A royal and creamy egg curry made with boiled eggs simmered in a rich gravy of cashews, yogurt, and aromatic spices. This Mughlai classic is perfect for a special meal, pairing beautifully with naan or pulao.
Prep15 min
Cook30 min
Soak15 min
Servings4
Serving size: 2 eggs(2 eggs with approximately 1 cup of curry)
429cal
18gprotein
20gcarbs
Ingredients
8 pcs Eggs (large)
2 pcs Onion (medium, roughly chopped)
2 pcs Tomatoes (medium, pureed)
0.25 cup Cashews (soaked in hot water for 15 minutes)
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
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.
About Mughlai Anda Curry, Butter Naan and Boondi Raita
Rich, aromatic Mughlai Anda Curry with fluffy naan & cool, tangy raita – a soul-satisfying treat!
This awadhi dish is perfect for lunch. With 991.88 calories and 32.11g of protein per serving, it's a nutritious choice for your meal plan.
32gfat
4 tbsp
Ghee
(divided)
1 pcs Bay Leaf
1 inch Cinnamon Stick
3 pcs Green Cardamoms
4 pcs Cloves
1 tsp Kashmiri Red Chili Powder
0.5 tsp Turmeric Powder
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tsp Kasuri Methi (crushed)
1.25 tsp Salt (or to taste)
1.5 cup Water
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs
Place eggs in a saucepan, cover with water, and bring to a boil. Cook for 10-12 minutes until hard-boiled.
Drain the hot water and run cold water over the eggs. Once cool, peel them carefully.
Prick the peeled eggs all over with a fork to help them absorb the gravy.
Heat 1 tbsp of ghee in a pan over medium heat. Shallow fry the boiled eggs until they are light golden brown on all sides. Remove and set aside.
2
Make the Base Paste
Drain the soaked cashews.
In a blender, combine the drained cashews, roughly chopped onions, ginger, garlic, and green chilies.
Blend to a very smooth paste, adding 2-3 tablespoons of water if needed to facilitate grinding.
3
Cook the Curry Gravy
Heat the remaining 3 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until fragrant.
Add the prepared onion-cashew paste. Cook on medium-low heat for 8-10 minutes, stirring frequently, until the paste turns light brown and the raw aroma disappears.
Stir in the turmeric powder, coriander powder, and Kashmiri red chili powder. Sauté for another minute.
Pour in the tomato puree and add salt. Mix well and cook for 5-7 minutes, until the masala begins to release oil from the sides.
Reduce the heat to low. Add the whisked curd gradually, stirring continuously to prevent it from curdling. Cook for 2-3 minutes.
Add 1.5 cups of water, stir to combine, and bring the gravy to a gentle simmer.
4
Finish and Serve
Gently slide the fried eggs into the simmering gravy.
Cover the pan and let it simmer on low heat for 5-6 minutes, allowing the eggs to absorb the flavors.
Stir in the fresh cream, crushed kasuri methi, and garam masala. Mix gently and cook for one more minute.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Serve hot with naan, roti, or jeera rice.
4
Serving size: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
