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Hard-boiled eggs filled with a savory spiced yolk mixture, fried until golden, and then simmered in a luxurious, creamy cashew and tomato gravy. A royal dish perfect for special occasions.
For 4 servings
Boil and Prepare Eggs
Create the Yolk Stuffing
Stuff and Fry the Eggs
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Hard-boiled eggs filled with a savory spiced yolk mixture, fried until golden, and then simmered in a luxurious, creamy cashew and tomato gravy. A royal dish perfect for special occasions.
This mughlai recipe takes 55 minutes to prepare and yields 4 servings. At 367.92 calories per serving with 15.71g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Gravy Paste
Cook the Gravy
Combine and Serve
Replace the cashews with an equal amount of soaked melon seeds (magaz) or poppy seeds (khus khus) for a similar creamy texture.
Add 2 tablespoons of crumbled paneer or khoya (milk solids) to the egg yolk mixture for a richer, more decadent filling.
Increase the amount of red chili powder to 1.5 tsp and add 1-2 more slit green chilies along with the tomatoes for extra heat.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Cashews contribute monounsaturated fats, which are beneficial for heart health by helping to reduce bad cholesterol levels.
The combination of protein from eggs and healthy fats from cashews and ghee provides a sustained release of energy, making this a very satisfying and satiating dish.
A single serving of Mughlai Stuffed Eggs (2 pieces with gravy) contains approximately 350-450 calories, depending on the amount of ghee and cream used.
This dish is a good source of protein from the eggs. However, it is also rich in fats and calories due to the use of ghee, cashews, and cream, making it more of an indulgent dish for special occasions rather than an everyday meal.
Yes, you can prepare the gravy up to 2 days in advance and store it in an airtight container in the refrigerator. When you're ready to serve, reheat the gravy and add freshly fried stuffed eggs.
This rich curry pairs beautifully with Indian breads like Naan, Tandoori Roti, or Lachha Paratha. It also goes well with aromatic rice dishes like Jeera Rice or a simple Pulao.
For a perfectly smooth gravy, ensure two things: first, that the cashews were soaked properly in warm water, and second, that you blend the onion-tomato mixture for a sufficient amount of time in a high-powered blender until it is completely silky.