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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
Cook the Masala Base
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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.
This mughlai recipe takes 45 minutes to prepare and yields 4 servings. At 763.41 calories per serving with 30.2g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Finish the Ghotala Gravy
Prepare Topping and Serve
Sprinkle a generous amount of grated processed cheese (like Amul) over the hot ghotala just before placing the fried egg on top.
Increase the number of green chilies or add a pinch of black pepper along with the garam masala for extra heat.
For a meatier version, add 1 cup of cooked minced chicken or mutton (keema) to the gravy before adding the grated eggs.
Add 1/4 cup of finely chopped capsicum along with the onions to incorporate some vegetables into the dish.
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.
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.
Eggs are a powerhouse of nutrients, including Vitamin D, Vitamin B12, selenium, and choline, which are important for bone health, brain function, and metabolism.
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.
It is a very rich and high-protein dish due to the large number of eggs. While it provides significant energy and protein, it is also high in fat and calories. It's best enjoyed as an indulgent meal in moderation rather than a daily health food.
Yes, if you have a nut allergy or don't have cashews, you can skip the cashew paste. The dish will be slightly less creamy. Alternatively, you can use 2 tablespoons of melon seed (magaz) paste or simply increase the fresh cream to 3-4 tablespoons for richness.
While traditionally served with pav, this dish pairs wonderfully with roti, paratha, naan, or even simple toasted bread slices to soak up the delicious gravy.
Store the leftover ghotala gravy in an airtight container in the refrigerator for up to 2 days. Reheat it gently on the stovetop, adding a splash of water if needed. It's best to fry fresh eggs for the topping just before serving.
Yes, you can boil and grate the eggs a day in advance and store them in the refrigerator. You can also prepare the tomato-onion masala base and store it. When ready to eat, simply heat the masala, add the eggs, and finish the dish.