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)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Awadhi Egg Curry, Steamed Basmati Rice and Kachumber Salad
Perfectly spiced Awadhi Egg Curry with fluffy rice and gut-friendly Kachumber – pure comfort food!
This awadhi dish is perfect for lunch. With 703.9300000000001 calories and 23.49g 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.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
