A rich and royal Mughlai egg curry where hard-boiled eggs are gently simmered in a creamy, aromatic gravy made from onions, cashews, and yogurt. This dish is pure comfort and pairs beautifully with fresh naan or steamed rice.
Prep15 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 serving(1 cup curry with 2 eggs)
375cal
17gprotein
17gcarbs
Ingredients
8 piece Eggs (Hard-boiled and peeled)
3 tbsp Ghee
15 piece Cashews (Soaked in warm water for 20 minutes)
A classic Awadhi flatbread, famously cooked on an inverted griddle (ulta tawa). This paratha is wonderfully soft with a slightly crisp exterior and a unique dome shape, making it the perfect vessel for scooping up rich curries like Galouti Kebab or Korma.
Dive into this creamy, protein-packed Anda Lazeez with Ulte Tawe ka Paratha. Pure soul-satisfying comfort food!
This awadhi dish is perfect for lunch. With 692.37 calories and 25.22g of protein per serving, it's a nutritious choice for your meal plan.
27gfat
Cinnamon Stick
3 piece Cloves
2 pods Green Cardamom (Slightly crushed)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tsp Kasuri Methi (Crushed between palms)
1.25 tsp Salt (Or to taste)
1.5 cup Water (Warm)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Preparation
Hard boil the eggs for 10-12 minutes. Once cooled, peel them and gently prick them a few times with a fork or toothpick. This helps them absorb the gravy.
Drain the soaked cashews and transfer them to a grinder. Add 2-3 tablespoons of water and blend to a very smooth, fine paste. Set aside.
2
Sauté Aromatics and Onions
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-40 seconds until they release their aroma.
Add the finely chopped onions. Cook for 10-12 minutes, stirring occasionally, until they are soft and a deep golden brown. This step is crucial for the flavor of the gravy.
3
Cook the Masala Base
Add the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
Add the spice powders: turmeric, red chili, and coriander powder. Stir for 30 seconds on low heat.
Pour in the tomato puree and cook for 6-8 minutes, until the mixture thickens and you see oil separating from the sides of the masala.
4
Build the Creamy Gravy
Reduce the heat to the lowest setting. Add the whisked curd and stir continuously for 2-3 minutes to prevent it from curdling.
Once the curd is well incorporated, add the prepared cashew paste. Cook for another 2-3 minutes, stirring constantly, until the gravy thickens.
Pour in 1.5 cups of warm water and add salt. Mix well and bring the gravy to a gentle simmer.
5
Finish the Curry
Gently place the hard-boiled eggs into the simmering gravy.
Cover the pan and let it cook on low heat for 5-7 minutes, allowing the eggs to absorb the flavors.
Stir in the fresh cream, garam masala, and crushed kasuri methi. Mix gently and cook for one more minute.
Turn off the heat. Garnish with freshly chopped coriander leaves and serve hot.
318cal
8gprotein
51gcarbs
9gfat
Ingredients
2 cup Maida
0.75 cup Warm Milk (Approx. 180ml)
2 tbsp Ghee (For the dough)
1 tsp Sugar
0.75 tsp Salt (For the dough)
0.25 cup Water (For salt water wash)
Instructions
1
Prepare the Dough (10 minutes + 30 minutes resting)
In a large mixing bowl, combine 2 cups of maida, 0.75 tsp salt, and sugar.
Add 2 tbsp of ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This process is called 'moyan'.
Gradually add the warm milk and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be softer than regular chapati dough.
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten to relax, making the parathas softer.
2
Prepare the Tawa and Salt Water (5 minutes)
Place a heavy-bottomed kadhai or a convex tawa upside down on your stove over medium-high heat. Let it get very hot; you should see faint smoke rising from it.
While the tawa heats, mix 0.5 tsp of salt in 0.25 cup of water in a small bowl. Stir until the salt dissolves completely. This salt water will act as an adhesive.
3
Roll the Parathas (5 minutes)
After the dough has rested, knead it again for one minute.
Divide the dough into 8 equal-sized balls.
Take one ball, dust it lightly with dry maida, and roll it into a thin circle, about 6-7 inches in diameter. Keep the rolled parathas covered to prevent them from drying out.
4
Cook the Paratha (2-3 minutes per paratha)
Take one rolled paratha. Dip your fingers in the salt water and apply a thin, even layer over one entire surface.
Carefully lift the paratha and place the water-coated side down onto the hot inverted tawa. Gently press the edges to ensure it sticks well.
Cook for about 1-2 minutes. You will see bubbles forming on the surface as it cooks.
Using a kitchen towel or oven mitts, carefully lift the tawa by its handle, flip it over, and hold it directly over the open flame, about 4-5 inches away.
Cook the top side by moving the tawa in a circular motion to ensure even cooking. This should take 30-60 seconds, until golden-brown spots appear all over.
Flip the tawa back to its original position on the stove.
5
Finish and Serve
Using a pair of tongs, carefully peel the cooked paratha off the tawa. It should come off easily.
Place the hot paratha on a plate and generously brush it with melted ghee.
Repeat the process for the remaining dough balls. Stack the cooked parathas in a casserole or wrap them in a cloth to keep them soft and warm.
Serve immediately with your favorite rich curry or kebabs.
