The Mughal cuisine is strongly influenced by Central Asian cuisine, the region where the Turco-Mongol Mughal rulers originally hailed from, and it has in turn strongly influenced the regional cuisines of modern India, Pakistan and Bangladesh.This cuisine has stood with time.The taste of Mughlai cuisine varies from extremely mild to spicy, and are often associated with a distinctive aroma and the taste of ground and whole spices, dry fruits and nuts. Mughals were known for their style and splendour. Mughlai recipes are rich in fat, carbohydrates and proteins.Vegetarians can substitute Paneer /Mushrooms for the meat. There are many exotic recipes to suit the vegetarian palate too.
Our 67th #Foodiemonday #Bloghop theme is #Mughlai Cuisine and my contribution is Mughlai Egg curry that is so rich in taste .
Recipe for Mughlai Egg Curry:
4 Hard boiled Eggs
4 Medium Size Onions finely chopped
1 Cup thick yogurt
1.5 Tbsp desiccated Coconut Powder
2 Tbsp Cashew Powder
1 Tsp Ginger Paste
1Tsp Garlic Paste
1 Tsp Red Chilli powder
1 Tsp Garam Masala
1 Tsp Cumin
220 Gms Tomato Puree
2 Tbsp deep fried crisp Onions
1 Tsp Finely chopped green chillies
1/2 cup finely chopped fresh coriander
Salt to taste
Remove the shell of the eggs and shallow fry in tsp oil until the sides turn golden brown. Poke them using a fork .Once done keep them aside. In a big bowl mix thick curd,ginger and garlic paste,red chilli powder, garam masala, chopped green chillies , fresh coriander , 1tbsp fried onions and salt to taste.Add the shallow fried eggs (at room temperature) to this mixture and allow it to rest for 30 mins.
In the meantime , heat a wok. Add 4 Tsp oil. Add the cumin seeds. Now add the finely chopped onions and roast on medium flame until they turn translucent. Add tomato puree and let it simmer for 5 mins on medium flame. Once done add the curd mixture with eggs , cashew powder, coconut powder and mix well.Add 1/4 glass water (add more water if you want)and salt as per taste. Let it simmer until the oil starts to leave the sides of the wok.Switch off the flame.
Garnish with fresh coriander, cashew powder and fried onions and serve with Piping hot rice or Rotis.