, peas pulao, and kachumber salad.
Recipe Notes:
- Use either ghee, unsalted butter or the flavourless, odourless refined oil for cooking the gravy.
- Use light cooking cream and not heavy whipping cream. To make it dairy free, use almond or coconut milk.
- I use almonds to make the gravy rich and creamy. You can substitute almonds with cashew nuts, also.
- Add little water to get the desired consistency if the gravy is too thick.
Alok Vats says
Wow, simply an awesome dish, I honestly love anything made of eggs…
Anupam Patra says
I’m eating this, first thing tomorrow.
Hema Srivastava says
nice
Aparna Anurag says
wow amazing..very kool recipe
Vandana Gupta says
I am making this for dinner today
Andrew Macmilan says
I will try this at home.