Delicious Mughlai-Style Egg Curry Recipe

Looking for a rich, creamy, and flavorful dish to impress your family or guests? Try this Mughlai-Style Egg Curry, a unique twist on traditional egg curries.

With roasted spices, cashew paste, yogurt, and cream, this recipe creates a luxurious Mughlai-style gravy that pairs perfectly with naan, roti, or parathas.

Whether it’s a family dinner, a festive occasion, or surprise guests at home, this dish will surely make everyone lick their fingers in delight!

Ingredients for Egg Makhani Malai Gravy (Mughlai-Style Egg Curry)

Whole Spices (for roasting)

• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 2 tsp coriander seeds
• 4–5 dried red chilies
• 8–10 black peppercorns
• ½ flower of mace (javitri)
• 4–5 small green cardamoms

Other Ingredients

• 8–10 boiled eggs (as needed)
• ½ cup oil (for frying eggs)
• 1 tbsp butter
• 2 bay leaves
• ¾ cup finely chopped onions (about 1 large onion)
• 1½ tsp ginger-garlic paste
• 10–12 cashews (soaked and ground into a smooth paste)
• ½ cup yogurt (100–125 g)
• 1 tsp salt (adjust to taste)
• ¼ cup fresh cream (or milk cream)
• ½ cup water (125 ml)

For Tempering (Tadka)

• 2–3 tbsp oil
• ½ tsp cumin seeds
• 2-inch ginger (julienned)
• 1 capsicum (cubed)
• 1 tomato (cubed, seeds removed)
• 1 tsp dried fenugreek leaves (kasuri methi)
• 3–4 green chilies (slit)

Step-by-Step Preparation

1. Roast and Grind Spices

• Roast cumin, fennel, coriander, red chilies, black pepper, mace, and cardamom lightly on a low flame.
• Do not change their color—just roast until fragrant.
• Let them cool, then grind into a coarse powder. Keep aside.

2. Fry the Eggs

• Heat the oil and lightly prick boiled eggs with a fork.
• Fry until golden and keep them aside.

3. Prepare the Gravy Base

• In the same pan with leftover oil, add butter and bay leaves.
• Add chopped onions and sauté until soft (do not brown).
• Add ginger-garlic paste and cook for 30–40 seconds on a low flame.
• Add the roasted spice mix and stir well.
• Mix in cashew paste and sauté for a minute.

4. Add Yogurt & Cream

• Lower the flame and add whisked yogurt. Stir continuously to avoid curdling.
• Add salt and cook until the oil starts separating.
• Add fresh cream (or milk cream) and mix well.
• Pour in half a cup of water and bring to a boil.

5. Add Eggs

• Add the fried boiled eggs to the gravy.
• Cook on low flame for 3–4 minutes so the flavors infuse.

6. Prepare the Tempering (Tadka)

• Heat oil, add cumin seeds and julienned ginger.
• Add cubed capsicum, tomato, kasuri methi, and slit green chilies.
• Sauté for 2–3 minutes until slightly soft.
• Pour this tempering over the egg gravy, cover for a minute to lock in flavors.

Serving Suggestions

• Serve hot with butter naan, tandoori roti, kulcha, or paratha.
• Adjust gravy consistency by adding a little hot water if needed.
• Garnish with fresh coriander and a drizzle of cream for a restaurant-style finish.

Why You’ll Love This Recipe

• Unique Mughlai-style egg curry with a buttery, creamy, and mildly spicy flavor.
• Uses basic kitchen ingredients yet tastes like a royal dish.
• Perfect for family dinners, festive occasions, or when unexpected guests arrive.

Conclusion

This Mughlai-Style Egg Curry is a rich, flavorful, and creamy dish that elevates the humble boiled egg into something truly special. Easy to prepare and loaded with flavors, it’s a recipe you’ll want to make again and again.

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