Awadhi Anda Handi with Jeera Rice

Instructions

1. 1

   Preparation

   • Hard boil the eggs for 10-12 minutes, then peel them. Gently prick each egg a few times with a fork or toothpick and set aside. This helps them absorb the gravy.
   • Drain the soaked cashews and grind them into a very smooth paste using a little water if necessary.
   • In a small bowl, soak the saffron strands in 2 tablespoons of warm milk.
2. 2

   Sauté the Eggs

   • Heat 1 tbsp of ghee in a handi or a heavy-bottomed pan over medium heat.
   • Add the pricked, boiled eggs and sauté for 3-4 minutes, turning them gently, until they develop a light golden, slightly blistered skin. Remove the eggs from the pan and set them aside.
3. 3

   Cook the Masala Base

   • In the same handi, add the remaining 3 tbsp of ghee. Once hot, add the whole spices: bay leaf, green cardamom, cloves, and cinnamon stick. Sauté for about 30 seconds until they become fragrant.
   • Add the onion paste and cook on medium-low heat for 10-12 minutes, stirring frequently, until the paste loses its raw smell and turns a light golden brown.
   • Add the ginger-garlic paste and continue to cook for another 2 minutes until its raw aroma disappears.
4. 4

   Build the Gravy

   • Add the tomato puree to the pan. Stir in the powdered spices: Kashmiri red chili powder, coriander powder, and turmeric powder. Mix everything well.
   • Cook this masala for 6-8 minutes, stirring occasionally, until it thickens and you see the ghee separating at the edges.
   • Stir in the smooth cashew paste and cook for 2-3 minutes, stirring continuously to prevent it from sticking.
   • Reduce the heat to the lowest setting. Add the whisked, room-temperature curd and stir vigorously and continuously for 1-2 minutes to prevent it from splitting. Cook until the ghee surfaces again.
   • Slowly pour in 1.5 cups of warm water and add salt. Stir well to combine and bring the gravy to a gentle simmer.
5. 5

   Slow Cook (Dum) the Curry

   • Gently slide the sautéed eggs into the simmering gravy.
   • Sprinkle the garam masala over the top and pour in the saffron-soaked milk. Give it a gentle stir.
   • Cover the handi with a tight-fitting lid. For a traditional 'dum', you can seal the edge of the lid with a strip of dough.
   • Cook on the lowest possible heat for 10-12 minutes. This slow cooking process allows the flavors to meld beautifully and infuse into the eggs.
6. 6

   Garnish and Serve

   • Turn off the heat and let the handi rest, covered, for 5-10 minutes before opening.
   • Garnish with freshly chopped coriander leaves.
   • Serve hot with naan, sheermal, or jeera rice.