We often make egg and potato curry at least once a month.
But if you cook it in the style of white karahi, it will turn into a fantastic karahi, just like the ones you get at highway hotels.
Here’s a quick and great recipe for Mughlai Egg Karahi that even kids will love, and it’s also delicious for this season.
Ingredients:
- 5 boiled eggs (make a cut in the middle, or leave them whole)
- 1 teaspoon cumin seeds
- 1 teaspoon black pepper
- ½ teaspoon red chili powder
- 1 teaspoon clove and cinnamon powder
- 1 cup yogurt
- 2 tablespoons cream
- 1 cup milk
- Slightly less than ¾ cup oil
- Fresh coriander, to taste
- 2 teaspoons green chili paste
- 1 ½ teaspoon salt
- 1 tablespoon cornflour
- A pinch of turmeric
- 1 teaspoon coriander powder
- ½ teaspoon fennel seed powder
- 1 chopped onion
- Half a pack of white karahi masala
Method:
First, boil the eggs and set them aside.
Next, fry the onions until golden brown and blend them. In the blender, add yogurt, cream, cornflour, black pepper, salt, red chili powder, green chili paste, turmeric, coriander, clove, and cinnamon powder, along with all other spices, and blend to form a paste.
Heat the oil, add the paste, and cook it well. Add 1 cup of water and let it simmer on low heat for about 20 minutes.
Once the gravy is ready, add the boiled eggs, cover the pot, and cook on low heat for 2-3 minutes.
Finally, mix all the spices into the eggs using a spoon, garnish with fresh coriander and black pepper powder, and serve hot.
