Mughlai Egg Curry (Fragrant Egg Curry)

You must be having some ‘Eggiterian’ friend or guest in your family! This egg curry will come handy when they will come over for lunch or dinner. It is very easy recipe but requires a little preparation for cooking. But takes very little time as I always say ‘Egg’ is my lifeline. Whenever I do not find anything to cook, I prepare egg curry. I will be sharing some more egg recipes soon. Till then enjoy Shahi Egg Curry!


  • Eggs – 4 nos
  • Boiled Onion Paste – ½ cup
  • Green Chilli – 2-3
  • Poppy Seed – 1 Tbsp
  • Cashew Nuts – 5-6 nos
  • Raisin – 1 tsp
  • Ginger Paste – 1 tsp
  • Garlic Paste – ½ tsp
  • Red Chilli Powder – ½ tsp
  • Turmeric Powder – ½ tsp
  • Shahi Jeera or Caraway Seeds – ¼ tsp
  • Bay Leaf – 1
  • Green Cardamom – 2
  • Cinnamon Stick – 1”
  • Cloves – 2
  • Salt – 2 taste
  • Yogurt – 2 Tbsp
  • Keora Water – Few drops
  • Kesar or Saffron – Few strands
  • Shahi Garam Masala Powder – ½ tsp
  • Oil – 2 Tbsp
  • Ghee – 1 tsp


  1. Boil the eggs in enough water adding little salt. Let them cool completely and then peel off the shell. Make two-three slits vertically on each egg with a knife. Rub little salt and turmeric powder on the eggs.
  2. Soak poppy seeds, cashew and raisin in little water. Grind it into smooth paste.
  3. Boil the onion adding little water. Then grind into smooth paste adding green chilli. Keep aside.
  4. Heat oil in a kadai. Carefully place the eggs in kadai and fry till golden brown on all sides. Take out from kadai. Keep aside.
  5. Add ghee in the kadai. Temper oil+ghee with carom seeds, bay leaf and other whole spices. When aromatic add onion paste. Sauté for a while.
  6. Next add ginger and garlic paste. Sauté till raw smell goes off.
  7. Next add poppy seed, raisin and cashew paste. Sauté for a while.   
  8. Whisk the yogurt adding reg chilli powder and turmeric powder. Add this paste in kadai. Keep the fire on low. And start mixing continuously. Else the curd will split.
  9. When oil starts to appear on the sides of the pan add little lukewarm water. Let it come to boil.
  10. Add in fried boiled eggs. Season with salt. Cover and cook for 4-5 minutes on low heat with a lid on.
  11. Remove the lid. Sprinkle garam masala powder, keora water.
  12. Transfer Shahi Egg Curry on serving plate. Garnish with saffron strand.
  13. Serve with Khuska Pulao, Paratha or Roti.

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