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A rich and decadent egg curry from Lucknow where grated boiled eggs and scrambled eggs are cooked in a creamy, aromatic masala. A royal treat best served with soft pav or parathas.
For 4 servings
Prepare the Eggs
Create the Masala Base
A rich and decadent egg curry from Lucknow where grated boiled eggs and scrambled eggs are cooked in a creamy, aromatic masala. A royal treat best served with soft pav or parathas.
This awadhi recipe takes 40 minutes to prepare and yields 4 servings. At 389.71 calories per serving with 19.47g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
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Add Richness and Boiled Eggs
Cook the 'Ghotala'
Finish and Garnish
For an even creamier and richer gravy, substitute the mawa with 2 tablespoons of cashew paste and 2 tablespoons of fresh cream. Add the cashew paste with the tomato puree and the cream at the very end.
Increase the amount of green chilies to 3-4 and add 1/2 teaspoon of black pepper powder along with the garam masala for an extra kick.
To make a vegetarian 'Ghotala', replace the eggs with 200g of grated paneer and 100g of crumbled paneer. Add the grated paneer with the masala and the crumbled paneer at the end, cooking for just 2-3 minutes.
With 10 eggs in the recipe, this dish is packed with high-quality protein, essential for muscle repair, growth, and overall body function.
Eggs are a natural source of Vitamin D, Vitamin B12, selenium, and choline, which support bone health, brain function, and metabolism.
The combination of protein and healthy fats from eggs and ghee provides a sustained release of energy, making it a very satisfying and filling meal.
'Ghotala' is a Hindi word meaning 'jumble' or 'mash-up'. In this recipe, it refers to the unique texture created by combining grated boiled eggs and scrambled raw eggs into a single, rich gravy.
Awadhi Anda Ghotala is a rich and indulgent dish, high in protein from the eggs. However, it is also high in fat and calories due to the use of ghee, oil, and mawa. It's best enjoyed in moderation as part of a balanced diet.
One serving of Awadhi Anda Ghotala contains approximately 450-500 calories, depending on the exact amount of oil, ghee, and mawa used.
Yes, you can. While mawa adds a traditional richness, you can substitute it with 2-3 tablespoons of full-fat milk powder mixed with a little milk to form a paste, or 2 tablespoons of cashew paste for a similar creamy texture.
It is traditionally served hot with soft, buttery pav (bread rolls). It also pairs wonderfully with parathas, naan, or simple roti.
You can prepare the masala base (Step 2) up to a day in advance and store it in the refrigerator. However, the final steps of adding the boiled and raw eggs should be done just before serving for the best texture and freshness.
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