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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
Sauté Aromatics and Build the Base
Incorporate Spices and Pastes
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.
This awadhi recipe takes 50 minutes to prepare and yields 4 servings. At 344.16 calories per serving with 16.8g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer the Gravy
Poach the Eggs
Finish and Garnish
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.
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.
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.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
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.
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.
Spices like turmeric, cloves, and cinnamon are packed with antioxidants that help combat oxidative stress and inflammation in the body.
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.
It can be part of a balanced diet. It's an excellent source of high-quality protein from eggs and provides healthy monounsaturated fats from cashews. However, it is also rich due to the use of ghee and a creamy base, so it should be enjoyed in moderation, especially if you are monitoring your calorie or fat intake.
Curd can curdle or split if the temperature difference is too high or if it's not stabilized. To prevent this, always use room temperature curd, whisk it until completely smooth, and add it to the pan on the lowest possible heat while stirring continuously until it's fully incorporated.
Yes, you can. For a variation, you can use hard-boiled eggs. Lightly fry the boiled eggs in a little ghee until golden, then add them to the finished gravy and simmer for a couple of minutes. However, the unique charm of this dish comes from the silky texture of the poached eggs and their runny yolks mixing with the gravy.
Store any leftover curry in an airtight container in the refrigerator for up to 2 days. The texture of the egg yolks will change upon reheating; they will likely become fully cooked. Reheat gently on the stovetop over low heat.
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