Egg Mughlai is a popular Mughal recipe that is often served with buttery naan, roti or rice. This is a fragrant and luxurious Egg curry with Saffron, Cashews and Yoghurt.
Egg Mughlai
There are soon many Egg Curry recipes on the site already...I know. What makes this different is that it includes Mughal inspired flavours so it is a richer and more substantial curry.
This is still an easy recipe to make though. Any curry recipe CAN be time consuming because of the time involved in braising onions and bringing out flavours but the recipes are usually pretty easy to follow.
how to make a Egg Mughlai
Put the eggs to boil on one side. Cook until hard boiled, remove shell and cut in half. Set aside.
Soak Cashews in boiling water and soak Saffron separately in boiling water.
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.
Use a stick blender to blend the curry (with the Cashews too) to a smooth consistency.
Add Yoghurt, Salt and Spices. Cook for 5 minutes.
Add Dry Fenugreek, Garam Masala, Saffron and Eggs. Cook for 2 minutes. Serve warm with Naan, Roti or Rice.
variations
Additions - You can add potatoes or peas to the recipe. You can also add Cashews or Almonds to the top/ Lightly fry in butter/ghee first.
Make it creamy - For a richer recipe, add 2-3 tbsp Double Cream in with the Cream.
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.
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.
Saffron - You can dry fry the saffron first before soaking. This helps to bring out the flavour.
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.
serving suggestions
This Egg Masala is great served with buttery flaky Naan, Roti, Parathas or Jeera Rice.
For sides:
other Egg recipes
Easy Soft Boiled Eggs and Avocado Toast
Other Curry Recipes
if you make this recipe, please rate/comment below. We love to hear from you and seeing your creations makes our day – safira
Egg Mughlai
Egg Mughlai is a popular Mughal recipe that is often served with buttery naan, roti or rice. This is a fragrant and luxurious Egg curry with Saffron, Cashews and Yoghurt.
Ingredients
- 6 Eggs
- 10 Cashews
- 6 strands Saffron
- 2 tbsp Oil
- 1 tbsp Ghee
- 1 Black Cardamom
- 3 Cloves
- 5 Pepeprcorns
- 2 Onions Diced
- 1 tbsp Ginger Paste
- 1 ½ tbsp Garlic Paste
- 125 g Plum Tomatoes Pureed
- 1 ½ tbsp Natural Yoghurt Lightly Whisked
- Salt
- 1/2 tsp Ground Turmeric
- 1 tsp Red ChillI Powder Adjust to taste
- 1 ½ tsp Cumin Powder
- 1 ½ tsp Coriander Powder
- 125 ml Water
- 1 tsp Dry Fenugreek
- 1 tsp Garam Masala Powder
Instructions
-
Put the eggs to boil on one side. Cook until hard boiled, remove shell and cut in half. Set aside.
-
Soak Cashews in boiling water and soak Saffron separately in boiling water.
-
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. Around 10 minutes.
-
Then add Ginger and Garlic. Cook for 1 minute before adding Tomato.
-
Bring to a simmer and cook on low for 10 - 15 minutes.
-
Use a stick blender to blend the curry (with the Cashews too) to a smooth consistency.
-
Add Yoghurt, Salt, Turmeric, Red Chilli Powder, Ground Cumin, Ground Coriander and Water. Cook for 5 minutes.
-
Add Dry Fenugreek, Garam Masala, Saffron and Eggs. Cook for 2 minutes. Serve warm with Naan, Roti or Rice.
Recipe Notes
variations
Additions - You can add potatoes or peas to the recipe. You can also add Cashews or Almonds to the top/ Lightly fry in butter/ghee first.
Make it creamy - For a richer recipe, add 2-3 tbsp Double Cream in with the Cream.
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.
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.
Saffron - You can dry fry the saffron first before soaking. This helps to bring out the flavour.
serving suggestions
This Egg Masala is great served with buttery flaky Naan, Roti, Parathas or Jeera Rice.
For sides:
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