Awadhi Egg Drop Curry, Steamed Basmati Rice and Kachumber Salad

Instructions

1. 1

   Prepare Pastes and Aromatics

   • Drain the soaked cashew nuts and grind them with 2-3 tablespoons of water to a very smooth, creamy paste. Set aside.
   • Grind the onions to a fine paste without adding any water. Set aside.
   • In a small bowl, gently crush the saffron strands and soak them in 2 tablespoons of warm milk. Set aside to infuse.
2. 2

   Sauté Aromatics and Build the Base

   • Heat ghee in a wide, heavy-bottomed pan or kadai over medium heat.
   • Add the whole spices: bay leaf, green cardamoms, cloves, and cinnamon stick. Sauté for about 30-45 seconds until they become fragrant.
   • Add the onion paste and cook for 10-12 minutes, stirring frequently, until it turns light golden brown and the ghee starts to separate from the paste.
   • Add the ginger-garlic paste and sauté for another 2 minutes until the raw aroma disappears.
3. 3

   Incorporate Spices and Pastes

   • Reduce the heat to low. Add the powdered spices: turmeric powder, coriander powder, and Kashmiri red chili powder. Stir for 1 minute until fragrant, being careful not to burn them.
   • Add the prepared cashew paste. Cook for 3-4 minutes, stirring constantly, until the paste thickens and releases ghee at the edges.
   • Turn the heat to the absolute lowest setting. Add the whisked curd, stirring continuously and vigorously for 2-3 minutes to prevent it from splitting. Cook until the gravy is well combined.
4. 4

   Simmer the Gravy

   • Slowly pour in 1.5 cups of warm water and add salt. Mix well, scraping any bits from the bottom of the pan.
   • Bring the gravy to a gentle simmer over medium heat.
   • Cover the pan, reduce the heat to low, and let it cook for 5-7 minutes. This allows the flavors to meld and the gravy to thicken to a luscious consistency.
5. 5

   Poach the Eggs

   • Uncover the pan and ensure the gravy is at a very gentle simmer (barely bubbling).
   • Using the back of a spoon, create small wells or depressions in the gravy for each egg.
   • Crack one egg at a time into a small bowl, then gently slide it into one of the wells. Repeat for all eggs, keeping them spaced apart.
   • Do not stir the curry. Cover the pan again and let the eggs poach for 6-8 minutes. The whites should be set, and the yolks can be as runny or firm as you prefer.
6. 6

   Finish and Garnish

   • Turn off the heat. Gently sprinkle the garam masala over the curry.
   • Drizzle the saffron-infused milk and the optional kewra water over the top.
   • Garnish with freshly chopped coriander leaves.
   • Let it rest for 2 minutes before serving. Serve hot with naan, sheermal, or basmati rice, being careful not to break the poached eggs.