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A luxurious and creamy egg curry from the royal kitchens of Awadh. Hard-boiled eggs are simmered in a rich, aromatic gravy made with cashews, saffron, and whole spices, slow-cooked to perfection in a traditional handi style.
For 4 servings
Preparation
Sauté the Eggs
Cook the Masala Base
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A luxurious and creamy egg curry from the royal kitchens of Awadh. Hard-boiled eggs are simmered in a rich, aromatic gravy made with cashews, saffron, and whole spices, slow-cooked to perfection in a traditional handi style.
This awadhi recipe takes 60 minutes to prepare and yields 4 servings. At 383.58 calories per serving with 17.33g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Gravy
Slow Cook (Dum) the Curry
Garnish and Serve
Replace the eggs with 250g of paneer cubes or large chunks of boiled potatoes. Sauté them just like the eggs before adding to the gravy.
Substitute ghee with a neutral oil, use a plant-based yogurt (like cashew or coconut yogurt), and replace milk with coconut milk. Use tofu or potatoes instead of eggs.
For an even more luxurious gravy, substitute half of the cashew nuts with blanched, peeled almonds or a tablespoon of poppy seeds (khus khus) when making the paste.
Eggs are a complete protein, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
The use of ghee and cashew nuts provides monounsaturated and saturated fats, which are important for brain health, hormone production, and providing sustained energy.
Curd (yogurt) is a natural probiotic that introduces beneficial bacteria to the gut, aiding digestion and improving overall gut microbiome health.
Spices like turmeric (containing curcumin), ginger, and cloves have well-known anti-inflammatory properties that can help combat oxidative stress in the body.
One serving of Awadhi Anda Handi contains approximately 480-550 calories, primarily from the eggs, ghee, and cashew nuts. The exact count can vary based on the size of the eggs and the amount of ghee used.
This dish is a good source of protein and healthy fats. However, due to the generous use of ghee and cashews, it is quite rich and high in calories. It's best enjoyed in moderation as part of a balanced diet.
Yes, if you have a nut allergy or prefer not to use cashews, you can use an equal amount of soaked and peeled almonds, or 2 tablespoons of soaked poppy seeds (khus khus) to achieve a similar creamy texture.
Curdling usually happens when cold yogurt is added to a hot pan. To prevent this, ensure your yogurt is at room temperature and well-whisked. Always lower the heat completely before adding the yogurt and stir continuously until it's fully incorporated.
'Dum' is a slow-cooking technique where the pot is sealed to trap steam, allowing the food to cook in its own juices and aromas. While not strictly necessary, this step is highly recommended as it deeply melds the flavors, which is characteristic of Awadhi cuisine.
Absolutely! This curry tastes even better the next day as the flavors have more time to mature. Store it in an airtight container in the refrigerator and reheat gently on the stovetop before serving.