Egg Mughlai - Shahi Egg Curry

Egg Mughlai in a bowl with papadum to the side

Egg Mughlai - Shahi Egg Curry

Safira

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.

5 from 2 votes

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Cook Time 30

Total Time 30

Course Dinner, Lunch

Cuisine Indian, Mughal

Servings

Calories 177 kcal

Ingredients

6 Eggs
10 Cashews Soaked in Water for 20 - 30 minutes
6 strands Saffron Soaked in warm Water
2 tablespoon Oil
2 tablespoon Ghee
1 Black Cardamom
3 Cloves
5 Pepeprcorns
2 Onions Diced
1 tablespoon Ginger Paste
1 ½ tablespoon Garlic Paste
125 g Plum Tomatoes Pureed
1 ½ tablespoon Natural Yoghurt Lightly Whisked
Salt
½ teaspoon Ground Turmeric
1 teaspoon Red ChillI Powder Adjust to taste
1 ½ teaspoon Cumin Powder
1 ½ teaspoon Coriander Powder
125 ml Water
1 teaspoon Dry Fenugreek
1 teaspoon Garam Masala Powder
2 tablespoon Double Cream

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 2-3 tablespoon of warm 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.
Add Cashews and Saffron. Remove the Whole Spices. Use a stick blender to blend the curry 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 and Eggs. Cook for 2 minutes. Serve warm with Naan, Roti or Rice.
Stir in the Double Cream and remove from the heat.Serve warm with Naan, Roti or Rice.

Notes

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:

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.

Nutrition

Calories: 177kcalCarbohydrates: 8gProtein: 7gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 171mgSodium: 73mgPotassium: 244mgFiber: 1gSugar: 3gVitamin A: 429IUVitamin C: 8mgCalcium: 61mgIron: 2mg

Keyword Dhaba style egg curry, Mughal Egg, Mughlai Egg Curry

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