Mughlai egg curry

Name: Mughlai egg curry
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 Hard boiled eggs; 200 gms Chopped onion; 2 tbsp Garlic paste; 2 tbsp Ginger paste; 1/2 cup Tomato puree; 2 tbsp Cream; 2 tbsp Khuskhus / poppy seed paste; 1/2 tsp Turmeric powder; 1 tsp Red chilli powder; 1 tsp Coriander powder; 1 tsp Garam masala powder; 2 Cloves; 1" Cinnamon; 2 Green cardamom; 2 Whole black pepper; 1/4 tsp Cumin seeds; to taste Salt; 1 cup Clarified butter / ghee; 1 tsp Chopped coriander leaves

Mukti Sahay @muktivijay_203

#Protein

Mukti Sahay @muktivijay_203

Saved

Ingredients

30 mins

4 servings

4Hard boiled eggs
200 gmsChopped onion
2 tbspGarlic paste
2 tbspGinger paste
1/2 cupTomato puree
2 tbspCream
2 tbspKhuskhus / poppy seed paste
1/2 tspTurmeric powder
1 tspRed chilli powder
1 tspCoriander powder
1 tspGaram masala powder
2Cloves
1"Cinnamon
2Green cardamom
2Whole black pepper
1/4 tspCumin seeds
to tasteSalt
1 cupClarified butter / ghee
1 tspChopped coriander leaves

Saved

Steps

30 mins

1

Peel the eggs and prick it.
2

Heat clarified butter / ghee in a pan.
3

Add boiled eggs and fry till dark brown on low flame and strain it.
4

Heat clarified butter and add cumin seeds and whole garam masala to crackle.
5

Add onion paste,red chilli powder,turmeric powder,coriander powder,garam masala powder and ginger garlic paste and saute for 3 - 4 mins.
6

Add poppy seed paste and mix well.Add tomato puree and saute for 2 - 3 mins.
7

Add cream and mix well.
8

Add one cup of water and bring to boil.
9

When it boiled add boiled eggs and cook for five mins
10

Garnish with coriander leaves.
11

Serve hot with naan or chapaties.