Egg Mughlai Recipe

About this recipe

Egg Mughlai is a luxurious and flavorful Indian dish, combining soft-boiled eggs with a rich, aromatic, and creamy spiced gravy. This dinner favorite is a harmonious blend of Mughlai flavors, featuring fragrant spices, cashew paste, and a hint of saffron, making it perfect for family gatherings or special occasions.

Ingredients

• 100 g Coriander Leaves
• 6 pcs White Eggs
• 100 g Cashew Regular
• 0.25 g Saffron
• 50 Grms Garam Masala Handmade Spices 50 Grms
• 500 g Onion
• 200G Adrak Lasun Paste (200g)
• 20 g Turmeric Powder
• - Red Chilli Powder
• - Coriander Powder
• 50 g Cumin Powder
• 1 Kg Kissan Tomato Puree
• 200 g Dahi
• 200 ml Ghee
• - Fresh Cream
• 100 g Salt

Instructions

1. 1. Soft boil the eggs by placing them in a pot of boiling water for 7 minutes. Once done, transfer them to an ice bath, peel, and set aside.
2. 2. In a small bowl, soak the cashews in warm water for 10 minutes. Then blend them into a smooth paste and set aside.
3. 3. Heat ghee in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
4. 4. Add the ginger-garlic paste to the pan and sauté for 2 minutes until fragrant. Then, stir in the turmeric, red chili powder, coriander powder, garam masala, and cumin powder.
5. 5. Add the tomato puree and cook for 5 minutes until the oil separates. Stir occasionally to prevent sticking.
6. 6. Lower the heat and mix in the cashew paste, yogurt, and saffron-infused milk. Stir well and cook for another 5 minutes to create a creamy gravy.
7. 7. Gently place the boiled eggs into the gravy. Simmer for 5 minutes, allowing the flavors to permeate the eggs.
8. 8. Garnish with fresh coriander leaves and a drizzle of cream. Serve hot with naan, roti, or steamed basmati rice.