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Mughlai Egg Curry
Cuisine mughlai
Prep Time
20 minutes

Cook Time
1 hour
Servings
people
Ingredients
Whole spices :
Cuisine mughlai
Prep Time 20 minutes
Cook Time 1 hour
Servings
people
Ingredients
Whole spices :
Instructions
  1. Peel hard boiled eggs. Heat oil in a wok and deep fry them till golden and collect on a kitchen towel and keep aside.
  2. In the same oil, now add the whole spices and wait for a 1-2 seconds for them to crackle.
  3. Now add ginger, garlic and onion paste. Fry them till brown in color and the raw smell goes off.
  4. Meanwhile in a bowl add coriander powder, yellow chili powder, green chili paste, kitchen king and whisked yogurt. Mix well to combine.
  5. Once the oil starts leaving the sides, add the yogurt mix and gibe a nice stir.
  6. Adjust oil from sides if required, and fry the masala nicely till you get the aroma and see the oil oozing out. Add little water from sides if you find the masala sticking to the bottom of the wok.
  7. Now add the blanched almond paste to the masala along with saffron soaked milk. Mix well and cook for another 5 mins in low flames.
  8. Season with salt and add water as per desired consistency. Usually the korma is kept thick hence add little water to make the curry.
  9. Let the gravy come to a boil and then simmer the flame and let the korma cook for another 5 mins with lid closed.
  10. Once the Korma is done, carefully drop the fried eggs into the wok and turn off the gas.
  11. Now add whisked fresh cream or malai to the korma and gently mix the curry. Garnish with some saffron strands, silvered almonds and fresh coriander.
  12. Your Mughlai Egg Korma is ready to serve.
Recipe Notes

If you liked this royal version of Egg Curry then try making at home this weekend and enjoy the royal feast with your family and friends. Share your feedback with me in comments below. Till then, Happy Cooking!

 

Love : Shaheen

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