Mughlai Egg Curry Recipe
Sunday’s like any other household are a laziest day of week in my house too, our day begins after 8 am with hot cup of tea and some homemade baked treats with a serious discussion about the breakfast menu, after tea while I straightway head towards kitchen to prepare breakfast he and Momo get busy in reading newspaper. On Sunday while preparing breakfast I planned lunch menu which was Mughlai Saffron Chicken, usually I buy chicken and then plan the menu but this Sunday I took my chances of getting chicken for granted and prepared the mis en plac as per the recipe.
Around 10.30 am I picked up my bag and went to buy chicken from my butcher, but to my surprise the shop was overloaded with customers till the entrance by the time I made my way to the butcher’s counter he told me in firm voice that chicken is over, I felt suddenly somebody has turned my whole planning for the day upside down, I guess due to extended weekend everybody wanted to have their share of chicken Sunday lunch.
With a saddened and puzzled face I left the butcher shop with different lunch combinations flashing in my mind, while walking towards home I was thinking of an alternative to use all the pastes I have prepared for the Mughalai Chicken, then a wild thought crossed my mind why not make Mughalai egg Curry out of it.
Back home I broke the news of chicken not available to him and explained my back up plan of Mughalai Anda Curry for lunch, though not much happy still he agreed for it but was neither agreed nor was happy about the whole change of plans, as he already dreamt about Sunday full of chicken bones, which a humble boiled egg cannot fulfill. My mis en plac was already perfectly laid out on kitchen counter top, I set eggs to boil in salted water, and meanwhile I sorted out my props and background for the photo-shoot. By the time I was done with cooking and clicking curry it was 1:30 pm and he started losing his cool to growling stomach, I got the signal to wrap up the shoot and serve lunch, by the time we were done cleaning up our plates with the last bite of bread plan of Mughalai Saffron Chicken for lunch was already faded from our memories.
Mughlai Egg Curry
- 4 eggs, hard boiled
- 1 onion, chopped
- 1 tomato, pureed
- 2 tbsp cashew nut paste
- 2 tsp ginger garlic paste
- 1 bay leaf
- 2 – 3 green cardamom, crushed
- Salt, as per taste
- 1 tsp coriander powder
- 2 tsp turmeric powder
- 2 tsp red chili powder
- 1 tsp Garam Masala
- 2 – 3 strands of saffron soaked in 2 tbsp milk
- Oil, for cooking
- Boil eggs in salted water until hard boiled. Drain and remove the shell.
- Make small slit in boiled eggs so that gravy can flavor the entire egg. Sprinkle a tsp of red chili and turmeric powder, soaked saffron over boiled eggs roll nicely and set aside.
- To prepare gravy, heat oil in a heavy bottom pan, add bay leaf and cardamom, once aroma of spices is released add onion and saute on low flame until golden brown.
- Add ginger garlic paste and saute nicely. Once oil is separated out of masala add coriander powder, red chili powder, turmeric, saute for another 2 minutes, add little water if spices sticking to the bottom of the pan.
- Mix in tomato puree and let the masala simmer for another 2 – 3 minutes.
- Add cashew nut paste and garam masala. Saute for 5 minutes or until gravy thickens.
- Now add the eggs, mix gently in gravy, bring gravy to a boil once, reduce heat and simmer for another 10 minutes.
- Serve Mughlai Egg Curry hot garnished with fresh coriander leaves and green chili.
- To make cashew nut paste, soak cashews in warm water for 1 – 2 hours. Grind to smooth paste using the same water.
Fun FOOD and Frolic http://www.funfoodfrolic.com/
Leave a Comment
Subscribe to our newsletter!!
Sign Up To Have New Recipes Delivered Straight To Your Inbox (For Free)!