Egg Fry with Awadhi Spices

Name: Egg Fry with Awadhi Spices
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: awadhi
Ingredients: 6 pcs egg (hard-boiled, peeled, halved); 2 tbsp ghee; 1 pcs onion (medium, finely chopped); 1 tbsp ginger-garlic paste; 1 pcs tomato (medium, pureed); 3 tbsp yogurt (whisked until smooth); 6 pcs cashew nut (soaked in warm water for 15 minutes, ground to paste); 3 pcs green cardamom (pods, slightly crushed); 3 pcs clove; 1 inch cinnamon stick; 1 pcs mace (single blade); 6 pcs saffron (strands, soaked in 1 tbsp warm milk); 1 tbsp milk (warm, for soaking saffron); 1 tsp kashmiri red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch garam masala; 1 pinch salt (for boiling eggs); 2 tbsp coriander leaves (chopped, for garnish); 0.5 cup water

RATING

4.4/5(28)

TASTE SCORE

8/10

Golden pan-fried boiled eggs wrapped in a rich, aromatic Awadhi masala. Whole spices bloomed in ghee, then simmered with yogurt and nut paste create a luxurious, slightly tangy gravy that clings to every piece. A Lucknowi twist on the humble egg fry, perfect with paratha or rumali roti.

PREP

15m

COOK

25m

SERVES

100 G

215 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Soak the cashews and prepare the paste.
1.Soak 6 cashew nuts in warm water for 15 minutes.
2.Drain the cashews and grind them with 1-2 tbsp of water into a smooth, fine paste. Set aside.
3.Soak the saffron strands in 1 tbsp warm milk. Set aside.
boil · ~15 min
Boil and sear the eggs.
1.Place 6 eggs in a pan, cover with cold water, add 1 pinch salt, and bring to a rolling boil.
2.Boil for 8 minutes, then transfer immediately to an ice bath.
3.Peel the eggs carefully and slice each in half lengthwise.
4.Heat 1 tsp ghee in a non-stick pan. Lightly sear the egg halves cut-side down until golden (1-2 minutes). Remove and set aside.
TIPDon't skip the ice bath — it stops the yolks from turning grey.
temper · ~1 min
Bloom the whole spices.
1.Heat the remaining ghee in a heavy-bottomed pan over medium heat.
2.Add the crushed green cardamom pods, cloves, cinnamon stick, and mace blade.
3.Sauté for 30-40 seconds until the spices release their aromas and the cloves start to puff.
TIPKeep the heat medium — high heat burns the cardamom and makes it bitter.
saute · ~15 min
Build the Awadhi masala base.
1.Add the chopped onion and sauté until deep golden brown (8-10 minutes), stirring frequently.
2.Add the ginger-garlic paste and cook until the raw smell disappears (1 minute).
3.Add the tomato puree, kashmiri red chili powder, turmeric powder, and coriander powder.
4.Cook, stirring continuously, until the oil separates from the masala (5-7 minutes).
TIPPatience is key — deeply browned onions are the soul of Awadhi cooking.
simmer · ~7 min
Finish the gravy.
1.Reduce the heat to low. Slowly add the whisked yogurt, stirring vigorously to prevent curdling.
2.Stir in the cashew paste and mix well until the gravy thickens slightly.
3.Add 0.5 cup water and the 0.25 tsp salt. Simmer for 5 minutes on low heat, stirring occasionally.
4.Pour in the saffron-infused milk and sprinkle the garam masala over the gravy.
TIPStirring vigorously when adding yogurt prevents it from splitting in the hot gravy.
simmer · ~6 min
Gently cook the eggs in the gravy.
1.Carefully nestle the seared egg halves into the gravy, cut side facing up.
2.Spoon some of the thick gravy over the top of the eggs.
3.Cover the pan and simmer on the lowest heat for 5-7 minutes so the flavors meld.
4.Remove the lid. The gravy should be rich and semi-dry, clinging to the eggs.
TIPHandle the eggs gently — a silicone spatula helps turn them without breaking the yolk.
garnish
Garnish with fresh coriander and serve hot.
Sprinkle generously with the chopped coriander leaves. Serve immediately with hot parathas, sheermal, or rumali roti.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Always boil eggs to hard-boiled stage (8 minutes) then plunge into ice water for easy peeling.
2
Pat the boiled egg halves dry before searing to get a nice golden crust.
3
Bloom whole spices in ghee on medium heat until fragrant but not burnt.
4
Brown the onions deeply (8-10 minutes) for the signature Awadhi sweetness.
5
Whisk yogurt into the gravy on low heat to prevent curdling and ensure a smooth texture.
6
Use a silicone spatula to gently turn the egg halves in the gravy without breaking the yolk.
7
This dish tastes even better the next day — store in the fridge and reheat gently.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Replace half the ghee with oil and sear the eggs in a non-stick pan without additional oil. The gravy will still be rich and flavourful.

vegan

Vegan

Swap ghee for coconut oil or vegan butter, yogurt for coconut yogurt or cashew cream, and use plant-based milk for the saffron soak. The texture remains creamy and aromatic.

jain

Jain

Omit the onion and garlic; use asafoetida (hing) and ginger paste instead. Skip the eggs and use paneer or seasonal vegetables like baby corn and bell peppers.

high protein