Awadhi Anda Masala
Hard-boiled eggs simmered in a luxurious, creamy gravy inspired by Lucknow's royal kitchens. This aromatic curry, rich with cashews and fragrant spices, is perfect for a special meal.
For 4 servings
Prepare Eggs & Onion-Cashew Paste
- Hard boil the eggs for 10-12 minutes. Once cooled, peel them and gently prick all over with a fork or toothpick. This helps them absorb the gravy.
- Heat oil in a pan over medium heat. Add the sliced onions and fry until they are evenly golden brown and crisp (birista). This can take 8-10 minutes. Remove with a slotted spoon, drain excess oil, and let them cool completely.
- In a blender, combine the cooled fried onions, soaked cashews, and 2-3 tablespoons of water. Grind to a very smooth, fine paste. Set aside.
Sauté Aromatics
- In the same pan, retain about 2 tablespoons of the onion-frying oil and add the ghee. Heat over medium flame.
- Add the whole spices: bay leaf, green cardamoms, cloves, and cinnamon stick. Sauté for 30-40 seconds until they become fragrant.
- Add the ginger-garlic paste and cook for about 1 minute, stirring continuously, until the raw smell disappears.
Build the Gravy Base
- Add the tomato puree and cook for 5-7 minutes, stirring occasionally, until it thickens and you see oil separating from the mixture.
- Add the spice powders: turmeric, Kashmiri red chili powder, and coriander powder, along with salt. Mix well and cook for another minute until the spices are aromatic.
- Stir in the prepared onion-cashew paste. Sauté for 3-4 minutes, stirring frequently, until the paste is well-cooked and fragrant.
Incorporate Creaminess & Eggs
- Reduce the heat to low. Slowly pour in the whisked curd, stirring continuously and vigorously to prevent it from curdling. Cook for 2-3 minutes until the oil starts to surface again.
- Pour in 1 cup of warm water and add the sugar. Mix well and bring the gravy to a gentle simmer.
- Gently slide the pricked, boiled eggs into the gravy. Cover the pan and let it simmer on low heat for 5-6 minutes, allowing the eggs to absorb the flavors of the curry.
Finish & Garnish
- Stir in the fresh cream, garam masala, and nutmeg powder. Simmer gently for just one more minute. Do not boil.
- Turn off the heat. If using, add the kewra water and give it a final, gentle stir to incorporate the aroma.
- Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving hot with naan, roti, or jeera rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, fry the onions until they are evenly golden brown. If they get too dark, the gravy will taste bitter.
- 2Always add whisked yogurt on low heat while stirring constantly to ensure a smooth, creamy gravy without any curdling.
- 3Soaking cashews in warm water helps in making a smoother, creamier paste.
- 4For extra flavor, you can lightly pan-fry the peeled, boiled eggs in 1 teaspoon of oil until they have a few golden spots before adding them to the gravy.
- 5Do not boil the curry after adding fresh cream, as it can cause it to split. Just simmer gently for a minute.
Adapt it for your goals.
Nut-Free
Replace cashew nuts with an equal amount of soaked poppy seeds (khus khus) or melon seeds (magaz) to achieve a similar creamy texture.
Spicier VersionSpicier Version
Add 2-3 slit green chilies along with the ginger-garlic paste for an extra kick of heat.
Richer GravyRicher Gravy
For an even more decadent curry, substitute half of the water with milk when adjusting the gravy's consistency.
Vegan AlternativeVegan Alternative
Replace eggs with pan-fried tofu or boiled potatoes. Use a plant-based yogurt and coconut cream or a cashew-based cream instead of dairy products. Use oil instead of ghee.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in Healthy Fats
The inclusion of cashew nuts and ghee provides monounsaturated fats and Omega-3 fatty acids, which are beneficial for heart health and brain function.
Aromatic Anti-Inflammatory Spices
Spices like turmeric, ginger, cloves, and cinnamon are known for their anti-inflammatory and antioxidant properties, which can help combat oxidative stress in the body.
Frequently asked questions
One serving of Awadhi Anda Masala (about 2 eggs with gravy) contains approximately 390-420 calories, depending on the amount of oil, cream, and nuts used.