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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.
For 4 servings
Prepare Paste and Eggs (Time: 10 minutes)
Sauté Aromatics and Base Paste (Time: 12 minutes)
Add Spices and Liquids (Time: 5 minutes)
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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.
This awadhi recipe takes 50 minutes to prepare and yields 4 servings. At 394.22 calories per serving with 16.77g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer and Finish the Curry (Time: 8 minutes)
Replace the eggs with 250g of paneer cubes (shallow-fried until golden) or 200g of fried koftas (vegetable dumplings).
Substitute the cashews with an equal amount of soaked poppy seeds (khus khus) or melon seeds (magaz) for a similar creamy texture.
For an even more decadent curry, replace half of the water with milk or add a tablespoon of mawa (khoya) along with the spice powders.
Use the same gravy base to cook 500g of bone-in chicken pieces. Sauté the chicken after the ginger-garlic paste until browned, then proceed with the rest of the steps, adjusting water and cooking time as needed.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
The combination of healthy fats from ghee and cashews, along with protein from eggs and yogurt, provides a source of slow-release energy, keeping you full and satisfied for longer.
This dish contains essential nutrients like Vitamin D and B12 from eggs, magnesium and copper from cashews, and calcium from yogurt, supporting bone health and metabolic function.
One serving of Awadhi Egg Curry contains approximately 380-420 calories, primarily from the eggs, ghee, and cashews. The exact count can vary based on the size of the eggs and the type of cream used.
Awadhi Egg Curry is a rich and indulgent dish. While it's high in protein from eggs and contains healthy fats from cashews, it is also high in calories and saturated fat due to ghee and cream. It's best enjoyed in moderation as part of a balanced diet, perhaps for special occasions.
For an exceptionally smooth, restaurant-style gravy, ensure you blend the onion and soaked cashews into a very fine paste. Using a powerful blender helps. For a guaranteed silky texture, you can also strain the paste through a fine-mesh sieve before cooking it.
Traditional alternatives to cashews for creating a creamy base include soaked and blanched almonds, poppy seeds (khus khus), or melon seeds (magaz). Each will lend a slightly different but equally delicious character to the gravy.
To prevent curdling, always ensure two things: 1) Reduce the heat to the absolute lowest setting before adding the yogurt. 2) Whisk the yogurt well beforehand and stir it into the pan continuously and quickly until it's fully incorporated and heated through.
Yes, you can store leftover Awadhi Egg Curry in an airtight container in the refrigerator for up to 2 days. The gravy may thicken upon cooling; you can add a splash of warm water or milk while reheating on the stovetop.