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A rich and creamy Mughlai egg curry where golden-fried boiled eggs are simmered in a luscious, tangy gravy made with tomatoes, cashews, and cream. A royal treat that's perfect with naan or roti.
For 4 servings
Fry Eggs & Prepare Cashew Paste
Prepare the Masala Base
Cook the Gravy
A rich and creamy Mughlai egg curry where golden-fried boiled eggs are simmered in a luscious, tangy gravy made with tomatoes, cashews, and cream. A royal treat that's perfect with naan or roti.
This mughlai recipe takes 45 minutes to prepare and yields 4 servings. At 397.97 calories per serving with 16.52g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine and Simmer
Finish and Serve
Replace eggs with paneer cubes (Paneer Changezi) or boiled potatoes (Aloo Changezi). For a vegan version, use firm tofu instead of eggs, coconut cream instead of dairy cream/curd, and oil instead of ghee.
For a more decadent, restaurant-style gravy, add a paste of 1/4 cup of fried onions (birista) along with the tomato puree. This adds a deep, sweet, and complex flavor.
Increase the heat by adding 2-3 slit green chillies along with the ginger-garlic paste. You can also add a pinch of black pepper powder along with the garam masala at the end.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The use of cashews and ghee contributes monounsaturated and saturated fats, which provide energy, support brain health, and aid in the absorption of fat-soluble vitamins.
Spices like turmeric, ginger, and garlic are known for their anti-inflammatory and antioxidant properties, which can help support the immune system while adding incredible depth of flavor.
One serving of Anda Changezi (approximately 2 eggs and gravy) contains around 450-550 calories. The exact count depends on the amount of oil, ghee, and cream used.
Anda Changezi is a rich, indulgent dish. While eggs provide high-quality protein and cashews offer healthy fats, the use of cream and ghee makes it high in calories and saturated fat. It's best enjoyed in moderation as part of a balanced diet.
Yes. For a nut-free version, you can replace the cashew paste with a paste made from 2 tablespoons of melon seeds (magaz) or poppy seeds (khus khus), soaked and ground. Alternatively, you can use 2 extra tablespoons of thick curd or cream to achieve a similar creamy texture.
To prevent curdling, ensure two things: first, whisk the curd until it's completely smooth before adding it. Second, lower the heat to the absolute minimum before stirring in the curd. Keep stirring continuously for a minute or two until the curd is fully incorporated into the gravy.
This rich curry pairs beautifully with Indian breads like Naan, Tandoori Roti, or Lachha Paratha. It also goes well with simple steamed Basmati rice or Jeera Rice to soak up the delicious gravy.
This recipe goes great with these complete meals
Tender mutton and crisp cluster beans simmered in a fragrant, spicy Mughlai gravy. This hearty one-pot curry brings together unique textures and rich flavors, perfect for a special family meal with roti or naan.
Tender, juicy minced mutton meatballs packed with aromatic spices and fried to golden perfection. A classic Mughlai appetizer that melts in your mouth, perfect with mint chutney.
Crispy, flaky pastries filled with a rich and savory spiced mutton mince. This popular North Indian snack is a flavor explosion, perfect with green chutney for a truly indulgent treat.
Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
