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A classic Bengali Mughlai dish where hard-boiled eggs are gently simmered in a luscious, aromatic gravy made with onions, cashews, and yogurt. This rich and creamy curry is a perfect side for biryani, pulao, or parathas.
For 4 servings
Prepare Eggs and Cashew Paste
Shallow Fry the Eggs
Sauté Aromatics and Onion Paste
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A classic Bengali Mughlai dish where hard-boiled eggs are gently simmered in a luscious, aromatic gravy made with onions, cashews, and yogurt. This rich and creamy curry is a perfect side for biryani, pulao, or parathas.
This bengali recipe takes 55 minutes to prepare and yields 4 servings. At 428.01 calories per serving with 17.21g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala
Build the Creamy Gravy
Simmer the Curry
Finish and Garnish
Replace the eggs with paneer cubes or boiled potatoes. Shallow fry them until golden before adding to the gravy.
Add 1-2 slit green chilies along with the ginger-garlic paste for an extra kick of heat.
Add 1 tablespoon of char magaz (melon seeds) paste along with the cashew paste for a thicker and richer gravy.
Use the same gravy base to make the famous Chicken Chaap. Marinate chicken leg pieces in the curd and spice mixture before cooking.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Cashews provide monounsaturated fats, which are beneficial for heart health by helping to reduce bad cholesterol levels.
Eggs are a good source of choline, an important nutrient that plays a vital role in brain development, memory, and mood regulation.
One serving of Egg Chaap (approximately 2 eggs and gravy) contains around 420-450 calories, primarily from the eggs, oil, and cashews.
Egg Chaap is a rich, indulgent dish. While eggs provide excellent protein, the gravy is high in fat due to the oil, ghee, and cashews. It's best enjoyed in moderation as part of a balanced diet.
Egg Chaap pairs beautifully with Bengali Luchi, parathas, naan, or rotis. It is also a classic accompaniment to Mutton or Chicken Biryani and Pulao.
Store leftover Egg Chaap in an airtight container in the refrigerator for up to 2 days. The gravy tends to thicken upon cooling; you can add a splash of warm water while reheating.
Yes, if you have a nut allergy, you can substitute cashews with an equal amount of soaked poppy seeds (khus khus/posto) or char magaz (melon seeds) to achieve a similar creamy texture.
The gravy usually splits if the curd is added on high heat or if it's not whisked properly. Always lower the heat completely and stir continuously after adding the curd until it's well incorporated.