Mughlai Stuffed Eggs

Instructions

1. 1

   Boil and Prepare Eggs

   • Place 8 eggs in a saucepan and cover with cold water. Bring to a rolling boil, then reduce heat and simmer for 10 minutes to hard-boil.
   • Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water to stop the cooking process. This also makes them easier to peel.
   • Once cool, carefully peel the eggs. Slice them in half lengthwise and gently scoop out the yolks into a mixing bowl. Set the egg white halves aside.
2. 2

   Create the Yolk Stuffing

   • Heat 1 tbsp of ghee in a small pan over medium heat. Add the finely chopped onion and sauté for 5-6 minutes until soft and golden brown.
   • Add 0.5 tsp of ginger-garlic paste and cook for another 30 seconds until fragrant.
   • Transfer the cooked onion mixture to the bowl with the egg yolks. Add 0.25 tsp turmeric powder, 0.25 tsp garam masala, 0.25 tsp salt, and 1 tbsp of chopped coriander leaves.
   • Mash everything together with a fork until you have a smooth, well-combined paste.
3. 3

   Stuff and Fry the Eggs

   • Carefully fill the cavities of the egg white halves with the yolk mixture, mounding it slightly.
   • Heat 2 tbsp of ghee in a wide, non-stick skillet over medium heat. Once the ghee is shimmering, gently place the stuffed eggs filling-side down.
   • Shallow-fry for 2-3 minutes until the filling is golden brown and crisp. Carefully flip and cook the other side for 1 minute.
   • Remove the fried eggs from the skillet and set them aside on a plate.
4. 4

   Prepare the Gravy Paste

   • In the same skillet, add the remaining 1 tbsp of ghee. Add the bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for 30 seconds until aromatic.
   • Add the roughly chopped onion and cook for 3-4 minutes until translucent.
   • Stir in the remaining 1 tsp ginger-garlic paste, chopped tomatoes, and the soaked, drained cashews. Cook for 6-7 minutes, until the tomatoes become soft and mushy.
   • Turn off the heat and allow the mixture to cool completely. Remove the whole spices (bay leaf, cinnamon stick), then transfer the rest to a blender. Blend into a very smooth paste, adding a few tablespoons of water if needed to facilitate blending.
5. 5

   Cook the Gravy

   • Return the blended paste to the skillet over medium heat. Add the remaining 0.25 tsp turmeric powder, red chili powder, and coriander powder. Sauté the masala, stirring frequently, for 5-7 minutes until it thickens and you see ghee separating at the edges.
   • Pour in 1 cup of water and add the remaining 1 tsp of salt. Stir well and bring the gravy to a gentle simmer.
   • Reduce the heat to low. Stir in the heavy cream, the remaining 0.5 tsp garam masala, and the crushed kasuri methi. Mix until well combined.
6. 6

   Combine and Serve

   • Gently slide the fried stuffed eggs into the simmering gravy.
   • Allow them to simmer on low heat for 2-3 minutes, letting the eggs absorb the rich flavors of the gravy. Avoid stirring vigorously to keep the eggs intact.
   • Garnish with the remaining 1 tbsp of chopped coriander leaves. Serve immediately with hot naan, roti, or jeera rice.