Ingredients with Measurements:
- 6 eggs
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 green chilies, finely chopped
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp red chili powder
- 1/2 cup milk
- 2 tbsp oil
- Salt to taste
- Fresh coriander leaves for garnishing
Special equipment needed:
- None
Step-by-step instructions:
1. Boil the eggs in a pot of water for 10 minutes. Remove from heat, drain the water and let the eggs cool. Peel the eggs and keep them aside.
2. Heat oil in a pan and add chopped onions. Fry until golden brown.
3. Add ginger paste, garlic paste, and green chilies. Fry for 2-3 minutes.
4. Add chopped tomatoes and fry until the tomatoes are soft and mushy.
5. Add cumin powder, coriander powder, garam masala powder, red chili powder, and salt. Mix well and fry for 2-3 minutes.
6. Add milk and mix well. Cook for 2-3 minutes.
7. Add boiled eggs to the pan and coat them with the curry. Cook for 2-3 minutes.
8. Garnish with fresh coriander leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- Serves 4
Nutritional information:
- Calories: 221 kcal
- Fat: 16 g
- Carbohydrates: 9 g
- Protein: 11 g
Substitutions for ingredients:
- You can use vegetable oil instead of regular oil.
- You can use coconut milk instead of regular milk.
Variations:
- You can add boiled potatoes to the curry.
- You can add boiled peas to the curry.
Tips and tricks:
- You can add a pinch of sugar to balance the flavors.
- You can add a splash of lemon juice for a tangy flavor.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pan on medium heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice or bread.
Garnishes:
- Fresh coriander leaves
Pairings:
- Rice or bread
Suggested side dishes:
- Cucumber raita
Troubleshooting advice:
- If the curry is too thick, add a little water to thin it out.
Food safety advice:
- Make sure the eggs are boiled properly before adding them to the curry.
Food history:
- Moghlai cuisine is a fusion of Indian and Persian cuisine. It originated in the Mughal Empire in India during the 16th century.
Flavor profiles:
- Spicy, savory, and creamy
Serving suggestions:
- Serve the Egg Moghlai Curry with rice or bread for a satisfying meal.
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Region: Indian