Hard-boiled eggs filled with a savory spiced yolk mixture, fried until golden, and then simmered in a luxurious, creamy cashew and tomato gravy. A royal dish perfect for special occasions.
Prep20 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 serving
347cal
15gprotein
10gcarbs
Ingredients
8 piece Large Eggs
15 piece Cashews (Soaked in warm water for 20 minutes)
Perfectly spiced Mughlai stuffed eggs. A protein-packed, unique snack that's always a hit!
This mughlai dish is perfect for snack. With 346.73 calories and 15.05g of protein per serving, it's a low-calorie option for your meal plan.
28gfat
3 piece Cloves
2 piece Green Cardamom Pods
0.5 tsp Turmeric Powder (Divided)
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala (Divided)
1 tsp Kasuri Methi (Crushed)
2 tbsp Heavy Cream
1.25 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Chopped, divided)
1 cup Water (For gravy)
Instructions
1
Boil and Prepare Eggs
Place 8 eggs in a saucepan and cover with cold water. Bring to a rolling boil, then reduce heat and simmer for 10 minutes to hard-boil.
Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water to stop the cooking process. This also makes them easier to peel.
Once cool, carefully peel the eggs. Slice them in half lengthwise and gently scoop out the yolks into a mixing bowl. Set the egg white halves aside.
2
Create the Yolk Stuffing
Heat 1 tbsp of ghee in a small pan over medium heat. Add the finely chopped onion and sauté for 5-6 minutes until soft and golden brown.
Add 0.5 tsp of ginger-garlic paste and cook for another 30 seconds until fragrant.
Transfer the cooked onion mixture to the bowl with the egg yolks. Add 0.25 tsp turmeric powder, 0.25 tsp garam masala, 0.25 tsp salt, and 1 tbsp of chopped coriander leaves.
Mash everything together with a fork until you have a smooth, well-combined paste.
3
Stuff and Fry the Eggs
Carefully fill the cavities of the egg white halves with the yolk mixture, mounding it slightly.
Heat 2 tbsp of ghee in a wide, non-stick skillet over medium heat. Once the ghee is shimmering, gently place the stuffed eggs filling-side down.
Shallow-fry for 2-3 minutes until the filling is golden brown and crisp. Carefully flip and cook the other side for 1 minute.
Remove the fried eggs from the skillet and set them aside on a plate.
4
Prepare the Gravy Paste
In the same skillet, add the remaining 1 tbsp of ghee. Add the bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for 30 seconds until aromatic.
Add the roughly chopped onion and cook for 3-4 minutes until translucent.
Stir in the remaining 1 tsp ginger-garlic paste, chopped tomatoes, and the soaked, drained cashews. Cook for 6-7 minutes, until the tomatoes become soft and mushy.
Turn off the heat and allow the mixture to cool completely. Remove the whole spices (bay leaf, cinnamon stick), then transfer the rest to a blender. Blend into a very smooth paste, adding a few tablespoons of water if needed to facilitate blending.
5
Cook the Gravy
Return the blended paste to the skillet over medium heat. Add the remaining 0.25 tsp turmeric powder, red chili powder, and coriander powder. Sauté the masala, stirring frequently, for 5-7 minutes until it thickens and you see ghee separating at the edges.
Pour in 1 cup of water and add the remaining 1 tsp of salt. Stir well and bring the gravy to a gentle simmer.
Reduce the heat to low. Stir in the heavy cream, the remaining 0.5 tsp garam masala, and the crushed kasuri methi. Mix until well combined.
6
Combine and Serve
Gently slide the fried stuffed eggs into the simmering gravy.
Allow them to simmer on low heat for 2-3 minutes, letting the eggs absorb the rich flavors of the gravy. Avoid stirring vigorously to keep the eggs intact.
Garnish with the remaining 1 tbsp of chopped coriander leaves. Serve immediately with hot naan, roti, or jeera rice.