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A rich and creamy Mughlai egg curry where boiled eggs are simmered in a luscious gravy of onions, cashews, and aromatic spices. Perfect for a special meal with naan or jeera rice.
For 4 servings
Preparation
Temper the Spices
Cook the Gravy Base
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A rich and creamy Mughlai egg curry where boiled eggs are simmered in a luscious gravy of onions, cashews, and aromatic spices. Perfect for a special meal with naan or jeera rice.
This mughlai recipe takes 45 minutes to prepare and yields 4 servings. At 410.55 calories per serving with 16.78g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Masala
Simmer the Gravy
Finish and Serve
Replace eggs with pan-fried tofu or boiled potatoes. Use oil instead of butter and substitute fresh cream with a smooth cashew cream or coconut cream.
Replace cashews with 2 tablespoons of poppy seeds (khus khus) or melon seeds (magaz), soaked and ground into a paste.
Increase the amount of fresh cream to 1/4 cup or add a tablespoon of char magaz (melon seed) paste along with the onion-cashew paste for a more decadent gravy.
Eggs are a complete protein source, providing all the essential amino acids required for muscle building, tissue repair, and overall body function.
Cashews contribute monounsaturated fats, which are beneficial for heart health by helping to reduce bad cholesterol levels.
This dish contains essential nutrients like Vitamin D and B12 from eggs, and minerals like magnesium and zinc from cashews.
Spices like turmeric (containing curcumin) and ginger have natural anti-inflammatory and antioxidant properties that support overall wellness.
One serving of Egg Lazeez contains approximately 450-500 calories, depending on the amount of oil, butter, and cream used. It's a rich dish best enjoyed on special occasions.
Egg Lazeez is a good source of protein from eggs and healthy fats from cashews. However, it is also high in calories and saturated fat due to the use of cream and butter, making it more of an indulgent meal rather than an everyday healthy dish.
Yes, you can. To achieve a similar creamy texture, you can use soaked and blanched almonds, poppy seeds (khus khus), or melon seeds (magaz) as a substitute for cashews.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat to prevent the cream from splitting. Avoid microwaving if possible.
If the gravy is too thick, you can thin it out by adding a few tablespoons of warm water or milk. Stir it in gradually until you reach your desired consistency.