Awadhi Egg Curry

Name: Awadhi Egg Curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: awadhi
Ingredients: 6 pcs egg (hard-boiled, peeled); 3 pcs onion (medium, thinly sliced); 2 tbsp ghee; 2 tbsp oil (for frying onions and eggs); 0.5 cup yogurt (whisked until smooth); 10 pcs cashew (soaked in warm water for 15 minutes); 2 tsp ginger-garlic paste; 2 pcs green chili (slit lengthwise); 2 pcs tomato (medium, pureed); 1 pinch turmeric powder; 0.5 tsp red chili powder; 2 tsp coriander powder; 0.5 tsp garam masala; 1 tsp cumin seeds; 3 pcs green cardamom (lightly crushed); 3 pcs clove; 1 inch cinnamon stick; 8 pcs saffron (strands, soaked in 2 tbsp warm water); 1 pcs mace (single blade); 1 tsp dried fenugreek leaves (crushed between palms); 0.5 tsp salt; 0.5 cup water (for gravy); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(48)

TASTE SCORE

9/10

Hard-boiled eggs nestled in a rich, silky gravy fragranced with royal cumin, saffron, and fried onion paste. This Awadhi treasure simmers on a slow flame, letting the yogurt and nut paste meld into a velvety sauce fit for a nawab's table.

PREP

20m

COOK

40m

SERVES

1 CUP OF CURRY WITH 2 EGGS

325 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Prepare the boiled eggs.
1.Boil 6 eggs until hard (8 minutes), cool, peel, and prick each with a fork.
2.Heat 1 tbsp oil in a pan and lightly fry the boiled eggs until golden spots appear.
3.Set the fried eggs aside.
TIPPricking the eggs helps them absorb the gravy flavours.
fry · ~12 min
Fry onions to golden crispness.
1.Heat 1 tbsp oil in a kadai over medium-low heat.
2.Add 3 thinly sliced onions and fry until deep golden and crisp (12 minutes).
3.Drain on paper towels and let them cool completely.
prep · ~2 min
Make the onion-cashew paste.
1.Grind the fried onions and soaked cashews into a smooth paste.
2.Add 2 tablespoons of water only if needed to help the blending.
TIPMake sure the fried onions are cool before grinding for a silky paste.
simmer · ~8 min
Build the Awadhi gravy base.
1.Heat 2 tbsp ghee in the same kadai over low heat.
2.Add cumin seeds, crushed cardamom, cloves, cinnamon stick, and mace blade.
3.Sauté gently for 30 seconds until aromatic.
4.Stir in the ginger-garlic paste and slit green chilies; cook for 1 minute.
5.Pour in the tomato puree, turmeric powder, red chili powder, and coriander powder.
6.Cook on medium heat until the ghee separates from the masala (4-5 minutes).
simmer · ~4 min
Incorporate the nut paste and yogurt into the gravy.
1.Lower the heat completely before adding the whisked yogurt.
2.Stir the onion-cashew paste into the pan.
3.Simmer gently for 3 minutes, stirring continuously, until the gravy thickens and turns glossy.
TIPAlways lower the heat when adding yogurt to prevent curdling.
simmer · ~13 min
Add water and finish the gravy.
1.Pour in 0.5 cup of water and add salt.
2.Bring the gravy to a gentle simmer, then cover and cook on the lowest heat for 10 minutes.
3.Stir occasionally to prevent sticking at the bottom.
simmer · ~6 min
Nestle the eggs into the gravy.
1.Gently add the fried boiled eggs to the simmering gravy.
2.Pour the saffron-infused water and crushed dried fenugreek leaves over the top.
3.Cover and let it rest on 'dum' for a final 5 minutes on the lowest heat setting.
TIPAvoid stirring vigorously after adding eggs to keep them whole.
garnish
Finish with garam masala and fresh coriander.
1.Sprinkle garam masala over the dish.
2.Garnish with chopped coriander leaves.
3.Serve hot immediately.

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 with a fork before frying so they absorb the rich Awadhi gravy.
2
Fry the onions on medium-low heat until deep golden — patience here builds the gravy's foundation.
3
Cool the fried onions completely before grinding to get a silky-smooth paste without grittiness.
4
Lower the heat to the minimum before adding yogurt to the pan to prevent curdling.
5
Let the curry rest on dum (lowest heat, covered) for 5 minutes so the saffron and fenugreek infuse the eggs.
6
Gently add the eggs to the gravy and avoid stirring vigorously to keep them intact.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Skip frying the boiled eggs in oil; instead, add them directly to the simmering gravy after step 6. Reduce the oil used for frying onions to 1 tablespoon and cook them more slowly to avoid burning.

high protein

High-protein

Replace the cashew paste with an equal quantity of blanched almond paste (soaked and skinned) for a lower-carb, higher-protein nut base that still gives a creamy texture.

vegan

Vegan

Substitute the eggs with pan-fried tofu slices (pressed and seasoned), use a plant-based yogurt (coconut or soy), and replace ghee with vegan butter or coconut oil.

jain

Jain

Omit the onion and garlic entirely. Replace the onion-cashew paste with a paste of boiled pumpkin or bottle gourd (lauki) and cashews. Use asafoetida (hing) in the tempering instead of ginger-garlic paste.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Complete Protein

Eggs provide all nine essential amino acids, making this dish a satisfying source of high-quality protein that supports muscle repair and satiety.

✓

Healthy Fats from Ghee and Nuts

Ghee offers butyrate for gut health, while cashews contribute monounsaturated fats and magnesium, supporting heart and nerve function.

✓

Anti-Inflammatory Spices

Turmeric, mace, cloves, and dried fenugreek leaves contain antioxidant and anti-inflammatory compounds that may aid digestion and reduce oxidative stress.

✓

Calcium and Probiotics

Yogurt provides calcium for bone health and live cultures that promote a healthy gut microbiome.

QUESTIONS?

Frequently asked questions

Yogurt curdles when added to a pan that is too hot. Always turn the heat to the lowest setting before stirring in whisked yogurt, and ensure it is at room temperature.