Awadhi Anda Masala

Name: Awadhi Anda Masala
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: awadhi
Ingredients: 4 pcs eggs (hard boiled, peeled); 3 tbsp oil; 3 pcs onion (medium, thinly sliced); 0.5 cup yogurt (whisked until smooth, at room temperature); 2 tsp ginger garlic paste; 2 pcs green chili (slit lengthwise); 2 pcs tomato (medium, pureed); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 1 tbsp ghee; 3 pcs green cardamom (lightly crushed); 3 pcs cloves; 6 pcs black peppercorns; 1 inch cinnamon (stick); 10 pcs cashew nuts (soaked in warm water for 15 minutes, ground to paste); 0.75 cup water; 1 tsp kasuri methi (crushed between palms); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.5/5(68)

TASTE SCORE

9/10

Hard-boiled eggs simmered in a rich, nutty Awadhi-style gravy made with browned onions, yogurt, and fragrant whole spices. The slow-cooked onion paste gives the curry its signature depth and subtle sweetness, making it a royal yet comforting dish that pairs beautifully with naan or rice.

PREP

15m

COOK

35m

SERVES

2 EGGS WITH ABOUT 1 CUP OF GRAVY

300 cal

SERVINGS

METHOD · 9 STEPS

prep
Prepare the ingredients.
1.Hard boil the eggs, cool, peel them, and prick lightly with a fork.
2.Soak cashew nuts in warm water for 15 minutes, then grind into a smooth paste.
3.Whisk yogurt until smooth and set aside.
4.Slice onions thinly and puree the tomatoes.
fry · ~3 min
Fry the boiled eggs.
Heat 1 tablespoon oil in a pan over medium heat. Gently slide in the boiled eggs and shallow fry, turning occasionally, until they are lightly golden on all sides. Remove and set aside.
fry · ~15 min
Brown the sliced onions.
In the same pan, add the remaining 2 tablespoons oil. Add the sliced onions and fry on medium-low heat, stirring frequently, until they turn deep golden brown. Remove from pan, let them cool slightly, then grind into a smooth paste with 2 tablespoons of water.
TIPPatience is key — slowly browning the onions builds the rich Awadhi flavor. Don't rush with high heat.
temper · ~1 min
Make the tempering.
1.Heat ghee in a heavy-bottomed pan over medium heat.
2.Add crushed green cardamom, cloves, black peppercorns, and cinnamon stick.
3.Let them sizzle and release their aroma for about 30 seconds.
saute · ~8 min
Saute the ginger garlic paste and spices.
1.Add the ginger garlic paste to the tempering and sauté until the raw aroma disappears.
2.Add turmeric powder, red chili powder, and coriander powder. Stir continuously for 30 seconds.
3.Pour in the tomato puree and cook until the mixture thickens and oil starts to separate from the sides.
simmer · ~6 min
Incorporate the onion paste and yogurt.
1.Add the browned onion paste to the pan and cook for 2-3 minutes, stirring continuously.
2.Lower the heat completely. Add the whisked yogurt, stirring vigorously to blend it in without curdling.
3.Add the cashew nut paste and continue stirring for another 2 minutes until the gravy turns glossy.
TIPKeep the heat very low when adding yogurt and stir constantly to prevent it from splitting.
simmer · ~10 min
Simmer the gravy.
1.Pour in water and add salt. Stir well and bring the gravy to a gentle simmer.
2.Add the slit green chilies and let the gravy cook covered on low heat for 8-10 minutes.
simmer · ~5 min
Add eggs and finish the dish.
1.Gently add the fried eggs to the simmering gravy.
2.Sprinkle garam masala and crushed kasuri methi over the top.
3.Cover and let it simmer for another 5 minutes so the eggs absorb the flavors.
garnish
Garnish with fresh coriander leaves and serve hot.
Transfer to a serving bowl, garnish with chopped coriander leaves, and serve immediately with naan or steamed rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Prick the boiled eggs lightly with a fork before shallow frying to prevent them from bursting in the gravy.
2
Browning the onions to a deep golden color is crucial — this step builds the signature sweet, nutty Awadhi base.
3
Whisk the yogurt until completely smooth and bring it to room temperature before adding to prevent curdling.
4
Keep the heat on the lowest setting when adding yogurt and stir vigorously to incorporate it without splitting.
5
Crush kasuri methi between your palms before sprinkling to release maximum aroma and flavor into the gravy.
6
Let the eggs simmer in the gravy for the full 5 minutes so they absorb the spices and become flavorful all the way through.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian/egg free

Vegetarian/egg-free

Replace the hard-boiled eggs with cubes of fried paneer or boiled potatoes for a vegetarian version that still soaks up the rich Awadhi gravy beautifully.

extra creamy