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A rich and royal Mughlai egg curry where hard-boiled eggs are gently simmered in a creamy, aromatic gravy made from onions, cashews, and yogurt. This dish is pure comfort and pairs beautifully with fresh naan or steamed rice.
For 4 servings
Preparation
Sauté Aromatics and Onions
Cook the Masala Base
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A rich and royal Mughlai egg curry where hard-boiled eggs are gently simmered in a creamy, aromatic gravy made from onions, cashews, and yogurt. This dish is pure comfort and pairs beautifully with fresh naan or steamed rice.
This mughlai recipe takes 45 minutes to prepare and yields 4 servings. At 374.69 calories per serving with 17.27g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Creamy Gravy
Finish the Curry
Replace cashews with an equal amount of soaked melon seeds (magaz) or poppy seeds (khus khus) to achieve a similar creamy texture.
Add 1-2 slit green chilies along with the onions for an extra kick of heat.
For an even more decadent curry, substitute half of the water with milk when making the gravy.
Substitute the hard-boiled eggs with 250g of paneer cubes, lightly pan-fried until golden, for a vegetarian alternative.
Eggs are a complete protein, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Cashews contribute monounsaturated fats, which are beneficial for heart health by helping to reduce bad cholesterol levels.
The combination of protein from eggs and healthy fats from ghee and cashews provides a source of sustained energy, making this a very satisfying and filling meal.
One serving of Anda Lazeez (approximately 2 eggs with gravy) contains an estimated 450-500 calories, primarily from the eggs, ghee, cream, and cashews. This can vary based on the exact ingredients and portion size.
Anda Lazeez is a rich and indulgent dish. While it's high in protein from eggs and contains healthy fats from cashews, it is also high in saturated fats and calories due to the use of ghee and cream. It's best enjoyed in moderation as part of a balanced diet.
Curdling usually happens when cold yogurt is added to a hot pan or not stirred enough. To prevent this, always ensure the heat is on the lowest setting, use yogurt that is at room temperature, and stir continuously and briskly for a couple of minutes after adding it.
Yes, you can. For a nut-free version, you can use a paste of soaked melon seeds (magaz) or poppy seeds (khus khus). Soaked and blanched almonds also work well as a substitute.
Absolutely. The curry tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water or milk to adjust the consistency if needed.