Hard Boiled Eggs in a Moghlai Sauce
Transform ordinary hard-boiled eggs into a luxurious feast with this recipe for *Hard Boiled Eggs in a Moghlai Sauce*. Perfectly cooked eggs are lightly fried for a golden crust, then simmered in an opulent, creamy sauce made from a blend of pureed tomatoes, cashew paste, yogurt, and fragrant Indian spices like cinnamon, cardamom, and garam masala. This rich and aromatic dish, inspired by the decadent flavors of Mughlai cuisine, strikes the perfect balance between warming spice and velvety texture. Garnished with fresh cilantro, it’s an impressive yet easy-to-make centerpiece for any dinner. Serve it with pillowy naan or fragrant basmati rice to soak up every last drop of this indulgent curry.
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Recipe Information
Ingredients
- 6 pieces Eggs
- 3 tablespoons Vegetable oil
- 2 medium Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 medium Tomatoes (pureed)
- 1 cup Yogurt (whisked)
- 10 pieces Cashew nuts (soaked and blended into a paste)
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 piece Bay leaf
- 1 piece Cinnamon stick
- 3 pieces Cloves
- 2 pieces Cardamom pods
- 2 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Salt
- 1 cup Water
Instructions
Place the eggs in a pot of cold water and bring them to a boil. Once boiling, let the eggs cook for 10 minutes. Remove them from the pot, cool them in ice water, and peel them. Set aside.
Heat the vegetable oil in a large pan over medium heat. Add the bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté until fragrant, about 1 minute.
Add the finely chopped onions to the pan and cook until golden brown, stirring occasionally to prevent burning, about 8 minutes.
Add the minced garlic and grated ginger to the pan, stirring for 1–2 minutes until the raw aroma dissipates.
Stir in the pureed tomatoes and cook until the oil separates and the mixture thickens, about 5–7 minutes.
Lower the heat and add the cashew paste, red chili powder, turmeric, coriander powder, and salt. Cook for another 2 minutes while stirring to ensure the spices are well incorporated.
Add the whisked yogurt gradually, stirring constantly to prevent curdling. Cook for 3 minutes until the sauce is smooth and creamy.
Pour in the water and let the sauce simmer for 5 minutes, allowing the flavors to blend.
In a separate pan, lightly fry the boiled eggs in a teaspoon of oil for 2–3 minutes until they develop a golden crust. Make small slits in the eggs beforehand to help them absorb the sauce.
Gently add the fried eggs to the Moghlai sauce and coat them well. Let them simmer together for 5 minutes.
Sprinkle garam masala over the dish and garnish with fresh chopped cilantro before serving.
Serve hot with naan, roti, or steamed basmati rice.
Nutrition Facts
Calories |
329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 287 mg | 96% | |
| Sodium | 628 mg | 27% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 8.1 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 173 mg | 13% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 662 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
