Mughlai Egg Curry is a creamy, indulgent Indian main course dish. It is, in a true sense , flag bearer of the restaurant-style Mughlai Cuisine.
- About Mughlai Cuisine
- Ingredients You’ll Need
- How To Make Egg Curry
- Serving Suggestion
- Mughlai Egg Curry Recipe
About Mughlai Cuisine
Mughlai cuisine was crafted by generations of rulers in the Mughal dynasty. These royals were big connoisseurs of luxury. Mughlai Cuisine is characterized by the creamy, silky smooth texture, focus on aromatic spices, and indulgent, expensive ingredients – everything befitting for a royal feast.
In my debut cookbook, The 100 Best Indian Curry , I have included some of the most popular Mughlai Style Curry recipes that you can make in an instant pot, including this Mughali Egg Curry.
This Shahi Egg Curry is the perfect flag bearer of Mughlai Cuisine. Unlike the typical Punjabi egg curry masala that has a fiery kick to it, Mughlai egg curry has sweet undertones to it.
Ingredients You’ll Need
- Egg: You need hard-boiled eggs for this curry recipe.
- Oil: Use either ghee, unsalted butter or the flavourless, odourless refined oil.
- Nuts: I use almonds to make the gravy. You can substitute them with cashew nuts.
- Spices : Caraway Seeds (Shah Jeera), Saffron Strands, Green Cardamom, Red Chilli Powder, Turmeric, Garam Masala
- Cream: Use light cooking cream and not heavy whipping cream. To make it dairy free, use almond or coconut milk.
- Onion, Mildly Spicy Green Chilli, Fresh Coriander, Water
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How To Make Egg Curry
Step 1) We need hard-boiled eggs for Mughali Egg Curry. You can boil them in hot, salted water over the stovetop, electric egg boiler, or in an instant pot .
Step 2) Once eggs are boiled, remove their shell, cut them lengthwise into halves, and set aside in a bowl.
Step 3) Soak saffron strands in 2 tablespoons of hot water. Stir to combine. Set it aside to add to the gravy later.
Step 4) Heat half of the cooking oil in a kadhai or the casserole. Once it is hot, add caraway seeds, green cardamom, chopped onion, green chilli, and almonds. Fry them till the onion are lightly golden. This takes 5 – 6 minutes. Turn off the heat.
Step 5) Transfer the fried onion and other ingredients to a blender. Add ⅛ Cup water. Blend to a smooth paste. For a better texture, scrape and blend 2 – 3 times.
Step 6) Transfer this smooth gravy paste to the kadhai or casserole. Turn on the heat. Add cream, spice powders, salt, soaked saffron, and remaining water. Stir to combine.
Step 7) Add boiled eggs, stir to combine, and allow the Mughlai Egg Curry to simmer over low heat for 5 – 6 minutes.
Garnish with chopped coriander leaves and serve warm.
Serving Suggestion
For a royal feast, serve Mughali Egg Curry with naan , peas pulao , and kachumber salad .
Other Indian flatbreads complimenting Shahi Egg Curry are roomali roti, lachha paratha, or tandoori roti. Or you can serve it with plain basmati rice.
Love Mughlai style dishes? Try this flavoursome Chicken Shorba , Old Delhi Style Chicken Korma , or the vegetarian Shahi Soya Curry .
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Ingredients
- ▢ 8 eggs
- ▢ 4 tablespoon vegetable oil
- ▢ 4 green cardamom (elaichi)
- ▢ 1 teaspoon caraway seeds (shah jeera)
- ▢ 1 Cup chopped onion
- ▢ 1 tablespoon chopped ginger
- ▢ 2 tablespoon chopped almonds
- ▢ 2 green chilli chopped
- ▢ ½ teaspoon turmeric powder
- ▢ 1 teaspoon red chili powder
- ▢ 1 teaspoon Garam Masala ( see recipe )
- ▢ ¼ teaspoon saffron strands (kesar)
- ▢ 2 tablespoon light cooking cream
- ▢ 1 Cup water
- ▢ 2 tablespoon chopped fresh coriander
Instructions
- We need hard-boiled eggs for Mughali Egg Curry. You can boil them in hot, salted water over the stovetop, electric egg boiler, or in an instant pot .
- Once eggs are boiled, remove their shell, cut them lengthwise into halves, and set aside in a bowl.
- Soak saffron strands in 2 tablespoons of hot water. Stir to combine. Set it aside to add to the gravy later.
- Heat half of the cooking oil in a kadhai or the casserole. Once it is hot, add caraway seeds, green cardamom, chopped onion, green chilli, and almonds. Fry them till the onion are lightly golden. This takes 5 – 6 minutes. Turn off the heat.
- Transfer the fried onion and other ingredients to a blender. Add ⅛ Cup water. Blend to a smooth paste. For a better texture, scrape and blend 2 – 3 times.
- Transfer this smooth gravy paste to the kadhai or casserole. Turn on the heat. Add cream, spice powders, salt, soaked saffron, and remaining water. Stir to combine.
- Add boiled eggs, stir to combine, and allow the Mughlai Egg Curry to simmer over low heat for 5 – 6 minutes.
- Garnish egg curry with chopped coriander leaves and sliced almonds.
- Serve Mughali Egg Curry with naan , peas pulao , and kachumber salad .
Recipe Notes:
- Use either ghee, unsalted butter or the flavourless, odourless refined oil for cooking the gravy.
- Use light cooking cream and not heavy whipping cream. To make it dairy free, use almond or coconut milk.
- I use almonds to make the gravy rich and creamy. You can substitute almonds with cashew nuts, also.
- Add little water to get the desired consistency if the gravy is too thick.
Nutrition
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Mughlai Egg Curry Recipe
Equipment
- Blender
- Saucepan
- Heavy Bottom Kadhai
Ingredients
- 8 eggs
- 4 tablespoon vegetable oil
- 4 green cardamom (elaichi)
- 1 teaspoon caraway seeds (shah jeera)
- 1 Cup chopped onion
- 1 tablespoon chopped ginger
- 2 tablespoon chopped almonds
- 2 green chilli chopped
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon Garam Masala ( see recipe )
- ¼ teaspoon saffron strands (kesar)
- 2 tablespoon light cooking cream
- 1 Cup water
- 2 tablespoon chopped fresh coriander
Instructions
- We need hard-boiled eggs for Mughali Egg Curry. You can boil them in hot, salted water over the stovetop, electric egg boiler, or in an instant pot .
- Once eggs are boiled, remove their shell, cut them lengthwise into halves, and set aside in a bowl.
- Soak saffron strands in 2 tablespoons of hot water. Stir to combine. Set it aside to add to the gravy later.
- Heat half of the cooking oil in a kadhai or the casserole. Once it is hot, add caraway seeds, green cardamom, chopped onion, green chilli, and almonds. Fry them till the onion are lightly golden. This takes 5 – 6 minutes. Turn off the heat.
- Transfer the fried onion and other ingredients to a blender. Add ⅛ Cup water. Blend to a smooth paste. For a better texture, scrape and blend 2 – 3 times.
- Transfer this smooth gravy paste to the kadhai or casserole. Turn on the heat. Add cream, spice powders, salt, soaked saffron, and remaining water. Stir to combine.
- Add boiled eggs, stir to combine, and allow the Mughlai Egg Curry to simmer over low heat for 5 – 6 minutes.
- Garnish egg curry with chopped coriander leaves and sliced almonds.
- Serve Mughali Egg Curry with naan , peas pulao , and kachumber salad .
Notes
- Use either ghee, unsalted butter or the flavourless, odourless refined oil for cooking the gravy.
- Use light cooking cream and not heavy whipping cream. To make it dairy free, use almond or coconut milk.
- I use almonds to make the gravy rich and creamy. You can substitute almonds with cashew nuts, also.
- Add little water to get the desired consistency if the gravy is too thick.
Nutrition
Mezze Platter – The ultimate Mediterranean appetizers to feed the crowd with elegance and minimal effort.
- What is a Mezze Platter?
- My Tried and True Tips
- Vegetarian Mezze Platter Guide
- Vegetarian Mezze Platter
What’s your favourite party platter? Mine is this Meditteranean style mezze platter loaded with hummus, dips, chips, veggie sticks, cheese, falafel, olives, and figs. This easy-to-refill appetizer platter is always a crowd favourite and gives me time to shake a leg or two while hosting the party.
What is a Mezze Platter?
The word ‘Mezze’ literally means sharing . Hence, the purpose of a mezze platter is to have shareable appetizers on the table – an important aspect of Arabic and Middle Eastern cuisine. A Mediterranean appetizer platter is an assortment of several Middle Eastern bite-size snacks served on one platter.
A mezze platter can be both vegetarian or meat-based ( with kebabs, meat skewers, or roasted chicken ), depending on personal preference.
Most mezze platters contain popular appetizers like hummus, tabbouleh, feta cheese, olives, pita, or any other bite-size bread, crackers , and one or two Mediterranean dips.
My Tried and True Tips
Here’s what you need to keep in mind while creating a Mezze platter:
Will it be Vegetarian or Non-Vegetarian? The choice depends on the people you are serving the snacks to. If it’s a mixed crowd or if you’re unsure of preferences, it’s recommended to go for a vegetarian mezze platter. Since the appetizers are served on a single platter, vegetarians may not feel comfortable eating from the same tray in which meat is also served.
How Many Snacks : The idea of a snacks platter is to serve easy-to-eat finger food. It is not the display of your cooking skill. So try not to over-crowd the platter. One or two fulfilling snacks like falafel/kebab accompanied by dips, munchies, and fresh cheese/veggies is good enough.
Selection of Snacks: Try to serve snacks that complement each other. Like hummus with crackers. Soft cheese with marinated olives or fresh fruits. It is essential to have harmony among the various dishes on a mezze platter. Also, include snacks that are easy to eat (non-drippy, not huge pieces that become embarrassing to tear or require cutlery) .
Keep it non-greasy: Nobody likes the sight of a calorie-loaded appetizer platter. Hence, it is crucial to keep your snack platter a bit refreshing and non-greasy. Try to include minimal deep-fried snacks, that too accompanied by loads of fresh produce such as – fruits, veggie sticks, cheese, olives, and a cooling dip.
Vegetarian Mezze Platter Guide
Here is my complete guide to building a perfect vegetarian mezze platter at home without breaking a sweat or hours of planning.
Falafel: The chickpea falafel is an essential snack on an authentic mezze platter. You can add other kinds of fulfilling nibbles such as mixed veg cutlets , kebab , cheese balls , soya kebabs , or grilled paneer tikka to this platter.
Hummus: No mezze platter is complete without a creamy hummus . Try to introduce flavor and color to the mezze platter with avocado hummus and beetroot hummus .
Dips: Apart from hummus, I like to add baba ganoush , roasted red pepper dip ( muhammara ), tzatziki , or tomato salsa to my mezze platter for extra dipping sauce.
Marinated Olives: I love olives, and for me, they are a must-have item in any Mediterranean appetizer platter. The olives do not necessarily have to be marinated. The ones soaked in brine solutions work fine too.
Crackers: From crispy pita bread, and lavash to cheese crackers or any readymade munchy that has a nice crunch to it is perfect for this party platter. These can be easily purchased from the nearby bakery or supermarket.
Veggie Sticks and Fresh Fruits: Bite-sized and easy-to-dip sticks of crunchy, fresh vegetables and fruits give so much freshness to the platter. Some options are cucumbers, carrots, radish, cherry tomato, green and red bell peppers (served raw), or grilled veggies like herb potatoes , roasted carrots , stir fried broccoli , sweet potato fries, etc. Some of the fruits that taste best on a platter like – figs, red seedless grapes, black grapes, strawberries, cantaloupes, or watermelon.
Tabbouleh: This Mediterranean Couscous Salad is – fresh, vibrant, and vegan. Bursting with colours, textures, and flavours, this vegan salad is a testament to the fresh flavours and wholesome ingredients that define Mediterranean cuisine.
Cheese & Nuts: A non-crumbly soft cheese cut into the bite-size, and a choice of assorted dry fruits or nuts will give your snacks platter an edge. The dry fruits that taste good in a mezze platter are – dried figs, apricots, salted cashews, sweet dates, or toasted hazelnuts .
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Ingredients
- ▢ 6 – 8 falafel ( see recipe here )
- ▢ 1 bowl chickpea hummus ( see recipe here )
- ▢ 1 bowl roasted red pepper dip ( see recipe here )
- ▢ 1 bowl couscous salad ( see recipe here )
- ▢ 2 medium-size cucumber, cut into sticks
- ▢ 2 medium-size carrot, cut into sticks
- ▢ 1 Cup black and green marinated olives
- ▢ 200 gram feta cheese cut into cubes
- ▢ 5 – 6 fresh figs cut into halves
- ▢ Pita chips or crackers of your choice
Instructions
- Prepare both the dips few hours before the party and keep in the fridge.
- Next, prepare the mixture for falafel, shape them, arrange in a plate and keep in the fridge until ready to deep-fry.
- Meanwhile, arrange the remaining elements in a large, serving platter except for nuts and keep that as well in the fridge.
- Before serving, heat oil in a frying pan for falafel. Fry them in small batches and transfer to a plate lined with an oil absorbent paper.
- Arrange prepared dips, falafel and assorted dry fruits in the mezze platter.
- Enjoy mezze platter with friends and family!
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