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A luxurious Mughlai egg curry where hard-boiled eggs are simmered in a rich, creamy gravy made from almonds, yogurt, and aromatic spices. It's a royal dish perfect for special occasions, pairing beautifully with naan or jeera rice.
For 4 servings
Prepare Almonds and Eggs
Shallow-Fry the Eggs
Sauté Aromatics
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A luxurious Mughlai egg curry where hard-boiled eggs are simmered in a rich, creamy gravy made from almonds, yogurt, and aromatic spices. It's a royal dish perfect for special occasions, pairing beautifully with naan or jeera rice.
This mughlai recipe takes 50 minutes to prepare and yields 4 servings. At 356.01 calories per serving with 16.85g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Masala
Create the Gravy
Simmer and Finish
Replace the eggs with 250g of fried paneer cubes to make a delicious Badami Paneer curry.
Add 1/4 cup of fresh cream or cashew paste along with the almond paste for an extra luxurious and creamy gravy.
Add 2-3 slit green chilies along with the ginger-garlic paste for an extra kick of heat.
Substitute the eggs with 500g of bone-in chicken pieces to create a classic Badami Murgh. Brown the chicken after the onions and cook until tender.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Almonds provide monounsaturated fats, which are beneficial for heart health. These fats help in reducing bad cholesterol levels and supporting cardiovascular wellness.
The curd (yogurt) in the gravy is a good source of calcium and phosphorus, two minerals that are crucial for maintaining strong and healthy bones and teeth.
Almonds are an excellent source of Vitamin E, an antioxidant that is known to support brain health, protect cells from oxidative damage, and improve cognitive function.
A single serving of Badami Anda Curry (about 2 eggs with gravy) contains approximately 400-450 calories, depending on the amount of ghee and cream used. It's a rich dish best enjoyed on special occasions.
Badami Anda Curry is a good source of protein from eggs and healthy monounsaturated fats from almonds. However, it is also high in calories and fat due to the use of ghee and its rich gravy. It can be part of a balanced diet when consumed in moderation.
Yes, you can substitute almonds with an equal amount of cashews or a combination of cashews and melon seeds (magaz) to achieve a similar creamy texture and rich flavor.
Yogurt can curdle if added to a very hot masala or if it's not stirred continuously. To prevent this, always lower the heat to a minimum, use well-whisked, room-temperature yogurt, and stir constantly for a couple of minutes until it's fully incorporated into the masala.
Absolutely! This curry tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.