Saturday, July 16, 2016

Mughlai Egg Curry.


“Mughlai Egg Curry” .… This is one scrumptious curry that has really stood the test of time ....


A 30 year old treasured recipe given to me by my friends mother who is no more, which I hardly make nowadays …. I Call it TT Curry ….. yep Tedious and Time consuming curry …. But today felt like preparing this after a very loooong time …. Yumz ..... Served this with “Masoor Pulav” ….. Royal Indeed ……


This is a lovely and tasty curry which taste’s best when served after a few hours. Somehow the masalas blend well in time and the curry is much more tastier later on. I used to prepare this often years back, but with passing of time and pressure of other work somehow never found enough time to prepare this curry in the recent years. Those days we prepared this curry with whole masala ingredients, but I have changed that here and used powders instead which is much faster and also easier. 


Also the original recipe was made with chicken and the procedure for that is a little bit different. Here I have prepared it with eggs only. In a few days time I will prepare the same the traditional method by using chicken itself. But the taste however has not differed much, though when cooked with chicken, the chicken imparts different taste. I served this with masoor pulav another royal dish from north. The combination was awesome, as I had kept the pulav simple without much addition of masalas. Do prepare this curry in leisure and give me a feed back. I am sure your family will love it.  


 ** Hard boil 4 eggs, shell it and keep it aside ready.


** Grind 1 large tomato into puree and keep this aside. 


** In a kadai fry one cup freshly grated coconut till brown without oil. Keep this aside.


** Add 2 tblsp of oil in the kadai and fry one chopped onion till slightly brown, add in 10-12 garlic and further fry, when both turn a little bit brown add in 1 inch ginger (chopped) and 3 tsp of cus cus and fry for 4-5 mins. 


** Now add in the following powder one by one : 2-3 tblsp of red kashmiri chilly powder, 2 tblsp of coriander powder, 1 tblsp of jeera powder, 1 tblsp of fennel seeds powder, 1 tsp of garam masala powder, ½ tsp of cardamom powder, ½ tsp of haldi powder and fry well on low heat for 5-7 minutes. 


Add in the coconut fried and kept aside to this and mix all well and continue for a minute or two. Remove and let cool a little bit.


** Grind all the above fried ingredients into a very fine paste with a small marble sized tamarind with as much water as needed only. Do not make the masala thin / watery,  you should keep the masala thick and fine. When done remove and keep this ready aside. 


** Now in a kadai, add ½ cup of ghee, when hot add in one finely chopped onion and fry till its dark brown in colour. 


When almost done add in 1 large onion sliced lengthwise and 8-10 curry leaves, mix well and fry till the onions turn translucent. Add in the tomato puree and fry for 2 minutes. 



Now add in the ground paste and mix well and fry till the ghee oozes out. The masala will have thickened by now. Add water to make it to a thick gravy consistency. Bring to a boil on medium heat, stirring often and then simmer the curry for 10-15 minutes. 


** Add in the boiled eggs cutting them into halves. Mix well and garnish with coriander leaves if desired. Remove and keep it covered for an hour or so. You can serve this curry immediately when hot too. But somehow the curry taste better after 4-5 hours of time. Just bring to full heat before serving. Taste best after a few hours with pulav or roti as an accompaniment.

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