Awadhi Egg Drop Curry
A luxurious and fragrant curry where eggs are gently poached in a creamy, cashew-based gravy. Infused with saffron and aromatic spices, this Awadhi delicacy is a royal twist on the classic egg curry.
For 4 servings
Prepare Pastes and Aromatics
- Drain the soaked cashew nuts and grind them with 2-3 tablespoons of water to a very smooth, creamy paste. Set aside.
- Grind the onions to a fine paste without adding any water. Set aside.
- In a small bowl, gently crush the saffron strands and soak them in 2 tablespoons of warm milk. Set aside to infuse.
Sauté Aromatics and Build the Base
- Heat ghee in a wide, heavy-bottomed pan or kadai over medium heat.
- Add the whole spices: bay leaf, green cardamoms, cloves, and cinnamon stick. Sauté for about 30-45 seconds until they become fragrant.
- Add the onion paste and cook for 10-12 minutes, stirring frequently, until it turns light golden brown and the ghee starts to separate from the paste.
- Add the ginger-garlic paste and sauté for another 2 minutes until the raw aroma disappears.
Incorporate Spices and Pastes
- Reduce the heat to low. Add the powdered spices: turmeric powder, coriander powder, and Kashmiri red chili powder. Stir for 1 minute until fragrant, being careful not to burn them.
- Add the prepared cashew paste. Cook for 3-4 minutes, stirring constantly, until the paste thickens and releases ghee at the edges.
- Turn the heat to the absolute lowest setting. Add the whisked curd, stirring continuously and vigorously for 2-3 minutes to prevent it from splitting. Cook until the gravy is well combined.
Simmer the Gravy
- Slowly pour in 1.5 cups of warm water and add salt. Mix well, scraping any bits from the bottom of the pan.
- Bring the gravy to a gentle simmer over medium heat.
- Cover the pan, reduce the heat to low, and let it cook for 5-7 minutes. This allows the flavors to meld and the gravy to thicken to a luscious consistency.
Poach the Eggs
- Uncover the pan and ensure the gravy is at a very gentle simmer (barely bubbling).
- Using the back of a spoon, create small wells or depressions in the gravy for each egg.
- Crack one egg at a time into a small bowl, then gently slide it into one of the wells. Repeat for all eggs, keeping them spaced apart.
- Do not stir the curry. Cover the pan again and let the eggs poach for 6-8 minutes. The whites should be set, and the yolks can be as runny or firm as you prefer.
Finish and Garnish
- Turn off the heat. Gently sprinkle the garam masala over the curry.
- Drizzle the saffron-infused milk and the optional kewra water over the top.
- Garnish with freshly chopped coriander leaves.
- Let it rest for 2 minutes before serving. Serve hot with naan, sheermal, or basmati rice, being careful not to break the poached eggs.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a wide, flat-bottomed pan to give the eggs enough space to poach individually without crowding.
- 2To prevent curd from splitting, ensure it's at room temperature, whisked well, and added on the lowest possible heat while stirring continuously.
- 3Using warm water to make the gravy helps maintain the temperature and prevents the curd from splitting.
- 4Do not stir the curry after dropping the eggs, as this can break the delicate yolks. Gently tilt the pan if you need to move the gravy around.
- 5For an even richer, more royal curry, you can add 2 tablespoons of fresh cream along with the saffron milk at the end.
Adapt it for your goals.
Vegetarian
Replace the eggs with cubes of paneer. Lightly pan-fry the paneer cubes until golden and add them to the gravy during the last 5 minutes of simmering, before the final garnishing step.
Spicier VersionSpicier Version
Add 1-2 slit green chilies along with the ginger-garlic paste for a bit of heat. You can also increase the amount of Kashmiri red chili powder or add a pinch of regular red chili powder.
Nut FreeNut-Free
For a nut-free version, replace the cashew paste with a paste made from 1/4 cup of roasted poppy seeds (khus khus) or melon seeds (magaz), soaked and ground.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Supports Heart Health
Cashew nuts provide heart-healthy monounsaturated fats, which can help lower bad cholesterol levels (LDL) and support cardiovascular health when consumed as part of a balanced diet.
Promotes Bone Strength
The inclusion of curd and milk provides a good amount of calcium and phosphorus, which are essential minerals for building and maintaining strong bones and teeth.
Rich in Antioxidants
Spices like turmeric, cloves, and cinnamon are packed with antioxidants that help combat oxidative stress and inflammation in the body.
Frequently asked questions
One serving of Awadhi Egg Drop Curry (approximately 310g) contains around 380-450 calories. The calorie count can vary based on the amount of ghee used and the fat content of the curd.
