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Mughlai Anda Curry Recipe | CraftMyMeals | CraftMyMeals

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Recipes
Mughlai Anda Curry

mughlaimediumeggetariangluten-freesoy-freekosher

low-carb

Mughlai Anda Curry

Popularity

3.0

Taste Score:8/10

A royal and creamy egg curry made with boiled eggs simmered in a rich gravy of cashews, yogurt, and aromatic spices. This Mughlai classic is perfect for a special meal, pairing beautifully with naan or pulao.

Prep15m

Cook30m

Soak15m

Servings4

Serving:2 eggs2 eggs with approximately 1 cup of curry

429 cal

Ingredients

For 4 servings

8 pcs Eggs (large)
2 pcs Onion (medium, roughly chopped)
2 pcs Tomatoes (medium, pureed)
0.25 cup Cashews (soaked in hot water for 15 minutes)
1 inch Ginger
6 pcs Garlic Cloves
2 pcs Green Chili (optional, for extra heat)
0.5 cup Curd (whisked well)
3 tbsp Fresh Cream
4 tbsp Ghee (divided)
1 pcs Bay Leaf
1 inch Cinnamon Stick
3 pcs Green Cardamoms
4 pcs Cloves
1 tsp Kashmiri Red Chili Powder
0.5 tsp Turmeric Powder
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tsp Kasuri Methi (crushed)
1.25 tsp Salt (or to taste)
1.5 cup Water
2 tbsp Coriander Leaves (chopped, for garnish)

Nutrition per Serving

429

Calories

18g

Protein

20g

Carbs

Instructions

1
Prepare the Eggs
- Place eggs in a saucepan, cover with water, and bring to a boil. Cook for 10-12 minutes until hard-boiled.
- Drain the hot water and run cold water over the eggs. Once cool, peel them carefully.
- Prick the peeled eggs all over with a fork to help them absorb the gravy.
- Heat 1 tbsp of ghee in a pan over medium heat. Shallow fry the boiled eggs until they are light golden brown on all sides. Remove and set aside.
2
Make the Base Paste
- Drain the soaked cashews.
- In a blender, combine the drained cashews, roughly chopped onions, ginger, garlic, and green chilies.
- Blend to a very smooth paste, adding 2-3 tablespoons of water if needed to facilitate grinding.
3
Cook the Curry Gravy
- Heat the remaining 3 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.

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90 min

653cal

16gprotein

About This Mughlai Anda Curry Recipe

This mughlai recipe takes 45 minutes to prepare and yields 4 servings. At 429.08 calories per serving with 17.85g of protein, it's a moderately challenging recipe perfect for lunch or dinner.

32g

Fat

Fiber4g

Sodium916mg

Potassium616mg

Phosphorus340mg

Know more about our calculations

Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until fragrant.

Add the prepared onion-cashew paste. Cook on medium-low heat for 8-10 minutes, stirring frequently, until the paste turns light brown and the raw aroma disappears.

Stir in the turmeric powder, coriander powder, and Kashmiri red chili powder. Sauté for another minute.

Pour in the tomato puree and add salt. Mix well and cook for 5-7 minutes, until the masala begins to release oil from the sides.

Reduce the heat to low. Add the whisked curd gradually, stirring continuously to prevent it from curdling. Cook for 2-3 minutes.

Add 1.5 cups of water, stir to combine, and bring the gravy to a gentle simmer.

Finish and Serve

Gently slide the fried eggs into the simmering gravy.
Cover the pan and let it simmer on low heat for 5-6 minutes, allowing the eggs to absorb the flavors.
Stir in the fresh cream, crushed kasuri methi, and garam masala. Mix gently and cook for one more minute.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Serve hot with naan, roti, or jeera rice.

Pro Tips

1Frying the boiled eggs gives them a slightly firm and chewy exterior which tastes wonderful in the gravy.
2Always add whisked curd on low heat while stirring continuously to prevent the gravy from splitting.
3For an even smoother gravy, you can strain the onion-cashew paste through a fine-mesh sieve before cooking.
4Don't overcook the curry after adding cream, as it can split or lose its rich texture.
5Crushing kasuri methi between your palms before adding helps to release its maximum flavor and aroma.
6If the gravy becomes too thick, you can adjust the consistency by adding a little warm water or milk.

Recipe Variations

Nut-Free

Replace cashews with 2 tablespoons of poppy seeds (khus khus) or melon seeds (magaz) soaked and ground into a paste.

Richer Gravy

For an even more decadent version, substitute cashews with blanched and peeled almonds. You can also add a pinch of saffron soaked in warm milk at the end.

Add Vegetables

Add parboiled green peas or lightly fried potato cubes to the gravy along with the eggs for extra texture and nutrition.

Paneer Variation

Replace half of the eggs with cubes of shallow-fried paneer for a delicious combination.

Health Benefits

✨

Excellent Source of Protein

Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.

❤️

Rich in Healthy Fats

Cashews and ghee provide monounsaturated fats, which are beneficial for heart health and can help manage cholesterol levels when consumed in moderation.

✨

Immunity-Boosting Spices

The curry is flavored with spices like turmeric, ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties that help strengthen the immune system.

Frequently Asked Questions

How many calories are in one serving of Mughlai Anda Curry?

One serving of Mughlai Anda Curry contains approximately 420-450 calories. This is an estimate and can vary based on the exact ingredients used, such as the fat content of the cream and curd.

Is Mughlai Anda Curry healthy?

Mughlai Anda Curry is a rich and flavorful dish. It's high in protein from eggs but also contains a significant amount of fat from ghee, cream, and cashews. It's best enjoyed in moderation as part of a balanced diet, perhaps for special occasions.

Can I make this curry without cashews?

Yes, you can substitute cashews with an equal amount of soaked and peeled almonds or 2 tablespoons of soaked poppy seeds (khus khus) to achieve a similar creamy texture.

How can I prevent the curd from curdling?

To prevent curdling, ensure the curd is at room temperature and well-whisked. Always lower the heat to a minimum before adding the curd, and stir continuously and quickly until it's fully incorporated into the gravy.

How long can I store leftover Mughlai Anda Curry?

You can store leftovers in an airtight container in the refrigerator for up to 2 days. The gravy tends to thicken upon cooling, so you may need to add a splash of warm water or milk when reheating.

Can I make this dish ahead of time?

Yes, you can prepare the gravy a day in advance and store it in the refrigerator. When ready to serve, simply reheat the gravy, add the fried boiled eggs, and simmer for 5-6 minutes before finishing with cream and garam masala.