Mughlai Anda Curry

Name: Mughlai Anda Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 6 pcs egg; 1 l water (for boiling eggs); 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, chopped); 0.5 cup yogurt (plain, whisked); 12 pcs cashews (soaked in warm water and ground to a paste); 1 tbsp ginger-garlic paste; 2 pcs green chili (slit); 2 tbsp oil; 1 tsp ghee; 1 pcs bay leaf; 2 pcs green cardamom (lightly crushed); 3 pcs cloves; 1 inch cinnamon; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 0.5 tsp salt; 2 tbsp coriander leaves (chopped)

RATING

4.6/5(137)

TASTE SCORE

8/10

Boiled eggs tucked into a rich Mughlai-style onion, tomato, yogurt, and cashew gravy. It is gently spiced, creamy without being too heavy, and fits beautifully with roti, naan, or a small serving of rice.

PREP

15m

COOK

30m

SERVES

2 EGGS WITH APPROXIMATELY 1 CUP OF CURRY

262 cal

SERVINGS

METHOD · 10 STEPS

prep · ~15 min
Soak the cashews and get the other ingredients ready.
1.Soak the cashews in warm water for 15 minutes.
2.Thinly slice the onion and chop the tomato.
3.Whisk the yogurt until smooth so it blends easily into the gravy.
TIPCold yogurt can split in the pan, so let it sit at room temperature while you prep.
boil · ~10 min
Boil and peel the eggs.
Bring 1 liter water to a boil, add the eggs, and cook for 9-10 minutes. Cool them slightly, peel, and make a few light slits so they take in the gravy later.
TIPDo not overboil or the yolks turn chalky and the eggs become rubbery.
mix · ~2 min
Blend the cashew paste.
Drain the soaked cashews and grind them with a little of the gravy water to a smooth paste.
fry · ~2 min
Lightly fry the eggs.
Heat 1 tsp oil in a pan and lightly fry the boiled eggs with turmeric powder for 1-2 minutes, turning gently. Remove and keep aside.
TIPA quick fry gives the eggs better color and helps the sauce cling to them.
saute · ~9 min
Cook the whole spices and onions.
1.Heat the remaining oil and ghee in a pan over medium heat.
2.Add bay leaf, green cardamom, cloves, and cinnamon; cook until fragrant, about 30 seconds.
3.Add the sliced onion and cook until golden brown, 6-8 minutes.
TIPKeep the heat medium so the onions brown evenly instead of catching at the edges.
saute · ~7 min
Build the curry base.
1.Add green chili and ginger-garlic paste; cook for 1 minute.
2.Add tomato and cook until soft and pulpy, 4-5 minutes.
3.Add coriander powder, cumin powder, red chili powder, and salt; cook for 30 seconds.
simmer · ~4 min
Add the yogurt and cashew paste.
Lower the heat and stir in the yogurt a little at a time. Add the cashew paste and cook gently until the masala looks smooth and slightly glossy.
TIPLow heat is the key here; high heat can make the yogurt split.
simmer · ~8 min
Finish the curry with eggs.
Pour in the gravy water and bring to a gentle simmer. Add the fried eggs and garam masala, cover, and cook for 6-8 minutes so the eggs absorb the flavors.
garnish
Garnish with coriander leaves.
serve
Serve the Mughlai Anda Curry hot.
Serve hot with roti, naan, paratha, or a small katori of rice.

PRO TIPS

What to keep in mind.

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

1
Shock the boiled eggs in cool water before peeling to prevent torn whites.
2
Make only shallow slits in the eggs; deep cuts can make the yolks crumble into the gravy.
3
Fry the eggs just until lightly blistered and yellow, not browned, so they stay tender.
4
Cook the onions to a true golden brown, since this is what gives the gravy its Mughlai depth.
5
Add the whisked yogurt in small additions over low heat and keep stirring to avoid splitting.
6
Blend the cashew paste very smooth so the gravy turns silky instead of grainy.
7
Let the finished curry rest for 10 minutes before serving so the eggs absorb more flavor.