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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.
For 4 servings
Prepare the Eggs
Make the Base Paste
Cook the Curry Gravy
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.
This mughlai recipe takes 45 minutes to prepare and yields 4 servings. At 425.49 calories per serving with 17.68g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Finish and Serve
Replace cashews with 2 tablespoons of poppy seeds (khus khus) or melon seeds (magaz) soaked and ground into a paste.
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 parboiled green peas or lightly fried potato cubes to the gravy along with the eggs for extra texture and nutrition.
Replace half of the eggs with cubes of shallow-fried paneer for a delicious combination.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Cashews and ghee provide monounsaturated fats, which are beneficial for heart health and can help manage cholesterol levels when consumed in moderation.
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.
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.
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.
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.
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.
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.
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.
This recipe goes great with these complete meals
Tender mutton and crisp cluster beans simmered in a fragrant, spicy Mughlai gravy. This hearty one-pot curry brings together unique textures and rich flavors, perfect for a special family meal with roti or naan.
Tender, juicy minced mutton meatballs packed with aromatic spices and fried to golden perfection. A classic Mughlai appetizer that melts in your mouth, perfect with mint chutney.
Crispy, flaky pastries filled with a rich and savory spiced mutton mince. This popular North Indian snack is a flavor explosion, perfect with green chutney for a truly indulgent treat.
Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
