How to make Mughal egg karahi

Mughlai Egg Pan

We cook egg and potato curry almost in a month 

But if the same is cooked in white pan style, it will be a great kadai found in highway hotels.

A quick and best recipe for making Mughlai Egg Kadhahi that even kids will love 

And it will also look delicious to eat depending on the season.

 Ingredients.

5 hard-boiled eggs (cut in the middle, or leave hard-boiled)

 Cumin 1 tsp

 Black pepper 1 tsp

 Red chilli powder half spoon

 Clove and cinnamon powder 1 tsp

 Yogurt 1 cup

 Cream 2 large spoons

 Milk 1 cup

 A little less than an oil poona cup

 Coriander to taste

 Green chili paste 2 tsp

 One and a half teaspoons of salt

 Cornflour 1 tbsp 

 A pinch of turmeric

 Coriander powder one teaspoon 

 Fennel powder half teaspoon

 Onion 1 chopped

 White Pan Spice Half Pack

Synthesis

First boil the eggs.

Now fry the onion well and put it in the blender

Add curd, cream, cornflour, black pepper, salt, red chili, green chili paste, turmeric, coriander, cloves and cinnamon powder in a blender along with onion. Add all the spices and blend well.

So that a paste is prepared.

Now heat the oil and add this paste and fry it well 

Add 1 cup of water and cook on low heat for about 20 minutes 

When the gravy is well prepared

Then add boiled eggs in it and close the lid for 2 to 3 minutes and let it cook on low flame.

Then, with the help of a spoon, mix all the spices well in the eggs.

Add green coriander and black pepper powder and serve well.