Loading...
A luxurious take on scrambled eggs from the royal kitchens of Awadh. This dish features soft, creamy eggs cooked with aromatic spices, rich cashew paste, and a hint of saffron, creating a truly decadent breakfast or brunch.
For 4 servings
Prepare the Base Mixtures
Sauté the Aromatics
Cook the Masala
A royal treat where hard-boiled eggs are simmered in a luscious, creamy gravy made from cashews, yogurt, and fragrant spices. This Mughlai-inspired dish is rich, aromatic, and perfect for a special meal.
A fragrant and royal rice dish from Lucknow, where long-grain basmati rice and hard-boiled eggs are slow-cooked in a sealed pot with subtle spices, saffron, and fried onions. A true culinary delight.
A luxurious and creamy mushroom curry from the royal kitchens of Awadh. Tender mushrooms are simmered in a fragrant gravy made with cashews, poppy seeds, and browned onions, creating a dish that's rich, aromatic, and incredibly satisfying.
A fragrant one-pot rice dish from Awadhi cuisine, where basmati rice and chana dal are cooked together with aromatic spices. This wholesome meal is perfect for a comforting lunch or dinner, often served with a side of yogurt.
A luxurious take on scrambled eggs from the royal kitchens of Awadh. This dish features soft, creamy eggs cooked with aromatic spices, rich cashew paste, and a hint of saffron, creating a truly decadent breakfast or brunch.
This awadhi recipe takes 30 minutes to prepare and yields 4 servings. At 358.2 calories per serving with 16.17g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Incorporate Cashew Paste and Eggs
Finish and Garnish
Add 1-2 more slit green chillies or a pinch of regular red chilli powder along with the other spices for extra heat.
Replace the cashew paste with an equal amount of full-fat hung curd (strained yogurt) or extra fresh cream for richness. Add it after the tomatoes have cooked down.
Add 1/4 cup of finely chopped bell peppers (capsicum) or green peas along with the onions for extra texture and nutrition.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The use of ghee and cashews provides monounsaturated and saturated fats, which are essential for hormone production, brain health, and absorbing fat-soluble vitamins.
The combination of protein and fats provides a sustained release of energy, making it an excellent dish to start your day and keep you full longer.
One serving of Awadhi Akuri contains approximately 350-400 calories, primarily from the eggs, ghee, and cream. It's a rich dish, best enjoyed as a special breakfast or brunch.
Awadhi Akuri is a good source of high-quality protein and healthy fats from eggs, ghee, and cashews. However, it is also high in calories and saturated fat. It can be part of a balanced diet when consumed in moderation.
Parsi Akuri is typically runnier, slightly sweet and tangy, and often contains potatoes. Awadhi Akuri is much richer and creamier, characterized by the use of royal ingredients like cashew paste, saffron, and cream, with a focus on aromatic spices.
Yes, for a Jain or Satvik version, you can omit the onions and ginger-garlic paste. To compensate for the flavor, add a pinch of asafoetida (hing) to the hot ghee at the beginning and slightly increase the other spices.
Store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat gently in a non-stick pan over low heat, stirring occasionally, until just warmed through. Avoid using a microwave as it can make the eggs rubbery.