This curry is a great example of rich and refined Moghul cuisine, from which many of our favourite modern Indian dishes are derived.

Sprinkling this decadent egg curry with crispy fried onions makes it fit for a sultan!

• 6-8 eggs (any size)
• 2 medium onions - 1 ½ thinly sliced, ½ roughly chopped
• 2 tomatoes - roughly chopped
• Fresh ginger - roughly chopped to make 1 tbsp
• 2 cloves of garlic - roughly chopped
• 50g natural yogurt (full fat is best)
• 25g butter
• 100ml oil (sunflower or vegetable oil is best)