Egg Mughlai - Shahi Egg Curry

Egg Mughlai - Shahi Egg Curry - Egg Mughlai is a popular Mughal recipe that is often served with buttery naan, roti or rice. This Indian recipe is the most fragrant, creamy, silky and luxurious Egg curry with Saffron, Cashews and Yoghurt.

Egg Mughlai or Shahi Anda

There are soon many Egg Curry recipes on the site already...I know. What makes this different is that it includes Mughal inspired flavours!

Shahi means Royal and as such this is a rich, creamy and hearty curry. If you love Mughal type curries, why not try this Shahi Paneer recipe. Like that recipe, traditionally (Mughlai style), this recipe is made with Tomatoes. Mughal recipes are often made without Tomatoes and are pale in appearance, but the restaurant version is made with Tomatoes which is what we have made here.

This is an easy Vegetarian recipe to make. It does take time to come together, because of the time involved in braising onions and bringing out flavours but the recipe is pretty easy to follow.

It is served with Garlic Naan and Kachumber and it feels like a truly indulgent treat.

Ingredients in Egg Mughlai

Full ingredient list with measurements can be found in the recipe card at the bottom of the page:

Eggs - Hard boiled good quality Eggs.
Cashews - These can be substituted for Almonds
Whole and Ground Spices - Saffron,Black Cardamom, Cloves, Peppercorns, Turmeric Powder, Red Chilli Powder, Cumin Powder, Coriander Powder, Garam Masala Powder.
Double Cream - Double or Heavy Cream makes this Curry silky, luxurious and rich. You can also use Milk instead.
Plain Yoghurt - Whilst this seems unusual in an Egg recipe, it gives more body and a tang to this recipe.
Oil and Ghee - Ghee adds plenty of flavour so try to use it if you can.
Onions - White or Red Onions.
Ginger and Garlic Paste - Added to the base layer of the Curry.
Tomatoes - We use pureed Plum Tomatoes. You can use Fresh Tomatoes. Some Mughlai recipes don’t include Tomatoes, but the Egg ones more often then not do. I love the flavour they lend.
Salt - Brings it all together!
Dry Fenugreek - This is optional but adds an earthiness.

How to make Egg Mughlai

Put the Eggs to boil on one side. Cook until hard boiled, remove shell and cut in half. Set aside.

Add Oil and Ghee to a pot.

Once hot, add Black Cardamom, Cloves and Peppercorn.

Saute till fragrant, then add Onions. Cook till golden brown.

Then add Ginger and Garlic. Cook for 1 minute before adding Tomato.

Bring to a simmer and cook on low for 10 - 15 minutes.

Remove the whole Spices.

Add Cashews and Saffron. Use a stick blender to blend the curry to a smooth consistency.

Add Yoghurt, Salt and Spices. Cook for 5 minutes.

Add Dry Fenugreek, Garam Masala and Eggs. Cook for 2 minutes.

Add Cream and stir in Remove from the heat.

Serve warm with Naan, Roti or Rice.

Variations

Add Potatoes and Peas - You can add potatoes or peas to the recipe.

Add Fried Cashews - You can also add Cashews or Almonds to the top/ Lightly fry in butter/ghee first.

Shallow Fry the Eggs - You can shallow fry the eggs in a couple of tablespoons of oil (shelled and still whole) with a little turmeric and chilli rubbed on to them for a couple of minutes before adding them to the curry. 

Leave the Eggs whole - You can leave the eggs whole if you prefer.

Onions - While cooking onion, sprinkle in a big pinch of salt. This helps to cook them quicker.

Spices - If you are worried about burning spices after adding them to the pan, add a splash of water in with the spices.

Add Royal inspired flavours - Some people do add fruits, rose petals/rose water and Khoya (Milk Solids). Feel free to add them!

Tips

Soak or Roast the Saffron

Dry roast Saffron in a pan first. Then grind it to a powder if you like. If you don't want to grind it to a powder, you can add it into the dish knowing that the flavours have been maximised by the dry roasting beforehand.

Once it is added into the recipe it will be in enough warm liquid for the flavours to become even more enhanced. Less is more when it comes to Saffron so use a very small pinch because it can completely overpower the dish.

OR Soak the Saffron - Soak the threads in either ice water or warm but not boiling water for 5 - 20 minutes.Then add it with the water into the recipe. 

Crush Kasuri Methi

Lightly crush the Dry Fenugreek/Kasuri Methi between your fingers before adding it to the Curry to enhance the flavour.

Soak Cashews for 20 - 30 minutes

Soaking the cashews before hand makes it easier to blend them.

Blend Spices?

You can blend the whole Spices in the Curry but I remove what I can, because the Black Cardamom can be overpowering. You can leave them in or remove them. Or you can just remove the Back Cardamom.

Storage

Leftovers can be stores in the fridge in an airtight container for 2 days.

Serving Suggestions

This Egg Masala is great served with:

Kachumber Salad

Garlic Bread

Ghee Rice

More Egg curry recipes

There are many ways to make an Egg Curry. Here are just some of those ways:

Egg Curry – This includes the addition of Fenugreek and Black Peppercorns and has a richer taste.
Healthy Egg Curry with Potatoes and Peas – This is the one we grew up on and it is my favourite because it is the easiest to make (No Onions) but also soooo good.
South Indian Style Egg Curry –  This version includes all the gorgeous flavours of Southern India including Coconut, Tamarind and Curry Leaves.
Boiled egg curry – This version includes a step where the boiled eggs are shallow fried in some dry spices before adding them to the curry.
Egg Masala - With Yoghurt, caramelised onions and spices.

More Vegetarian Indian Recipes:

Easy 10 Minute Mixed Vegetable Raita

Okra Fries - Kurkuri Bhindi


Indian Paneer Pakora - Simple Recipe

Restaurant Style Shahi Paneer

Indian Style Stir Fried Cabbage with Potato

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