Mughlai Egg Curry


Boiled eggs

Chopped onion one medium sized

Chopped tomato,one big sized

Chopped Coriander leaves

Ginger Garlic PastePicsArt_10-02-02.53.38

Green Chili paste

Curd,half bowl

Fresh cream

Pinch of turmeric Powder

Pinch of Kasoori meethi

Pinch of Garam Masala

One tbsp Egg curry masala

One tbsp Corn starch

Cashew Paste (For Garnishing)

Cumin seeds


salt as per taste

Sugar,half tbsp


Step 1

Take a kadhaai,heat oil, add cumin seeds,when they start to crackle add ginger-garlic paste,green chili paste, chopped onions, pinch of garam masala and dry coriander powder.


Step 2

Add chopped tomatoes to the kadhaai


Step 3

Add pinch of turmeric powder,pinch of kasoori methi (It will give an earthy flavor to the gravy), salt as per taste and half tbsp sugar.


Step 4

Add one tbsp of egg curry powder mixed in water


Step 5

Add one tbsp of Corn starch, half bowl fresh curd, 5 tbsp fresh cream, chopped coriander leaves along with half bowl of water to the kadhaai.

Note: Corn starch is used here for a better consistency and color of the gravy.


Step 6

Boil the gravy on a high flame for 3 minutes then turn the stove off.

Add boiled eggs to the gravy, garnish with cream, Cashew paste and coriander leaves.

Mughlai Egg Curry is ready.


Serve hot with Chapati.




6 thoughts on “Mughlai Egg Curry”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s