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Awadhi Akuri

Name: Awadhi Akuri
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: awadhi
Ingredients: 6 pcs egg (hard boiled, halved); 2 tbsp ghee; 1 tbsp oil; 1 pcs onion (medium, finely chopped); 2 pcs green chili (slit lengthwise); 0.5 tsp ginger powder; 0.5 tsp fennel powder; 1 pinch turmeric powder; 1 pinch green cardamom powder; 0.5 cup yogurt (whisked smooth, at room temperature); 1 pinch salt; 1 pinch garam masala (for garnish); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.2/5(28)

TASTE SCORE

9/10

Creamy, gently spiced scrambled eggs cooked slowly on low heat with milk, onions, and green chilies. This Awadhi-style akuri is soft and velvety, not dry or firm, with a delicate fragrance of cardamom and fennel that sets it apart from the everyday egg bhurji.

PREP

COOK

15m

SERVES

1 CUP

230 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Boil and prepare the eggs.
1.Place eggs in a saucepan and cover with cold water.
2.Bring to a rolling boil, then reduce heat and simmer for 8 minutes.
3.Drain and transfer eggs to cold water. Peel and cut each egg in half lengthwise.
fry · ~2 min
Lightly fry the boiled egg halves.
1.Heat 1 tbsp oil in a wide non-stick pan over medium heat.
2.Place egg halves yolk-side down and fry for 1 minute until lightly golden.
3.Flip carefully and fry the white side for 30 seconds. Remove to a plate.
TIPUse a non-stick pan so the egg yolks don't stick. Keep the heat medium — high heat makes the egg whites tough.
saute · ~6 min
Sauté the aromatics in ghee.
1.In the same pan, melt ghee over medium-low heat.
2.Add chopped onions and slit green chilies. Cook until onions turn soft and translucent (4-5 minutes).
3.Add ginger powder, fennel powder, and turmeric. Sauté for 30 seconds until fragrant.
TIPKeep the heat medium-low — you want the onions soft and pale, not browned. This keeps the dish creamy and light in color.
simmer · ~3 min
Whisk in the yogurt and create the gravy.
1.Lower the heat to the absolute minimum.
2.Add the whisked yogurt all at once, stirring continuously to prevent splitting.
3.Sprinkle salt and green cardamom powder. Simmer gently for 2-3 minutes until the gravy thickens slightly.
TIPMake sure the yogurt is at room temperature and the pan is on very low heat — cold yogurt on a hot pan will curdle immediately.
simmer · ~4 min
Return eggs to the gravy and finish cooking.
1.Gently slide the fried egg halves back into the pan, yolk-side up.
2.Spoon some gravy over the eggs and simmer for 3-4 minutes on low heat.
3.Turn off the heat when the gravy coats the eggs nicely and the oil starts to glisten on the surface.
TIPDon't stir after adding the eggs — use a spoon to baste them with the gravy so they stay intact.
garnish · ~2 min
Finish with garam masala and fresh coriander.
1.Sprinkle a pinch of garam masala evenly over the top.
2.Scatter chopped coriander leaves generously.
3.Let it rest for 2 minutes before serving.

PRO TIPS

What to keep in mind.

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

1
Use room-temperature yogurt to prevent curdling when added to the warm pan.
2
Fry the egg halves yolk-side down first for a delicate golden crust without overcooking.
3
Keep the heat on medium-low throughout — high heat makes the eggs tough and splits the yogurt gravy.
4
Do not stir the eggs once they go back into the gravy; baste them gently with a spoon.
5
Let the finished dish rest for 2 minutes before serving so the flavors meld and the gravy thickens slightly.
6
Make-ahead: boil and fry the eggs a day in advance; reheat gently in the fresh gravy.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Skip the initial oil frying step; simply add the boiled egg halves directly to the yogurt gravy and simmer. Reduces fat while keeping the creamy texture.

high protein

High-protein

Add 1/4 cup crumbled paneer or 2 tbsp roasted chickpea flour (besan) to the gravy for extra protein without altering the Awadhi flavor.

vegan

Vegan

Replace eggs with firm tofu halves (boiled and pan-fried), use a plant-based yogurt, and substitute ghee with coconut oil. Keeps the spice profile authentic.

jain