A rich and creamy Mughlai egg curry where golden-fried boiled eggs are simmered in a luscious, tangy gravy made with tomatoes, cashews, and cream. A royal treat that's perfect with naan or roti.
Prep15 min
Cook30 min
Soak15 min
Servings4
Serving size: 2 eggs(2 eggs with approximately 1 cup of gravy)
421cal
17gprotein
20gcarbs
Ingredients
8 pcs Eggs (hard-boiled and peeled)
4 tbsp Sunflower Oil (for frying eggs)
3 tbsp Ghee
2 medium Onion (finely chopped)
1 cup Tomato Puree (from approx. 3-4 medium tomatoes)
1.5 tbsp Ginger Garlic Paste
15 pcs Cashews (soaked in warm water for 20 minutes)
0.25 cup Curd (plain, full-fat, whisked until smooth)
A soft and spongy leavened flatbread from Mughlai cuisine. Made with whole wheat flour and yeast, this roti has a delightful tangy flavor and a pillowy texture, perfect for scooping up rich curries.
Creamy, perfectly spiced Anda Changezi with soft Khamiri Roti. A soul-satisfying, protein-packed comfort meal!
This mughlai dish is perfect for lunch. With 766.75 calories and 26.59g of protein per serving, it's a nutritious choice for your meal plan.
31gfat
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (adjust for heat preference)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tsp Kasuri Methi (dried fenugreek leaves)
1 pcs Bay Leaf
2 pcs Green Cardamoms (lightly crushed)
3 pcs Cloves
1 inch Cinnamon Stick
1.25 tsp Salt (or to taste)
1 cup Water (warm, adjust for desired consistency)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Fry Eggs & Prepare Cashew Paste
Take the hard-boiled and peeled eggs. Use a fork or toothpick to prick them all over. This prevents them from bursting in hot oil and helps them absorb the gravy.
Heat 4 tbsp of oil in a kadai or pan over medium heat. Carefully slide in the pricked eggs and shallow-fry for 4-5 minutes, turning occasionally, until they develop a light golden, slightly crisp layer. Remove with a slotted spoon and set aside.
Drain the soaked cashews and grind them with 2-3 tablespoons of water in a small blender jar to a very smooth, fine paste. Set aside.
2
Prepare the Masala Base
In the same kadai, add 3 tbsp of ghee. Once it's hot, add the bay leaf, green cardamoms, cloves, and cinnamon stick. Sauté for 30-40 seconds until the spices become fragrant.
Add the finely chopped onions and sauté on medium heat for 7-8 minutes, stirring frequently, until they turn soft and golden brown.
Add the ginger-garlic paste and cook for another minute until its raw aroma disappears.
3
Cook the Gravy
Lower the heat and add the turmeric powder, Kashmiri red chilli powder, and coriander powder. Stir for 30 seconds to toast the spices without burning them.
Pour in the tomato puree and add salt. Mix well. Cook on medium heat for 8-10 minutes, stirring occasionally, until the masala thickens and you see oil separating at the edges.
Stir in the prepared cashew paste. Cook for another 2-3 minutes, stirring continuously as the paste can stick to the bottom of the pan.
4
Combine and Simmer
Reduce the heat to the lowest setting. Add the whisked curd, stirring constantly and vigorously for 1-2 minutes to prevent it from curdling. Cook until it is well incorporated.
Pour in 1 cup of warm water, stir to combine, and bring the gravy to a gentle simmer.
Gently place the fried eggs into the gravy. Cover the kadai and let it simmer on low heat for 5-7 minutes, allowing the eggs to soak in the flavors of the curry.
5
Finish and Serve
Uncover the pan. Crush the kasuri methi between your palms and sprinkle it over the curry. Add the garam masala and fresh cream. Stir gently to combine.
Cook for just one more minute, then turn off the heat. Do not over-boil after adding cream.
Garnish with freshly chopped coriander leaves. Let the curry rest for 5-10 minutes for the flavors to meld. Serve hot with naan, roti, or jeera rice.
4
Serving size: 2 pieces
346cal
9gprotein
46gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
0.5 cup Warm Water (Around 105-115°F (40-46°C))
0.5 cup Warm Milk
4 tbsp Ghee (Melted, 2 tbsp for dough and 2 tbsp for brushing)
1 tsp Salt
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it sit for 5-10 minutes.
The mixture will become frothy and bubbly, indicating the yeast is active and ready to use.
2
Prepare the Dough
In a large mixing bowl or the bowl of a stand mixer, combine the atta and salt.
Create a well in the center and pour in the activated yeast mixture, warm milk, and 2 tablespoons of melted ghee.
Mix until a shaggy dough forms, then transfer to a lightly floured surface.
Knead for 8-10 minutes by hand (or 6-7 minutes with a dough hook) until the dough is soft, smooth, and elastic. It should be pliable and not too sticky.
3
Proof the Dough
Form the dough into a ball and place it in a lightly greased bowl.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4
Shape the Rotis
Once proofed, gently punch down the dough to release the air.
Briefly knead for another minute.
Divide the dough into 8 equal portions and roll each portion into a smooth ball.
5
Cook the Rotis
Heat a tawa or cast-iron skillet over medium-high heat.
Take one dough ball, dust it lightly with atta, and roll it into a 6-inch circle, keeping it slightly thicker than a regular chapati.
Place the rolled roti on the hot tawa. Cook for about 30-40 seconds, until small bubbles start to appear on the surface.
Flip the roti and cook the other side for about 1 minute, pressing down gently with a spatula to encourage puffing.
Flip again and cook for another 30 seconds until golden-brown spots appear on both sides.
For a charred, tandoori-like effect, you can carefully lift the roti with tongs and hold it over a low open flame for a few seconds until it puffs up completely.
6
Serve
Remove the cooked roti from the heat and immediately brush it with the remaining melted ghee.
Repeat the process for all the dough balls, stacking the cooked rotis in a casserole dish or wrapped in a kitchen towel to keep them soft and warm.
Serve hot with your favorite curry, dal, or kebab.
