Mughalai Egg Curry

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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Ingredients

  • 6 - hard -boiled Eggs
  • 1 clove - Garlic, minced
  • 1 small - Onion, sliced
  • 1 tbsp - Oil
  • 1/2 tsp - Salt
  • Pepper -to taste
  • 1 tbsp - Curry Powder
  • 1 cup - Coconut milk
  • 1 - small Sweet pepper

How to Make Mughalai Egg Curry

  • Take the boiled eggs and cut them into quarters.
  • Heat oil in a pan and saute the onion and garlic till pink.
  • Add the curry powder, salt, and pepper powder.
  • Mix well and gradually add the coconut milk and the chopped sweet pepper.
  • Cook until it thickens.
  • Remove from heat and add the cooked eggs.

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