The Mughal cuisine is strongly influenced by Central Asian cuisine, the region where the Turco-Mongol Mughal rulers originally hailed from, and it has in turn strongly influenced the regional cuisines of modern India, Pakistan and Bangladesh.This cuisine has stood with time.The taste of Mughlai cuisine varies from extremely mild to spicy, and are often associated with a distinctive aroma and the taste of ground and whole spices, dry fruits and nuts. Mughals were known for their style and splendour. Mughlai recipes are rich in fat, carbohydrates and proteins.Vegetarians can substitute Paneer /Mushrooms for the meat. There are many exotic recipes to suit the vegetarian palate too.
Our 67th #Foodiemonday #Bloghop theme is #Mughlai Cuisine and my contribution is Mughlai Egg curry that is so rich in taste .
Recipe for Mughlai Egg Curry:
Ingredients:
4 Hard boiled Eggs
4 Medium Size Onions finely chopped
1 Cup thick yogurt
1.5 Tbsp desiccated Coconut Powder
2 Tbsp Cashew Powder
1 Tsp Ginger Paste
1Tsp Garlic Paste
1 Tsp Red Chilli powder
1 Tsp Garam Masala
1 Tsp Cumin
220 Gms Tomato Puree
2 Tbsp deep fried crisp Onions
1 Tsp Finely chopped green chillies
1/2 cup finely chopped fresh coriander
Oil
Salt to taste
Method:
Remove the shell of the eggs and shallow fry in tsp oil until the sides turn golden brown. Poke them using a fork .Once done keep them aside. In a big bowl mix thick curd,ginger and garlic paste,red chilli powder, garam masala, chopped green chillies , fresh coriander , 1tbsp fried onions and salt to taste.Add the shallow fried eggs (at room temperature) to this mixture and allow it to rest for 30 mins.
In the meantime , heat a wok. Add 4 Tsp oil. Add the cumin seeds. Now add the finely chopped onions and roast on medium flame until they turn translucent. Add tomato puree and let it simmer for 5 mins on medium flame. Once done add the curd mixture with eggs , cashew powder, coconut powder and mix well.Add 1/4 glass water (add more water if you want)and salt as per taste. Let it simmer until the oil starts to leave the sides of the wok.Switch off the flame.
Garnish with fresh coriander, cashew powder and fried onions and serve with Piping hot rice or Rotis.
Enjoy!!!!!!!!!!!!!!!!!!!!!!!
I will definitely try this with Paneer Preethi! Thanks for sharing:)
Thank you Divya. Would love to hear from you whenever you try this recipe with Paneer.
Yummy recipe. Will try this 🙂
Thank you Priya.
Looks so good!
Yummy share..looks so delicious .
Preethi looks so delish. Thansk for sharing. Lovely capture.
Meena.
Looks gorgeous!! Egg and Curry…Mmm…Will definitely try!
Never tried Mughlai cuisine on eggs. Would like to try this. Thanks for this share Preethi.
Yummy n mouthwatering
I’ll try with some veggies and Paneer, thx for delicious recipe..
Loved it Pree! I can imagine the taste of the egg curry rich in yogurt, cashews, pureed tomatoes, birista along with all the aromatic spices. Drooling!
lovely egg curry Preethi. I’ve not tried an egg curry where the egg is fried. Looks tempting.
Egg curry looks super delicious Preethi. Superb share.
What a lovely Recipe.. You have given an entirely new definition to eggcurry. Loved it! 🙂
Really interesting recipe as I’ve never tried boiled egg in a curry – one for my to-make list!
Looks yummilicious…
Thank you Chefkreso
Looks too tasty and nice………will try it 🙂