In this Mughlai Egg curry Recipe, learn to make the Egg Mughlai or Shahi Egg curry which is full of spices and flavors. To make this rich egg recipe, boiled eggs are simmered and cooked in a rich and creamy gravy that makes it so flavorful and so delicious that you will fall in love with this Masala Anda curry and would love to make this instead of the simple egg curry. Among so many other Egg gravy dishes, this recipe of Mughali Egg curry stands apart because of its richness and flavor. It goes well with Tandoori Roti, Butter Naan, Pulao, Jeera Rice, and Salad.

Also, check out my other Egg Recipes like Egg Fried Rice, Egg Bhurji, Egg Cheese Burger, Egg Pakora, Egg 65, Egg Omlette, Egg Biryani, and also the Dhaba Style Indian Egg Curry.

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Watch the Mughlai Egg Curry Recipe Video

Mughlai Egg Curry Recipe Ingredients

4 onions
2-inch ginger
7-8 green chilli
15-20 garlic cloves
8-10 cashews
¼ cup of water
3-4 tbsp oil
2 black cardamom
4 green cardamom
1-inch cinnamon
15 black pepper
1 bay leaf
1 tsp cumin
1 tsp black pepper powder
salt to taste
1 tsp meat/chicken masala
½ tsp turmeric powder
¼ cup curd
¼ cup water
1 cup of water
1 tbsp desi ghee
5 Boiled Eggs
Chilli powder
salt
1 tbsp Kasuri Methi
1 tbsp Fresh Cream
Chopped Coriander leaves

How To Make Mughlai Egg Curry

1. To make Egg curry Mughlai, we will chop the following veggies: 4 onions, 2-inch ginger, 7-8 green chilli, and 15-20 garlic cloves.

2. Add all the chopped veggies to a grinding jar. Add 8-10 cashews and ¼ cup of water.

3. Grind it to make a fine paste. Keep it aside.

4. Heat 3-4 tbsp oil in a Kadai. As soon as the oil is heated, add the following whole spices: 2 black cardamoms, 4 green cardamoms, 1-inch cinnamon, 15 black pepper, 1 bay leaf, and 1 tsp cumin. Stir and fry for half a minute.

5. Add the paste and stir continuously. Cook on a medium flame for 10-12 minutes until the oil is released.

6. Add 1 tsp black pepper powder, salt to taste, 1 tsp meat/chicken masala, ½ tsp turmeric powder. Mix well and roast the spices on low flame for 3-4 minutes.

7. Add ¼ cup curd and ¼ cup water. Stir and mix well. Cook for 5-6 minutes on low to medium flame.

8. Cover the lid and cook for 3-4 minutes. Remove the lid and you can see that the oil is leaving the mixture. Stir continuously.

9. Add 1 cup of water. Mix and cover the lid. Cook for 5-6 minutes.

10. Remove the lid. Mix it and cover the lid again to let it cook.

11. In the meantime, take 1 tbsp desi ghee in a Pan to fry the Eggs.

12. Sprinkle red chilli powder and salt. Fry the Eggs and keep them aside.

13. Check the mixture. Add 1 tbsp Kasuri Methi and 1 tbsp Fresh Cream. Mix well.

14. Add the Fried Eggs to the mixture and chopped coriander leaves. Mix well. Cover the lid and let it cook for 2-3 minutes on low flame.

15. After 2-3 minutes, turn off the flame. The Mughlai Egg Curry is ready.

Serve It with Roti, Naan, Rice, and Salad. Enjoy.

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