Mughlai Anda Masala

Name: Mughlai Anda Masala
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 4 pcs egg (whole, at room temperature); 2 tbsp ghee; 3 pcs green cardamom; 4 pcs clove; 1 inch cinnamon stick; 1 pcs bay leaf; 2 pcs onion (medium, finely chopped); 1 tsp ginger paste; 1 tsp garlic paste; 2 pcs green chili (slit lengthwise); 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch cumin powder; 1 pinch garam masala (for gravy); 1 pinch salt; 3 tbsp yogurt (thick, whisked, at room temperature); 1 cup water; 2 tbsp fresh cream; 1 tbsp kasuri methi (dried fenugreek leaves, crushed between palms); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(137)

TASTE SCORE

9/10

Hard-boiled eggs nestled in a rich, creamy onion-tomato gravy infused with whole spices and finished with yogurt and fresh cream. A royal Mughlai delicacy that's surprisingly easy to put together for a weeknight dinner yet impressive enough for guests.

PREP

10m

COOK

25m

SERVES

1 CUP CURRY WITH 2 EGGS

207 cal

SERVINGS

METHOD · 8 STEPS

boil · ~10 min
Boil the eggs.
1.Place 4 eggs in a saucepan and cover with cold water.
2.Add a pinch of salt and bring to a rolling boil over high heat.
3.Boil for 8-10 minutes, then transfer eggs to an ice water bath.
4.Peel under running water and prick gently with a fork.
fry · ~4 min
Fry the boiled eggs.
1.Heat 1 tbsp ghee in a kadai over medium heat.
2.Add the peeled eggs and gently fry, turning occasionally, until golden spots appear (3-4 minutes).
3.Remove eggs with a slotted spoon and set aside on a plate.
TIPPricking the eggs prevents bursting while frying.
temper · ~1 min
Bloom the whole spices.
1.In the same kadai, add the remaining 1 tbsp ghee and heat to medium.
2.Add green cardamom, cloves, cinnamon stick, and bay leaf.
3.Sauté until fragrant and spices begin to sizzle (30-40 seconds).
TIPDon't let the spices burn — medium heat is key.
saute · ~9 min
Cook the onion base.
1.Add chopped onions and slit green chilies to the fragrant spices.
2.Sauté, stirring frequently, until onions turn deep golden brown (7-8 minutes).
3.Add ginger paste and garlic paste. Sauté until raw smell disappears (1 minute).
TIPPatience is key — don't rush the onions. The deep golden color gives the gravy its richness.
saute · ~6 min
Cook the tomato masala.
1.Add chopped tomatoes, turmeric powder, red chili powder, cumin powder, and 1 pinch salt.
2.Cook on medium heat, stirring often, until tomatoes soften completely and oil starts to separate (5-6 minutes).
mix · ~3 min
Finish the gravy with yogurt and spices.
1.Lower the heat to low. Stir in 3 tbsp whisked yogurt and mix vigorously to blend.
2.Add 1 cup water and 1 pinch garam masala. Stir well.
3.Bring to a gentle simmer and cook for 2 minutes.
TIPKeep the heat on low when adding yogurt, otherwise it will curdle.
simmer · ~4 min
Add eggs, cream, and finish the dish.
1.Gently add the fried boiled eggs to the simmering gravy.
2.Stir in 2 tbsp fresh cream and crushed kasuri methi.
3.Simmer on low heat for 3-4 minutes, spooning gravy over the eggs.
TIPSimmer just enough to heat the eggs through — don't overcook or they'll turn rubbery.
garnish
Garnish and serve hot.
1.Sprinkle chopped coriander leaves on top.
2.Serve hot with naan, roti, or steamed rice.

PRO TIPS

What to keep in mind.

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

1
Prick the boiled eggs with a fork before frying to prevent them from bursting in hot ghee.
2
Fry the eggs only until golden spots appear—over-frying makes the whites rubbery.
3
Cook the onions to a deep golden brown for a naturally sweet, rich gravy base.
4
Always add yogurt on low heat and stir vigorously to prevent curdling in the gravy.
5
Crush kasuri methi between your palms before adding to release its full aroma.
6
This gravy thickens as it cools, so adjust water if making ahead.

RECIPE VARIATIONS

Adapt it for your goals.

low fat

Low-fat

Replace the ghee with 1 tbsp oil and the fresh cream with 2 tbsp low-fat yogurt or cashew paste. Use thick low-fat yogurt in the gravy to reduce saturated fat while keeping the creamy texture.

high protein

High-protein

Double the egg quantity to 8 eggs and add 200 g of cubed paneer along with the eggs for a protein-packed meal. This version is ideal for post-workout dinners.

vegan

Vegan

Substitute ghee with coconut or avocado oil, yogurt with thick coconut yogurt (or blended soaked cashews), and fresh cream with coconut cream. The gravy remains rich and creamy with a subtle sweet undertone.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in High-Quality Protein

Eggs provide all nine essential amino acids, making this dish a complete protein source that supports muscle repair and satiety.

✓

Supports Digestive Health

Yogurt contains natural probiotics and the spices like cumin and ginger aid digestion, making this a gut-friendly meal.

✓

Packed with Antioxidants

Turmeric, cloves, and cinnamon provide anti-inflammatory antioxidants such as curcumin and eugenol that help combat oxidative stress.

QUESTIONS?

Frequently asked questions

Yogurt curdles when added to overly hot gravy or on high heat. Always lower the flame to the lowest setting before stirring in room-temperature yogurt and mix vigorously.

PAIRS WELL WITH