Shahi Egg Curry
IndianIndian RecipesDesi eggsMedium
A royal Mughlai egg curry with almonds, yoghurt, saffron and gentle spices — rich, fragrant and fit for a feast.
Prep time15 min
Cook time25 min
Total time40 min
Servings4
Ingredients
- 4 eggs, boiled and peeled
- 1 onion, chopped
- 1/2 cup yoghurt
- 10 almonds, soaked and peeled
- 1 tbsp ginger-garlic paste
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/4 tsp cardamom powder
- 1/2 tsp salt
- 2 tbsp ghee
- A pinch of saffron soaked in 2 tbsp warm milk
- Fresh coriander for garnish
Method
- Blend the soaked almonds and yoghurt into a smooth paste.
- Heat ghee and fry the onion until soft.
- Add ginger-garlic paste and all the spices. Cook for 1 minute.
- Add the almond-yoghurt paste and cook on low heat until the oil separates.
- Add 1/2 cup of water and simmer for 5 minutes. Add the boiled eggs and saffron milk, simmer for 5 minutes and garnish.
Nutrition — estimated per serving
Calories (estimate)340 kcal
Protein (estimate)14 g
Fat (estimate)23 g
Carbs (estimate)9 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Keep the heat low once the yoghurt paste is in, so the sauce does not split. Food safety: eggs must be fully boiled; serve the curry hot. Allergens: contains egg, milk (yoghurt, ghee) and tree nuts (almond). Substitute: use cashews instead of almonds, or skip the nuts for a lighter curry. Nutrition is an estimate per serving.