Mughlai Egg Curry



  1. Boiled Eggs -3
  2. Onion(chopped) -2
  3. Green chilly – 3
  4. Ginger-garlic paste – 2tbsp
  5. Tomato(chopped) – 2
  6. Coconut milk – 1 cup
  7. Curd – 2tsp
  8. Milk – 1/4 cup
  9. Jeera powder – 1/4 tsp
  10. Kashmiri chilly powder – 1 tsp
  11. Turmeric powder -1/4 tsp
  12. Coriander powder – 1 1/2tsp
  13. Garam Masala powder – 2tsp
  14. Cashewnuts – 6
  15. Almonds – 8
  16. Ghee -4tsp
  17. Salt


  1. Soak almonds and cashew nuts in warm water for sometime.(peel off almond skin before grinding)
  2. Grind almond,cashew,chopped onions,ginger-garlic paste,and greechilly into a fine paste.
  3. 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.
  4. Add jeera powder,chilly powder,coriander powder,garam masala powder,chopped tomatoes,curd,salt and stir well.
  5. Once it gets dry, add coconut milk and boil for 1-2 mins.
  6. Add boiled eggs to it and mix.Garnish with coriander leaves.
  7. Serve warm with roti or rice.


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10 Responses

  1. Divya Vikram says:

    The curry looks yummy n colourful..i love this

  2. Dee says:

    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!!

  3. Siri says:

    Yummy looking curry!!!


  4. sagari says:

    egg curry looks soo rich

  5. Vani says:

    Wow! That looks awesome and must taste really “royal” with the nuts and milk! 🙂

  6. sandhya says:

    nice egg curry… very rich gravy..

  7. saswati says:

    Prajusha that curry looks rich and tasty….coconut milk in egg curry sounds yummy:)

  8. Seena says:

    Beautiful looking curry!

  9. Happy Cook says:

    Wow it is indeed fit for royalty.
    Looks delicious

  10. Cham says:

    Beautiful gravy , should have tasted great too

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