Egg Fry with Awadhi Spices

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   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.
7. 7
   garnish

   Garnish with fresh coriander and serve hot.

   Sprinkle generously with the chopped coriander leaves. Serve immediately with hot parathas, sheermal, or rumali roti.

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