Mughlai Anda Masala
A royal treat where hard-boiled eggs are simmered in a luscious, creamy gravy made with cashews, aromatics, and a blend of classic Mughlai spices. Perfect for a special dinner.
For 4 servings
5 steps. 30 minutes total.
- 1
Prepare the eggs and cashew paste
- a.Place eggs in a saucepan and cover with water. Bring to a boil, then cook for 10 minutes for hard-boiled. Drain the hot water and run cold water over the eggs. Peel them once cool enough to handle. Optionally, you can prick the eggs with a fork and shallow fry them in 1 tbsp of oil until they are lightly golden. This adds a nice texture. Grind the soaked cashews with 2-3 tbsp of water into a very smooth paste. Set aside.
- 2
Sauté the aromatics
- a.Heat ghee or oil in a heavy-bottomed pan over medium heat. Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until fragrant. Add the finely chopped onions and cook until they turn deep golden brown, stirring often. This will take about 8-10 minutes and is key to the flavor. Add the ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.
- 3
Cook the masala base
- a.Add the powdered spices: turmeric powder, red chili powder, and coriander powder. Stir and cook for 30 seconds. Pour in the tomato puree and add the salt. Mix well and cook until the masala thickens and you see oil separating from the sides, about 8-10 minutes.
- 4
Build the creamy gravy
- a.Reduce the heat to low. Add the whisked yogurt and stir continuously for a minute to prevent it from curdling. Add the prepared cashew paste. Mix well and cook for 3-4 minutes, stirring, until the paste is cooked and fragrant.
- 5
Simmer and finish the curry
- a.Pour in 1.5 cups of warm water and mix everything together. Bring the gravy to a gentle boil. Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes until the gravy thickens to your desired consistency. Stir in the fresh cream, garam masala, and crushed kasuri methi. Gently slide the boiled/fried eggs into the gravy. Simmer for just 2 more minutes to allow the eggs to absorb the flavors. Garnish with chopped coriander leaves and serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, make sure to brown the onions really well until they are deep golden.
- 2Always add yogurt on low heat while stirring continuously to avoid curdling.
- 3Frying the boiled eggs before adding them to the gravy gives them a slightly chewy, firm exterior that holds up well in the curry.
- 4You can replace cashews with blanched almonds for a similar rich texture.
- 5For an even richer curry, you can use milk or a mix of milk and water instead of just water.
- 6Do not boil the gravy after adding fresh cream, as it can split. Just simmer gently.
- 7This curry thickens as it cools, so adjust the consistency accordingly before serving.
Adapt it for your goals.
Dairy free
Use oil instead of ghee. Replace the dairy cream and yogurt with an equal amount of full-fat coconut milk or a paste of soaked cashews blended with water.
healthyHealthy
Reduce the ghee/oil to 1.5 tbsp and fresh cream to 1 tbsp. Use low-fat yogurt and add some spinach puree for extra nutrients.
quickQuick
Use store-bought fried onions (birista) and canned tomato puree to significantly cut down the cooking time for the masala base.
high proteinHigh protein
To increase the protein content further, add 100g of crumbled paneer or a handful of boiled chickpeas to the gravy along with the eggs.