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Hard-boiled eggs simmered in a luxurious, creamy gravy made from cashews, yogurt, and fragrant spices. This rich and aromatic Awadhi-style curry is a royal treat, perfect with naan or pulao.
For 4 servings
Place eggs in a saucepan and cover with cold water. Bring to a boil, then cook for 10 minutes. Drain and place in ice water to cool before peeling. While eggs are boiling, soak the cashew nuts in 1/2 cup of hot water for 15 minutes. Drain the cashews and blend them with 2-3 tablespoons of fresh water to make a very smooth paste. Set aside. Soak the saffron pinch in 2 tablespoons of warm milk.
Gently prick the peeled, hard-boiled eggs all over with a fork. Heat 1 tablespoon of ghee in a wide pan over medium heat. Add the eggs and sauté for 2-3 minutes, until they develop a light golden, slightly blistered skin. Remove from the pan and set aside.
In the same pan, add the remaining 2 tablespoons of ghee. Heat over medium flame. Add the whole spices: bay leaf, green cardamom, cloves, and cinnamon stick. Sauté for about 30 seconds until fragrant. Add the finely chopped onions and cook for 8-10 minutes, stirring occasionally, until they turn soft and light golden brown. Add the ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.
Add the powdered spices: turmeric powder, Kashmiri red chili powder, and coriander powder. Stir and cook for 30 seconds. Pour in the tomato puree. Cook for 4-5 minutes, stirring, until the masala thickens and oil begins to separate at the edges. Reduce the heat to low. Add the whisked yogurt, stirring continuously and quickly for 1-2 minutes to prevent it from curdling. Cook until the oil surfaces again.
Stir in the prepared cashew paste and cook for 2-3 minutes, until the mixture thickens. Slowly pour in 1.5 cups of warm water and add the salt. Mix well to combine, ensuring there are no lumps. Bring the gravy to a gentle simmer. Gently place the sautéed eggs into the gravy. Cover the pan and let it simmer on low heat for 8-10 minutes.
Hard-boiled eggs simmered in a luxurious, creamy gravy made from cashews, yogurt, and fragrant spices. This rich and aromatic Awadhi-style curry is a royal treat, perfect with naan or pulao.
This awadhi recipe takes 45 minutes to prepare and yields 4 servings. At 375.58 calories per serving with 17.92g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Uncover the pan. Stir in the fresh cream, garam masala, saffron milk, and kewra water. Mix gently. Simmer for just one more minute. Do not overcook after adding the cream. Turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving hot with naan, roti, or jeera rice.
Replace eggs with boiled potatoes or pan-fried firm tofu. Use coconut cream instead of dairy cream, a plant-based yogurt, and oil instead of ghee.
Substitute the cashew paste with 2 tablespoons of roasted chickpea flour (besan) mixed with 1/4 cup of water to form a smooth slurry. Add this after cooking the yogurt.
Omit onion, ginger, and garlic. Use a paste of boiled tomatoes and cashews as the base, and add a pinch of asafoetida (hing) with the whole spices.
Add 100g of crumbled paneer to the gravy along with the eggs during the last 5 minutes of simmering to boost the protein content.
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