Mughlai Egg Curry Recipe

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Mughlai Egg Curry is a creamy Indian main course dish with indulgent gravy. Learn to make restaurant-style egg curry in a few simple steps.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: Indian

Servings:

Calories: 212kcal

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.
Once eggs are boiled, remove their shell, cut them lengthwise into halves, and set aside in a bowl.
Soak saffron strands in 2 tablespoons of hot water. Stir to combine. Set it aside to add to the gravy later.
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.
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.
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.
Add boiled eggs, stir to combine, and allow the Mughlai Egg Curry to simmer over low heat for 5 – 6 minutes.
Garnish egg curry with chopped coriander leaves and sliced almonds.
Serve Mughali Egg Curry with naan, peas pulao, and kachumber salad.

Use either ghee, unsalted butter or the flavourless, odourless refined oil for cooking the gravy.
Use light cooking cream and not heavy whipping cream. To make it dairy free, use almond or coconut milk.
I use almonds to make the gravy rich and creamy. You can substitute almonds with cashew nuts, also.
Add little water to get the desired consistency if the gravy is too thick.