Sunday’s similar whatever other theatre are a laziest 24-hour interval of calendar week inward my theatre too, our 24-hour interval begins later 8 am alongside hot loving cup of tea as well as some homemade baked treats alongside a serious give-and-take nearly the breakfast menu, later tea piece I straightway caput towards kitchen to fix breakfast he as well as Momo larn busy inward reading newspaper. On Lord’s Day piece preparing breakfast I planned tiffin carte du jour which was Mughlai Saffron Chicken, unremarkably I purchase chicken as well as and then conception the carte du jour but this Lord’s Day I took my chances of getting chicken for granted as well as prepared the mis en plac every bit per the recipe.
Around 10.30 am I picked upward my handbag as well as went to purchase chicken from my butcher, but to my surprise the store was overloaded alongside customers till the entrance yesteryear the fourth dimension I made my agency to the butcher’s counter he told me inward theatre vocalization that chicken is over, I felt of a abrupt mortal has turned my whole planning for the 24-hour interval upside down, I justice due to extended weekend everybody wanted to accept their part of chicken Lord’s Day lunch.
With a saddened as well as puzzled facial expression upward I left the butcher store alongside unlike tiffin combinations flashing inward my mind, piece walking towards habitation I was thinking of an option to purpose all the pastes I accept prepared for the Mughalai Chicken, as well as then a wild idea crossed my hear why non brand Mughalai egg Curry out of it.
Back habitation I broke the tidings of chicken non available to him as well as explained my dorsum upward conception of Mughalai Anda Curry for lunch, though non much happy all the same he agreed for it but was neither agreed nor was happy nearly the whole alter of plans, every bit he already dreamt nearly Lord’s Day total of chicken bones, which a humble boiled egg cannot fulfill. My mis en plac was already perfectly set out on kitchen counter top, I set eggs to boil inward salted water, as well as meanwhile I sorted out my props as well as background for the photo-shoot. By the fourth dimension I was done alongside cooking as well as clicking curry it was 1:30 pm as well as he started losing his cool to growling stomach, I got the signal to wrap upward the shoot as well as serve lunch, yesteryear the fourth dimension nosotros were done cleaning upward our plates alongside the terminal seize alongside teeth of staff of life conception of Mughalai Saffron Chicken for tiffin was already faded from our memories.
Mughlai Egg Curry Recipe
Mughlai Egg Curry is a delicious, Indian fashion egg curry recipe. Find how to brand mughlai egg curry recipe inward few elementary steps
Prep Time: 20 minutes
Cook Time: 25 minutes
- 4 eggs hard boiled
- 1 onion chopped
- 1 to mato pureed
- 2 tbsp cashew nut paste
- 2 tsp ginger garlic paste
- 1 bay leaf
- 2 – iii greenish cardamom crushed
- Salt as per taste
- 1 tsp coriander powder
- 2 tsp turmeric powder
- 2 tsp red chili powder
- 1 tsp Garam Masala
- 2 – iii strands of saffron soaked inward ii tbsp milk
- Oil for cooking
Boil eggs inward salted H2O until difficult boiled. Drain as well as take away the shell.
Make modest slit inward boiled eggs thence that gravy tin flavour the entire egg. Sprinkle a tsp of cherry chili as well as turmeric powder, soaked saffron over boiled eggs whorl nicely as well as set aside.
To fix gravy, oestrus fossil oil inward a heavy bottom pan, add together bay leafage as well as cardamom, i time smell of spices is released add together onion as well as saute on depression flaming until golden brown.
Add ginger garlic glue as well as saute nicely. Once fossil oil is separated out of masala add together coriander powder, cherry chili powder, turmeric, saute for some other ii minutes, add together fiddling H2O if spices sticking to the bottom of the pan.
Mix inward love apple tree puree as well as allow the masala simmer for some other ii – iii minutes.
Add cashew nut glue as well as garam masala. Saute for five minutes or until gravy thickens.
Now add together the eggs, mix gently inward gravy, convey gravy to a boil once, trim back oestrus as well as simmer for some other 10 minutes.
Serve Mughlai Egg Curry hot garnished alongside fresh coriander leaves as well as greenish chili.
To brand cashew nut paste, soak cashews inward warm H2O for 1 – ii hours. Grind to smoothen glue using the same water.
Serving: 100Grams | Calories: 96kcal | Carbohydrates: 5.6g | Protein: 3.4g | Fat: 6.8g | Fiber: 2.3g
Love this? Pin it for Later!Follow @hinagujral on Pinterest!