Mughlai Egg Curry
Ingredients:
- Boiled Eggs -3
- Onion(chopped) -2
- Green chilly – 3
- Ginger-garlic paste – 2tbsp
- Tomato(chopped) – 2
- Coconut milk – 1 cup
- Curd – 2tsp
- Milk – 1/4 cup
- Jeera powder – 1/4 tsp
- Kashmiri chilly powder – 1 tsp
- Turmeric powder -1/4 tsp
- Coriander powder – 1 1/2tsp
- Garam Masala powder – 2tsp
- Cashewnuts – 6
- Almonds – 8
- Ghee -4tsp
- Salt
Preparation:
- Soak almonds and cashew nuts in warm water for sometime.(peel off almond skin before grinding)
- Grind almond,cashew,chopped onions,ginger-garlic paste,and greechilly into a fine paste.
- Heat ghee in a pan.Add the masala paste to it and saute well..Add milk little by little in quantity and stir well till oil seperates.
- Add jeera powder,chilly powder,coriander powder,garam masala powder,chopped tomatoes,curd,salt and stir well.
- Once it gets dry, add coconut milk and boil for 1-2 mins.
- Add boiled eggs to it and mix.Garnish with coriander leaves.
- Serve warm with roti or rice.
The curry looks yummy n colourful..i love this
My husband loves all kinds of egg curries and this is a new one to me, I have bookmarked it to try!! will let you know how it went!!
Yummy looking curry!!!
Siri
egg curry looks soo rich
Wow! That looks awesome and must taste really “royal” with the nuts and milk! 🙂
nice egg curry… very rich gravy..
Prajusha that curry looks rich and tasty….coconut milk in egg curry sounds yummy:)
Beautiful looking curry!
Wow it is indeed fit for royalty.
Looks delicious
Beautiful gravy , should have tasted great too