Awadhi Akuri
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
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Base Mixtures
- b.In a large bowl, gently whisk the eggs, 1/4 cup of milk, fresh cream, and salt until just combined. Avoid over-whisking to keep the texture tender.
- c.Drain the soaked cashews and grind them with 1-2 tablespoons of water to form a very smooth, thick paste. Set aside.
- d.In a small bowl, soak the saffron strands in 1 tablespoon of warm milk and set aside to infuse.
- 2
Step 2
- a.Sauté the Aromatics
- b.Heat ghee in a heavy-bottomed, non-stick pan or kadai over medium heat.
- c.Add the finely chopped onions and sauté for 5-6 minutes until they become soft, translucent, and light golden brown.
- d.Add the ginger-garlic paste and slit green chillies. Cook for another minute until the raw aroma disappears.
- 3
Step 3
- a.Cook the Masala
- b.Add the finely chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they break down completely and become mushy.
- c.Add the spice powders: turmeric, Kashmiri red chilli, coriander, and cumin powder. Stir well and cook for 2 minutes until the spices are fragrant and you see oil separating from the masala at the edges.
- 4
Step 4
- a.Incorporate Cashew Paste and Eggs
- b.Stir in the prepared cashew paste and cook for 2-3 minutes, stirring continuously to prevent it from sticking to the bottom of the pan.
- c.Reduce the heat to the lowest setting. Pour in the whisked egg mixture.
- d.Cook very gently, using a spatula to constantly stir and scrape the bottom and sides of the pan. This slow cooking process helps form soft, creamy curds. This should take about 3-4 minutes.
- 5
Step 5
- a.Finish and Garnish
- b.When the eggs are about 90% cooked and still look glossy and slightly moist, gently fold in the saffron-infused milk and garam masala.
- c.Mix gently for 30 seconds, then immediately turn off the heat. The residual heat will finish cooking the eggs to perfection.
- d.Garnish with fresh chopped coriander leaves and ginger juliennes. Serve hot immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest texture, cook the eggs on the lowest possible heat and stir constantly. High heat will make them dry and rubbery.
- 2Do not overcook the eggs. Remove them from the heat when they are still slightly wet and glossy, as they will continue to cook in the residual heat of the pan.
- 3Using ghee is highly recommended for the authentic rich and nutty Awadhi flavor.
- 4A heavy-bottomed, non-stick pan is ideal to prevent the rich mixture from sticking and burning.
- 5The cashew paste is key to the dish's richness and creamy consistency; do not skip it for an authentic taste.
Adapt it for your goals.
Spicier Version
Add 1-2 more slit green chillies or a pinch of regular red chilli powder along with the other spices for extra heat.
Nut Free VersionNut-Free Version
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.
With VegetablesWith Vegetables
Add 1/4 cup of finely chopped bell peppers (capsicum) or green peas along with the onions for extra texture and nutrition.
Why this is on our healthy list.
Rich in High-Quality Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Source of Healthy Fats
The use of ghee and cashews provides monounsaturated and saturated fats, which are essential for hormone production, brain health, and absorbing fat-soluble vitamins.
Boosts Energy Levels
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.
Frequently asked questions
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.