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A luxurious and creamy egg curry from the royal kitchens of Awadh. Hard-boiled eggs are simmered in a fragrant, mildly spiced gravy made with cashews, yogurt, and golden fried onions. A truly regal dish perfect for special meals.
For 4 servings
Prepare the eggs
Lightly fry the eggs
Make the korma paste
A royal treat where hard-boiled eggs are simmered in a luscious, creamy gravy made from cashews, yogurt, and fragrant spices. This Mughlai-inspired dish is rich, aromatic, and perfect for a special meal.
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A luxurious and creamy egg curry from the royal kitchens of Awadh. Hard-boiled eggs are simmered in a fragrant, mildly spiced gravy made with cashews, yogurt, and golden fried onions. A truly regal dish perfect for special meals.
This awadhi recipe takes 45 minutes to prepare and yields 4 servings. At 415.49 calories per serving with 16.83g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the korma base
Cook the gravy
Simmer the eggs and finish
Replace eggs with boiled and fried potatoes or pan-seared firm tofu. Use a plant-based yogurt and coconut oil instead of ghee.
Substitute cashews with 2 tablespoons of soaked melon seeds (magaz) or poppy seeds (khus khus) to get a similar creamy gravy.
For an extra protein boost, add 100g of crumbled paneer or a handful of boiled chickpeas to the gravy along with the eggs.
To make this dish faster, use store-bought birista and ginger-garlic paste. This will cut down the preparation time by at least 15 minutes.