Awadhi Anda Handi
A rich Lucknow-style egg curry with a smooth onion yogurt gravy, gentle whole spices, and a little saffron warmth. It feels festive without being too heavy, and tastes wonderful with roti, paratha, or a small serving of rice.
For 4 servings
- boil · ~12 min
Boil and peel the eggs.
Place the eggs in a pan, cover with water, and boil until hard-cooked. Cool, peel, and keep them ready for the gravy.
TIPCool the eggs before peeling so the whites stay smooth and neat. - prep · ~5 min
Prepare the base ingredients.
1.Slice the onions thinly.2.Chop the tomatoes finely.3.Whisk the yogurt until smooth.4.Soak the saffron in 1 tbsp warm water. - saute · ~10 min
Brown the onions and whole spices.
1.Heat ghee in a handi or heavy pan over medium heat.2.Add bay leaf, green cardamom, cloves, cinnamon, black peppercorns, and cumin seeds.3.Let the spices sizzle for 20 to 30 seconds.4.Add the sliced onions and cook until deep golden brown.TIPKeep the heat medium and stir often so the onions brown evenly without burning. - mix · ~3 min
Blend the onion base.
Let the browned onion mixture cool slightly, then blend it to a smooth paste with a few spoonfuls of water if needed.
- saute · ~7 min
Cook the masala.
1.Return the onion paste to the pan over low to medium heat.2.Add ginger-garlic paste and cook for 1 minute.3.Add chopped tomatoes, turmeric powder, red chili powder, and coriander powder.4.Cook until the tomatoes soften and the masala looks glossy. - mix · ~3 min
Add the yogurt carefully.
Lower the heat and stir in the whisked yogurt a little at a time so it blends smoothly into the masala without splitting.
TIPAlways lower the heat before adding yogurt for a silky Awadhi-style gravy. - simmer · ~8 min
Simmer the gravy.
Add water and salt, then mix well and bring the curry to a gentle simmer until slightly thick and smooth.
- simmer · ~7 min
Finish the handi with eggs and saffron.
1.Add the boiled eggs to the gravy.2.Sprinkle in garam masala and crushed kasuri methi.3.Pour in the saffron water.4.Cover and simmer on low heat so the eggs absorb the flavors. - garnish
Garnish with coriander leaves.
- serve
Serve hot with roti, paratha, or rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Prick the boiled eggs lightly with a fork before the final simmer so the saffron-yogurt gravy seasons them better.
- 2Brown the onions to a deep golden, not dark brown; this is what gives the handi its rich Awadhi color and sweetness.
- 3Cool the onion-spice mixture slightly before blending, or the paste can turn bitter and splatter.
- 4Add the whisked yogurt in small additions over low heat, stirring constantly to keep the gravy silky and prevent curdling.
- 5If the gravy thickens too much after adding the eggs, loosen it with a splash of hot water rather than cold water.
- 6Let the finished curry rest covered for 10 minutes before serving so the whole spices, kasuri methi, and saffron settle into the sauce.
- 7This curry tastes even better the next day; reheat gently on low heat so the yogurt base stays smooth.
Adapt it for your goals.
Spicier
Increase red chili powder slightly or add slit green chilies while simmering if you want a hotter handi without changing its Awadhi character.
low oilLow-oil
Use less ghee and brown the onions more slowly with a small splash of water as needed; the curry stays flavorful but feels lighter.
shahiShahi
Finish with a spoon of cream or a few cashews blended into the onion paste for an even richer, more festive Lucknow-style gravy.
no tomatoNo-tomato
Skip the tomatoes for a paler, more delicate yogurt-onion gravy where saffron, cardamom, and browned onions stand out more clearly.
Why this is on our healthy list.
Protein-Rich Main Dish
Eggs make this curry satisfying and protein-rich, helping turn the handi into a filling meal rather than just a sauce.
Good Source of Beneficial Fats
Egg yolks and ghee contribute fats that carry the aromas of saffron, cardamom, cloves, and cinnamon through the gravy.
Contains Fermented Dairy
Yogurt adds tang, creaminess, and the benefits of a cultured dairy ingredient while balancing the richness of the masala.
Packed with Aromatic Spices
Cumin, coriander, pepper, cloves, cinnamon, and kasuri methi add flavor depth with very little extra heaviness.
Frequently asked questions
Lower the heat first, whisk the yogurt smooth, and add it gradually while stirring. A very hot masala is the main reason yogurt curdles.
