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.

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

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

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.

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

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.

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

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.

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

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

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

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

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

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.

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

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