Mughlai Anda Ghotala
A decadent Mughlai-style egg scramble featuring grated boiled eggs in a rich, creamy tomato-onion gravy, crowned with a perfectly fried egg. This street food classic is a hearty and flavorful meal, best enjoyed with buttered pav.
For 4 servings
Prepare Eggs and Cashew Paste
- Place 6 eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10-12 minutes for hard-boiled eggs.
- Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water to stop the cooking process. This also makes them easier to peel.
- Once cooled, peel the eggs and coarsely grate them using a box grater. Set aside.
- Drain the soaked cashews and blend them with 2-3 tablespoons of water in a small blender until you get a completely smooth, creamy paste. Set aside.
Cook the Masala Base
- Heat oil and 2 tablespoons of butter in a wide, heavy-bottomed pan or kadai over medium heat.
- Once the butter melts, add the finely chopped onions. Sauté for 5-7 minutes, stirring occasionally, until they become soft and translucent.
- Add the ginger-garlic paste and chopped green chilies. Cook for about 1-2 minutes until the raw aroma disappears.
- Add the tomato puree. Cook for 5-6 minutes, stirring frequently, until the puree darkens in color and thickens.
- Stir in the turmeric powder, red chili powder, coriander powder, and pav bhaji masala. Cook the spices for 2-3 minutes until the masala mixture starts to release oil from the sides.
Finish the Ghotala Gravy
- Add the prepared cashew paste to the pan. Stir continuously and cook for 2-3 minutes until it is well incorporated and the gravy thickens further.
- Pour in 1/2 cup of warm water and add salt to taste. Mix well and bring the gravy to a gentle simmer.
- Gently fold in the grated boiled eggs. Mix carefully to coat the eggs with the gravy without mashing them.
- Let it simmer on low heat for 3-4 minutes, allowing the eggs to absorb the flavors of the masala.
- Stir in the fresh cream and garam masala. Cook for one final minute, then turn off the heat. Mix in 2 tablespoons of chopped coriander leaves.
Prepare Topping and Serve
- In a separate non-stick frying pan, heat the remaining 1 tablespoon of butter over medium-low heat.
- Carefully crack the 4 eggs into the pan, ensuring the yolks remain intact. Cook them sunny-side up, with a runny yolk, or to your preferred doneness. Season lightly with a pinch of salt and pepper.
- To serve, divide the hot Anda Ghotala among four plates. Gently place a fried egg on top of each portion.
- Garnish with the remaining chopped coriander leaves. Serve immediately with hot, butter-toasted pav on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use ripe, red tomatoes to make the puree.
- 2Don't skip the pav bhaji masala; it's the key ingredient that gives this dish its iconic street-food taste.
- 3To prevent the butter from burning while sautéing the onions, always add it along with the oil.
- 4Adjust the consistency of the gravy by adding a little more warm water if it becomes too thick.
- 5Be gentle when mixing in the grated eggs to maintain their texture in the final dish.
- 6Toast the pav with a generous amount of butter and a sprinkle of pav bhaji masala for an extra layer of flavor.
Adapt it for your goals.
Cheesy Anda Ghotala
Sprinkle a generous amount of grated processed cheese (like Amul) over the hot ghotala just before placing the fried egg on top.
Spicier VersionSpicier Version
Increase the number of green chilies or add a pinch of black pepper along with the garam masala for extra heat.
Keema Anda GhotalaKeema Anda Ghotala
For a meatier version, add 1 cup of cooked minced chicken or mutton (keema) to the gravy before adding the grated eggs.
Vegetable Anda GhotalaVegetable Anda Ghotala
Add 1/4 cup of finely chopped capsicum along with the onions to incorporate some vegetables into the dish.
Why this is on our healthy list.
Excellent Source of Protein
With ten eggs in the recipe, this dish is packed with high-quality protein, which is crucial for muscle building, tissue repair, and overall body function.
Energy Booster
The combination of protein from eggs and healthy fats from butter and cashews makes this a calorie-dense meal that provides sustained energy, keeping you full and satisfied for longer.
Rich in Vitamins and Minerals
Eggs are a powerhouse of nutrients, including Vitamin D, Vitamin B12, selenium, and choline, which are important for bone health, brain function, and metabolism.
Frequently asked questions
A single serving of Mughlai Anda Ghotala (without pav) contains approximately 450-550 calories, primarily from eggs, butter, cream, and cashews. The calorie count will increase when served with buttered pav.