A royal treat where hard-boiled eggs are simmered in a luscious, creamy gravy made from cashews, yogurt, and fragrant spices. This Mughlai-inspired dish is rich, aromatic, and perfect for a special meal.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup(1 cup of curry with 2 eggs)
394cal
17gprotein
15gcarbs
Ingredients
8 count Eggs (hard-boiled and peeled)
4 tbsp Ghee
2 medium Onion (roughly chopped)
0.25 cup Cashew Nuts (soaked in hot water for 20 minutes)
A fragrant one-pot rice dish featuring long-grain basmati rice, sweet green peas, and a symphony of whole spices. This classic North Indian comfort food is simple to prepare, making it a perfect choice for a wholesome weekday lunch or a delightful dinner. Each grain of rice is separate, fluffy, and infused with aromatic flavors.
A refreshing and crunchy yogurt dip made with tiny fried chickpea flour balls (boondi). This classic North Indian side dish is the perfect cooling accompaniment to spicy curries and biryanis, ready in just 5 minutes.
This awadhi dish is perfect for dinner. With 878.89 calories and 29.27g of protein per serving, it's a nutritious choice for your meal plan.
30gfat
1 inch piece Cinnamon Stick
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (adjust for heat)
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 (use warm water for best results)
2 tbsp Coriander Leaves (finely chopped, for garnish)
1 tsp Kewra Water (optional, for authentic fragrance)
Instructions
1
Prepare Paste and Eggs (Time: 10 minutes)
Drain the soaked cashew nuts. In a high-speed blender, combine the chopped onions and drained cashews. Add 2-3 tablespoons of water and blend to a very smooth, fine paste. Set aside.
Using a fork or toothpick, gently prick the hard-boiled eggs all over. This helps them absorb the gravy's flavor.
Heat 2 tablespoons of ghee in a wide pan over medium heat. Carefully add the pricked eggs and shallow-fry, turning frequently, until they develop a light golden-brown, slightly crisp skin. This takes about 4-5 minutes. Remove the eggs and set them aside.
2
Sauté Aromatics and Base Paste (Time: 12 minutes)
In the same pan, add the remaining 2 tablespoons of ghee. Once it's hot, add the bay leaf, green cardamom pods, cloves, and cinnamon stick. Sauté for about 30 seconds until they become fragrant.
Add the prepared onion-cashew paste to the pan. Cook on medium-low heat, stirring continuously to prevent it from sticking. Cook until the paste thickens, darkens slightly, and you see ghee separating from the sides. This is a crucial step and takes about 8-10 minutes.
Add the ginger-garlic paste and cook for another 2 minutes, stirring constantly, until the raw aroma disappears.
3
Add Spices and Liquids (Time: 5 minutes)
Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Sauté for 1 minute until the spices are aromatic and well-combined with the paste.
Reduce the heat to the lowest setting. Add the whisked curd (yogurt) and stir vigorously and continuously for 2-3 minutes to prevent it from curdling. Cook until you see specks of ghee on the surface.
Slowly pour in 1.5 cups of warm water and add the salt. Stir well to combine everything into a smooth gravy. Bring it to a gentle simmer.
4
Simmer and Finish the Curry (Time: 8 minutes)
Gently slide the fried eggs into the simmering gravy. Cover the pan and let it cook on low heat for 5-7 minutes. This allows the eggs to soak up the rich flavors of the curry.
Uncover the pan and stir in the garam masala, crushed kasuri methi, and fresh cream. If using, add the kewra water now for that classic Awadhi aroma. Mix gently and cook for 1 more minute.
Turn off the heat. Garnish with freshly chopped coriander leaves. Let the curry rest for at least 10 minutes before serving to allow the flavors to deepen.
Servings4
Serving size: 1 cup
373cal
8gprotein
68gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (aged long-grain is best)
1 cup Green Peas (fresh or frozen)
2 tbsp Ghee
1 medium Onion (thinly sliced)
1 tsp Cumin Seeds
1 large Bay Leaf
1 inch Cinnamon Stick
3 pods Green Cardamoms (lightly crushed)
4 whole Cloves
5 whole Black Peppercorns
1 tsp Ginger Garlic Paste
1 whole Green Chili (slit lengthwise, optional)
3 cup Water (or vegetable broth)
1.5 tsp Salt (or to taste)
1 tbsp Lemon Juice (freshly squeezed)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Rice (30 minutes passive time)
Rinse the basmati rice under cool running water 3-4 times, until the water runs clear. This removes excess starch and prevents stickiness.
Soak the rinsed rice in ample water for 30 minutes. This step is crucial for achieving long, fluffy grains.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Temper Spices & Sauté Aromatics (5 minutes)
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Once the ghee is hot, add the cumin seeds, bay leaf, cinnamon stick, green cardamoms, cloves, and black peppercorns.
Sauté for 30-40 seconds until the spices become fragrant and the cumin seeds sizzle.
Add the thinly sliced onion and sauté for 3-4 minutes until they turn soft and translucent.
Add the ginger-garlic paste and slit green chili. Cook for another minute until the raw aroma disappears.
Add the green peas (if using frozen, no need to thaw) and sauté for one minute.
Add the drained basmati rice to the pot. Gently stir and sauté for 1-2 minutes, ensuring each grain is lightly coated with ghee. Be careful not to break the delicate rice grains.
4
Cook the Pulao (15-18 minutes)
Pour in 3 cups of water and add 1.5 tsp of salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 15-18 minutes, or until all the water has been absorbed.
5
Rest, Fluff, and Serve (10 minutes passive time)
Turn off the heat and let the pulao rest, covered and undisturbed, for 10 minutes. This allows the grains to firm up and finish cooking in the residual steam.
After resting, open the lid and gently fluff the rice with a fork to separate the grains.
Garnish with freshly chopped coriander leaves and a squeeze of lemon juice before serving hot with raita or your favorite curry.
