Name: North Indian Mughlai Egg Kurma
Prep time: 20 min
Cook time: 30 min
Total time: 70 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 3 Egg, hard-boiled, peeled and slit; ¼ cup Brown Onion, crispy fried onions (Birista); ¼ cup Indian-Style Yogurt, thick, whisked; 5 Cashews, soaked; ½ tbsp Poppy Seeds, soaked; ½ tbsp Ginger-Garlic Paste; 1½ tbsp Ghee; ½ tsp Garam Masala; ¼ tsp Ground Cardamom; ½ tsp Salt; ¼ cup Water

1 hr 10 mintotal

50 min hands-on20 min hands-off

Prep 20 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Mild

Add to your week

Method

In a high-powered blender, seamlessly amalgamate the crispy brown onions, hydrated cashews, soaked poppy seeds, and thick whisked curd. Process the elements into a completely flawless, velvety master paste without introducing excess water.
Melt the pure ghee in a heavy-bottomed pan. Delicately shallow fry the slit boiled eggs, coaxing them until they acquire a sophisticated, exceedingly light golden crust. Extract and set aside reverently.
Add the ginger-garlic paste to the ghee left in the pan. Sauté it gently over low heat for 2 minutes, until the raw, sharp taste has cooked out but it has not browned.
2 min
Pour the opulent onion-cashew-curd emulsion directly into the pan. Stir continuously, cooking the base steadily on medium-low heat for 8-10 minutes. Observe carefully as the paste thickens luxuriously and the ghee begins to elegantly separate at the perimeters.
8–10 min
Season the base with garam masala, cardamom powder and salt. Pour in warm water, whisking to make a smooth, rich gravy.
Slide the golden eggs back into the simmering bath. Secure the lid tightly and poach on low heat for 5-7 minutes, granting the eggs the time to profoundly drink in the regal spice profile.
5–7 min

How to tell it's done

Golden, slightly crisp boiled eggs resting in a thick, sweet, and nutty pale-yellow royal gravy.

Getting it right

Tip

To preserve the visual and textural perfection of this dish, you must ensure the curd is whisked flawlessly and integrated into the pan strictly on a low flame, neutralizing the threat of the creamy gravy splitting.

What to serve it with

Pairs majestically and demands respect alongside a rich Mughlai Paratha or an incredibly fragrant, jewel-toned Veg Pulao.

Punjabi Sabut Moong Dal

Punjabi sabut moong dal is a rustic whole green gram dal simmered with onion, tomato and ghee until creamy but still chunky.

2 hr 55 minvegetarian

Punjabi Soya Chaap Do Pyaza

Soya chaap do pyaza cooks soy chaap with onion added twice, browned into the base and again late so it stays crisp.

1 hrvegan

Punjabi Soya Chaap Masala

Soya chaap masala cooks soy chaap in a Punjabi yoghurt and onion gravy it soaks up as it simmers.

45 minvegetarian

Punjabi Tari Wala Paneer

Tari wala paneer keeps the gravy thin and the paneer soft, in the everyday Punjabi style rather than a restaurant one.

30 minvegetarian

Purani Dilli Style Chicken Jahangiri

Chicken jahangiri is an Old Delhi Mughlai curry, mild and thick with cashew and cream.

1 hr 20 minnon vegetarian

Rajasthani Aloo Pyaz Paneer

Aloo pyaz paneer brings together baby potato, shallots and paneer in a Rajasthani yoghurt gravy.