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Ingredient
Shahi egg curry
Introduce
Chef :
Sarvat HanifShahi egg curry
Shahi Egg Curry is another recipe from the Mughal cuisine. The curry is tasty, tangy, spicy and full of flavours. All this because the boiled eggs are cooked off in an onion-tomato cashew nut gravy, which is lip-smacking and creamy.
Ingredient
Food ration :
4 servingsCooking time :
45-60 minutes
1/2
+ 2 tbsp. oil
1 tsp.
cumin seeds
1/2 stick
cinnamon
2-3
onions, chopped
1 tsp.
ginger, minced
1/4 tsp.
turmeric
1 tsp.
Kashmiri red chilli powder
1 tsp.
coriander powder
1 tsp.
cumin powder
1/2 cup
yogurt
2
tomatoes
4-6 cloves
garlic
6-8
cashew nuts
1 cup
water
1/2 tsp.
kasuri methi (Dry fenugreek leaves)
Cooking instructions
* Step 1
In a blender add the tomatoes, cashew nuts and garlic with ¼ cup water and blend to a smooth puree. Set aside.
* Step 2
Slice the eggs in round shapes and set aside.
* Step 3
Heat 2 tablespoon oil in a pan and saute the egg slices till slightly brown from both sides. Remove and set aside.
* Step 4
Heat remaining oil and add the cumin seeds, peppercorns and cinnamon. Allow to crackle.
* Step 5
Add the green chilli and onions and cook and till onions are soft.
* Step 6
Add the ginger with a splash of water and cook for another 2-3 minutes.
* Step 7
Add the powdered spices and cook for 2 minutes.
* Step 8
Reduce the flame to low and add the yogurt, mix well and cook on medium-to high flame till oil separates
* Step 9
Add the blended tomato puree and cook till liquid dries and oil separates
* Step 10
Add the eggs back to the pan and gently mix.
* Step 11
Crush the fenugreek leaves in palms and add. Mix well.
* Step 12
Serve, if desired, garnished with some cashew nuts.
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