A luxurious and fragrant curry where eggs are gently poached in a creamy, cashew-based gravy. Infused with saffron and aromatic spices, this Awadhi delicacy is a royal twist on the classic egg curry.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup(1 cup curry with 2 poached eggs)
343cal
17gprotein
15gcarbs
Ingredients
8 pc Egg (large, at room temperature)
2 pc Onion (medium-sized, ground to a fine paste)
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 Drop Curry, Steamed Basmati Rice and Kachumber Salad
Homestyle Awadhi Egg Drop Curry with fluffy rice and fresh kachumber – a gut-friendly, comforting meal.
This awadhi dish is perfect for dinner. With 652.47 calories and 23.459999999999997g of protein per serving, it's a nutritious choice for your meal plan.
24gfat
0.5 tsp Turmeric Powder
1.5 tsp Coriander Powder
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.75 tsp Garam Masala
1.25 tsp Salt (or to taste)
1 pinch Saffron Strands (about 10-12 strands)
2 tbsp Milk (warm, for soaking saffron)
0.5 tsp Kewra Water (optional, for authentic fragrance)
1.5 cup Water (warm)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
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
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
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
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
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
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.
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.
