Mughlai Egg Curry Recipe

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Directions

• Peel the shell the boiled eggs and cut them in half and chop the onion and tomatoes finely and keep it aside.
• Heat butter in a pan on low flame and break the whole chili into half and put in the butter and as it starts darkening, add chopped onion and tomatoes and cook them on low flame till they become soft.
• Add the ginger and garlic paste, turmeric powder, red chili powder, and garam masala and continue to fry till the oil separates.
• Add the cream and salt and mix it well and add the boiled eggs and cook on a low flame for 5-6 minutes.
• Garnish with chopped coriander leaves and serve hot with chapatti or naan.

• You can add little kasoori methi to get the royal taste in your gravy.

Also, Read South Indian Egg Curry Recipe

Meghna Nath