Mughlai Egg Curry Recipe – Creamy Restaurant-Style Egg Masala Without Coconut

Posted by on
Mughlai Egg Curry Recipe – Creamy Restaurant-Style Egg Masala Without Coconut

Mughlai Egg Curry Recipe – Creamy Restaurant-Style Egg Masala Without Coconut

Mughlai Egg Curry is a luxurious and creamy North Indian-style egg dish made with rich ingredients like cashew paste, yogurt, onions, and whole spices. This recipe does not use coconut and is perfect for those who enjoy mildly spicy and royal-flavored gravies. It pairs beautifully with naan, jeera rice, or even plain basmati rice. If you're bored of regular South Indian egg curries, this Mughlai version is a must-try!

📝 Ingredients

  • 4 boiled eggs (peeled and slit)
  • 2 onions (finely sliced)
  • 1 tablespoon ginger garlic paste
  • 1/4 cup plain yogurt (curd)
  • 10-12 cashews (soaked and ground to paste)
  • 2 green cardamoms
  • 1 small cinnamon stick
  • 2 cloves
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • 2 tablespoons oil or ghee
  • Fresh coriander leaves for garnish

👩‍🍳 How to Make Mughlai Egg Curry – Step-by-Step Instructions

Step 1: Prepare the Cashew Paste

Soak cashews in hot water for 15 minutes. Blend to a smooth paste with minimal water. Set aside.

Step 2: Fry the Eggs (Optional)

Heat 1 tsp oil in a pan. Add slit boiled eggs with a pinch of turmeric and chili powder. Fry till lightly golden. Remove and set aside.

Step 3: Sauté Whole Spices & Onions

In a pan, heat oil or ghee. Add cumin seeds, cardamom, cinnamon, and cloves. Let them sizzle. Add finely sliced onions and sauté until golden brown.

Step 4: Add Ginger Garlic Paste

Once onions are golden, add ginger garlic paste and sauté for 1–2 minutes until the raw smell disappears.

Step 5: Add Cashew Paste

Add the cashew paste and cook on low flame for 2–3 minutes, stirring continuously to prevent sticking.

Step 6: Add Yogurt and Spices

Lower the flame and add whisked curd. Immediately add turmeric, red chili powder, coriander powder, and salt. Cook for 3–4 minutes until the oil begins to separate.

Step 7: Add Water & Simmer

Add 1 cup water (adjust to desired consistency). Cover and cook for 5–6 minutes so the gravy thickens.

Step 8: Add Eggs & Garam Masala

Add the fried eggs to the gravy. Sprinkle garam masala. Cook for another 2 minutes. Garnish with chopped coriander leaves.

🍽️ Serving Suggestions

  • Serve hot with butter naan, chapathi, or roti
  • Pairs wonderfully with jeera rice or plain basmati rice

💡 Tips & Variations

  • Frying the eggs gives a slightly crispy texture and enhances flavor
  • You can use almond paste instead of cashews for a variation
  • Add a pinch of saffron for an extra royal touch
  • Don’t boil the gravy on high after adding curd – it may curdle

🔗 Related Recipes

🧠 Final Thoughts

This Mughlai Egg Curry is a restaurant-worthy dish that elevates simple boiled eggs into something special. Whether you're preparing for a festive dinner or just want to try a new egg curry, this rich and creamy version is sure to impress. Don’t forget to pair it with buttery naan or fragrant rice, and enjoy the royal Mughlai experience right at home!

If you enjoyed this recipe, check out more egg recipes here!

Have you tried this recipe? Leave a comment below or share it with your friends on WhatsApp, Facebook, or Pinterest!

Labels: Egg Recipes, North Indian Recipes, Mughlai Recipes, Restaurant Style Curry, Non Veg, Dinner Ideas


Mughlai Egg Curry Recipe – Creamy Restaurant-Style Egg Masala Without Coconut
Chicken Recipes Fish Recipes Mutton Recipes Egg Recipes Seafood Recipes South Indian North Indian Traditional Dishes

Comments

Post a Comment