Mughlai Stuffed Eggs
Hard-boiled eggs filled with a savory spiced yolk mixture, fried until golden, and then simmered in a luxurious, creamy cashew and tomato gravy. A royal dish perfect for special occasions.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Boil and Prepare Eggs
- b.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.
- c.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.
- d.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
Step 2
- a.Create the Yolk Stuffing
- b.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.
- c.Add 0.5 tsp of ginger-garlic paste and cook for another 30 seconds until fragrant.
- d.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.
- e.Mash everything together with a fork until you have a smooth, well-combined paste.
- 3
Step 3
- a.Stuff and Fry the Eggs
- b.Carefully fill the cavities of the egg white halves with the yolk mixture, mounding it slightly.
- c.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.
- d.Shallow-fry for 2-3 minutes until the filling is golden brown and crisp. Carefully flip and cook the other side for 1 minute.
- e.Remove the fried eggs from the skillet and set them aside on a plate.
- 4
Step 4
- a.Prepare the Gravy Paste
- b.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.
- c.Add the roughly chopped onion and cook for 3-4 minutes until translucent.
- d.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.
- e.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
Step 5
- a.Cook the Gravy
- b.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.
- c.Pour in 1 cup of water and add the remaining 1 tsp of salt. Stir well and bring the gravy to a gentle simmer.
- d.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
Step 6
- a.Combine and Serve
- b.Gently slide the fried stuffed eggs into the simmering gravy.
- c.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.
- d.Garnish with the remaining 1 tbsp of chopped coriander leaves. Serve immediately with hot naan, roti, or jeera rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a silky smooth gravy, ensure you blend the onion-tomato-cashew mixture until it's completely lump-free.
- 2Soaking cashews in hot water for at least 20 minutes is crucial for a creamy texture.
- 3Always add cream on low heat and stir gently to prevent the gravy from curdling.
- 4Be very gentle when placing, flipping, and removing the stuffed eggs from the pan to ensure the filling stays in place.
- 5For an enhanced aroma, lightly toast the kasuri methi in a dry pan for 30 seconds before crushing and adding it to the gravy.
- 6The gravy can be made a day in advance. When ready to serve, simply reheat the gravy and add the freshly fried eggs.
Adapt it for your goals.
Nut-Free Gravy
Replace the cashews with an equal amount of soaked melon seeds (magaz) or poppy seeds (khus khus) for a similar creamy texture.
Richer StuffingRicher Stuffing
Add 2 tablespoons of crumbled paneer or khoya (milk solids) to the egg yolk mixture for a richer, more decadent filling.
Spicier VersionSpicier Version
Increase the amount of red chili powder to 1.5 tsp and add 1-2 more slit green chilies along with the tomatoes for extra heat.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in Healthy Fats
Cashews contribute monounsaturated fats, which are beneficial for heart health by helping to reduce bad cholesterol levels.
Energy Boosting
The combination of protein from eggs and healthy fats from cashews and ghee provides a sustained release of energy, making this a very satisfying and satiating dish.
Frequently asked questions
A single serving of Mughlai Stuffed Eggs (2 pieces with gravy) contains approximately 350-450 calories, depending on the amount of ghee and cream used.
