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Hard-boiled eggs simmered in a rich, creamy gravy made with cashews, almonds, and aromatic spices. This Mughlai-style curry is a luxurious and flavorful main course, perfect with naan or pulao.
For 4 servings
Prepare Eggs and Nut Paste
Shallow Fry the Eggs
Create the Gravy Base
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Hard-boiled eggs simmered in a rich, creamy gravy made with cashews, almonds, and aromatic spices. This Mughlai-style curry is a luxurious and flavorful main course, perfect with naan or pulao.
This mughlai recipe takes 50 minutes to prepare and yields 4 servings. At 745.62 calories per serving with 28.2g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Curry Flavors
Simmer and Finish
Replace eggs with pan-fried firm tofu or boiled potatoes. Use coconut cream or a cashew-based cream instead of dairy cream and curd.
Substitute the cashew and almond paste with a paste made from 2 tablespoons of poppy seeds (khus khus) or melon seeds (magaz).
Add 1-2 slit green chilies along with the ginger-garlic paste for an extra kick of heat.
Use milk instead of fresh cream for a lower-fat version of the curry. You can also skip frying the eggs to reduce oil.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The inclusion of almonds and cashews provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help manage cholesterol levels.
Spices like turmeric, ginger, and garlic contain powerful anti-inflammatory and antioxidant compounds that help support a healthy immune system.
One serving of Akbari Egg Curry contains approximately 480-550 calories, primarily from the eggs, nuts, cream, and oils used in the rich gravy.
While delicious and rich in protein from eggs, this dish is high in fat and calories due to the nuts, cream, and ghee. It's best enjoyed in moderation as part of a balanced diet.
Yes, you can make a nut-free version. A traditional alternative is to use a paste made from soaked poppy seeds (khus khus) or melon seeds (magaz) to achieve a similar creamy texture.
To prevent curdling, always ensure the curd is whisked well until smooth, reduce the stove heat to low before adding it, and stir continuously and quickly as you pour it in.
You can store leftovers in an airtight container in the refrigerator for up to 2-3 days. The gravy may thicken upon cooling; add a splash of warm water or milk when reheating.
This royal curry pairs beautifully with Indian breads like Naan, Tandoori Roti, or Lachha Paratha. It also goes well with aromatic rice dishes like Jeera Rice or a simple Pulao.