Скачать или смотреть The Secret to Making Creamy Mughlai Egg Curry

Delicious Mughlai Egg Gravy Recipe | A Regal Fusion of Flavors | मुगलई एग (अंडा ) रेसिपी
Explore the rich and delectable flavors of Mughlai cuisine with our special Mughlai Egg recipe. This dish combines perfectly boiled eggs with a flavorful sauce enriched with creamy cashews, creating a delightful balance of sweet and savory notes in each mouthful. Carefully selected spices infuse warmth and depth to the sauce without overwhelming the palate, while a garnish of fresh herbs provides a refreshing contrast. Whether served alongside naan, biryani, or rice, this Mughlai Egg recipe offers a journey through history.

INGREDIENTS

FOR MASALA PASTE.

1/4 cup of cashews
2 green chilies
bunch of fresh coriander
1 inch of ginger
some garlic pods
1 tea spoon of Khus Khus (Poppy seeds)
water to grind the masala to paste.

FOR EGG FRYING

6 boiled eggs
1 table spoon of cooking oil
1 cube of butter
1/2 tea spoon of turmeric and
1/2 tea spoon of black pepper,
pinch of salt.

FOR COOKING MUGHLAI EGG

1/4 cup of cooking oil
1/2 of mace flower
1 star anise
4 green cardamoms
1 inch cinnamon stick
5 cloves
1/2 tea spoon of black pepper and
1/2 tea spoon of cumin seeds
1 medium size chopped onion
1 to 2 raw red chilies
1/4 cup of whisked curd
water as required
salt as required
1/2 tea spoon of garam masala powder and
chopped coriander to garnish.

PROCESS AND METHOD

In a mixer jar, combine 1/4 cup of cashews, 2 green chilies, a bunch of fresh coriander, 1 inch of ginger, some garlic pods, 1 teaspoon of poppy seeds (Khus Khus), and add just enough water to grind the ingredients into a smooth masala paste. This aromatic and flavorful paste will form the heart of your Mughlai Egg dish, infusing it with the rich and enticing taste of Mughlai cuisine.

Heat 1 tablespoon of cooking oil in a pan until it's hot, then carefully add the boiled eggs. Fry the eggs in the hot oil until their outer crust becomes crispy and golden brown.

Next, add a cube of butter to the pan, along with 1/2 teaspoon of turmeric and 1/2 teaspoon of black pepper. You can also add a pinch of salt to taste. Continue frying all these ingredients together until the eggs are well-coated with the aromatic spices and the butter has melted, creating a flavorful and slightly spicy outer layer for the eggs.

Once done, transfer the eggs, now beautifully crispy and seasoned, into a serving bowl. These eggs are ready to be paired with the masala paste you prepared earlier, creating a delicious Mughlai Egg dish that's sure to delight your taste buds.

In a sizzling pan, we embark on a culinary journey as we infuse 1/4 cup of cooking oil with a fragrant medley of spices. Into the bubbling oil go 1/2 mace flower, 1 star anise, 4 green cardamoms, a 1-inch cinnamon stick, 5 cloves, 1/2 teaspoon of black pepper, and 1/2 teaspoon of cumin seeds. With a gentle stir, these spices release their captivating aromas, setting the stage for a royal Mughlai Egg experience.

Then, into this aromatic embrace, we add 1 medium-sized chopped onion and 1 to 2 raw red chilies. As the onion sizzles and transforms, it becomes translucent, taking on a golden hue and infusing the oil with its sweet fragrance. This fragrant spice blend and onion base will form the heart of our Mughlai Egg dish, a rich and enticing sauce that will perfectly complement the crispy eggs we've prepared earlier.

Now, it's time to introduce the star of our Mughlai Egg dish – the prepared masala paste. Add the masala paste to the fragrant spice and onion mixture in the pan. Fry this delightful combination until the raw smell of the masala disappears, filling your kitchen with the irresistible aroma of Mughlai spices.

As the masala blends harmoniously with the spices and onions, pour in 1/4 cup of whisked curd, stirring continuously to create a creamy and flavorful base for your dish. Ensure everything is well-mixed, and then add some water to the pan. Allow the mixture to come to a gentle boil.

To bring out the full depth of flavors, season the sauce with salt to your taste and sprinkle in 1/2 teaspoon of garam masala powder. Continue to stir, ensuring that all the ingredients are thoroughly incorporated and the sauce is simmering gently, promising a rich and luscious coating for the crispy eggs.

The grand finale is here! Add the crispy fried eggs into the fragrant and simmering sauce. Gently mix them in, ensuring that each egg is generously coated with the rich Mughlai flavors. Cover the pan and let the eggs simmer in the sauce for about 2 minutes, allowing them to soak up the delicious essence of the spices and creamy base.

Afterward, remove the cover and give everything a good stir to ensure that the eggs are evenly distributed in the luscious sauce. To add a touch of freshness and color, garnish your masterpiece with freshly chopped coriander.

Thank you

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