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–+ servings
Egg Mughlai in a bowl with papadum to the side

Egg Mughlai

Safira
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.
5 from 2 votes
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Cook Time 30 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine Indian, Mughal
Servings 6
Calories 177 kcal

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.

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:
Kachumber Salad
Onion Raita

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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