Akbari Egg Curry

Name: Akbari Egg Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 6 pcs egg (hard-boiled and peeled); 3 pcs onion (medium, thinly sliced); 0.5 cup yogurt (plain, whisked); 12 pcs cashew (soaked in warm water); 1 tbsp melon seeds (soaked in warm water); 1 inch ginger (roughly chopped); 6 pcs garlic (cloves); 2 pcs green chili (slit); 2 pcs tomato (medium, chopped); 2 tbsp ghee; 1 pcs bay leaf; 3 pcs green cardamom; 4 pcs clove; 1 inch cinnamon (small piece); 0.5 tsp cumin seeds; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 pinch black pepper (freshly crushed); 0.5 tsp salt; 1 cup water (for gravy); 2 tbsp coriander leaves (chopped)

RATING

4.4/5(68)

TASTE SCORE

9/10

Rich and gently spiced, this Mughlai-style egg curry pairs boiled eggs with a silky onion, yogurt, and nut-based gravy. It feels festive without being fussy and tastes wonderful with naan, roti, or a small helping of rice.

PREP

20m

COOK

30m

SERVES

1 CUP CURRY WITH 2 EGGS

280 cal

SERVINGS

METHOD · 10 STEPS

prep · ~15 min
Soak the nuts and seeds.
Soak the cashews and melon seeds in warm water for 15 minutes so they blend into a smooth paste.
TIPA fine paste gives the curry its rich Akbari texture without needing cream.
boil · ~12 min
Boil and peel the eggs.
Cook the eggs in water until hard-boiled, then cool, peel, and set aside.
mix · ~3 min
Make the nut paste.
1.Drain the soaked cashews and melon seeds.
2.Blend them with a little water into a smooth paste.
3.Keep the paste ready for the gravy.
saute · ~10 min
Brown the onions.
1.Heat ghee in a pan over medium heat.
2.Add bay leaf, green cardamom, clove, cinnamon, and cumin seeds.
3.When fragrant, add the sliced onion.
4.Cook until the onions turn deep golden and soft.
TIPKeep the heat moderate so the onions brown evenly and do not taste bitter.
mix · ~5 min
Blend the gravy base.
1.Take the pan off the heat and let the onions cool slightly.
2.Blend the browned onion with ginger, garlic, green chili, and tomato.
3.Make a smooth masala paste.
saute · ~8 min
Cook the masala.
1.Return the pan to medium heat.
2.Add the onion-tomato paste and cook until thickened.
3.Add turmeric powder, red chili powder, coriander powder, black pepper, and salt.
4.Cook until the masala looks glossy and aromatic.
mix · ~4 min
Add the yogurt and nut paste.
1.Lower the heat.
2.Stir in the whisked yogurt slowly, mixing well so it stays smooth.
3.Add the cashew and melon seed paste.
4.Cook for 2 to 3 minutes until the gravy turns rich and silky.
TIPLow heat keeps the yogurt from splitting.
simmer · ~8 min
Simmer the curry with the eggs.
1.Add water and stir to make a thick gravy.
2.Slip in the boiled eggs whole or halved.
3.Sprinkle in garam masala.
4.Cover and simmer gently so the eggs absorb the flavor.
garnish
Finish with coriander leaves.
serve
Serve the Akbari Egg Curry hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Prick the boiled eggs lightly with a fork before simmering so the Mughlai gravy seasons them better.
2
Let the browned onions cool a bit before blending; very hot onions can trap steam and splatter in the blender.
3
Whisk the yogurt until completely smooth and add it on low heat to prevent curdling in the gravy.
4
Cook the onion-tomato masala until ghee begins to separate slightly; that is the cue the raw taste is gone.
5
Blend the cashew and melon seed paste very fine, or the gravy will taste grainy instead of silky.
6
If making ahead, prepare the gravy first and add the eggs only during reheating so they stay tender.
7
For neater serving, use halved eggs only at the final simmer so the yolks do not crumble into the sauce.