Mughlai Egg Curry Recipe

Mughlai Egg Curry is a creamy, indulgent Indian main course dish. It is, in a true sense, flag bearer of the restaurant-style Mughlai Cuisine.

Jump to:

• About Mughlai Cuisine
• Ingredients You’ll Need
• How To Make Egg Curry
• Serving Suggestion
• Mughlai Egg Curry Recipe

In my debut cookbook, The 100 Best Indian Curry, I have included some of the most popular Mughlai Style Curry recipes that you can make in an instant pot, including this Mughali Egg Curry.

This Shahi Egg Curry is the perfect flag bearer of Mughlai Cuisine. Unlike the typical Punjabi egg curry masala that has a fiery kick to it, Mughlai egg curry has sweet undertones to it.

Ingredients You’ll Need

• Egg: You need hard-boiled eggs for this curry recipe.
• Oil: Use either ghee, unsalted butter or the flavourless, odourless refined oil.
• Nuts: I use almonds to make the gravy. You can substitute them with cashew nuts.
• Spices: Caraway Seeds (Shah Jeera), Saffron Strands, Green Cardamom, Red Chilli Powder, Turmeric, Garam Masala
• Cream: Use light cooking cream and not heavy whipping cream. To make it dairy free, use almond or coconut milk.
• Onion, Mildly Spicy Green Chilli, Fresh Coriander, Water

How To Make Egg Curry

Step 1) We need hard-boiled eggs for Mughali Egg Curry. You can boil them in hot, salted water over the stovetop, electric egg boiler, or in an instant pot.

Step 2) Once eggs are boiled, remove their shell, cut them lengthwise into halves, and set aside in a bowl.

Step 3) Soak saffron strands in 2 tablespoons of hot water. Stir to combine. Set it aside to add to the gravy later.

Step 4) Heat half of the cooking oil in a kadhai or the casserole. Once it is hot, add caraway seeds, green cardamom, chopped onion, green chilli, and almonds. Fry them till the onion are lightly golden. This takes 5 – 6 minutes. Turn off the heat.

Step 5) Transfer the fried onion and other ingredients to a blender. Add ⅛ Cup water. Blend to a smooth paste. For a better texture, scrape and blend 2 – 3 times.

Step 6) Transfer this smooth gravy paste to the kadhai or casserole. Turn on the heat. Add cream, spice powders, salt, soaked saffron, and remaining water. Stir to combine.

Step 7) Add boiled eggs, stir to combine, and allow the Mughlai Egg Curry to simmer over low heat for 5 – 6 minutes.

Garnish with chopped coriander leaves and serve warm.

Serving Suggestion

For a royal feast, serve Mughali Egg Curry with naan, peas pulao, and kachumber salad.

Other Indian flatbreads complimenting Shahi Egg Curry are roomali roti, lachha paratha, or tandoori roti. Or you can serve it with plain basmati rice.

Love Mughlai style dishes? Try this flavoursome Chicken Shorba, Old Delhi Style Chicken Korma, or the vegetarian Shahi Soya Curry.

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