Chopped onion one medium sized
Chopped tomato,one big sized
Chopped Coriander leaves
Ginger Garlic Paste
Green Chili paste
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)
salt as per taste
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.
Add chopped tomatoes to the kadhaai
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.
Add one tbsp of egg curry powder mixed in water
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.
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.