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A rich, creamy egg curry with a royal Mughlai touch. Fragrant saffron, cashews, and gentle spices create a luxurious gravy that perfectly coats hard-boiled eggs. A fantastic dish for a special meal, ready in under an hour.
For 4 servings
Preparation
Sauté Aromatics
Build the Gravy Base
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A rich, creamy egg curry with a royal Mughlai touch. Fragrant saffron, cashews, and gentle spices create a luxurious gravy that perfectly coats hard-boiled eggs. A fantastic dish for a special meal, ready in under an hour.
This mughlai recipe takes 45 minutes to prepare and yields 4 servings. At 351.49 calories per serving with 17.36g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Finish and Garnish
Replace eggs with boiled potatoes or pan-fried tofu. Use a neutral oil instead of ghee, and substitute curd and milk with a thick, unsweetened plant-based yogurt and milk (like cashew or coconut).
For a nut-free version, replace the cashew paste with a paste made from 1/4 cup of soaked melon seeds (magaz) or poppy seeds (khus khus).
For an even more luxurious and rich gravy, stir in 2 tablespoons of heavy cream (malai) along with the garam masala at the end.
Eggs are a complete protein, providing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
Saffron, the star ingredient, along with turmeric, is packed with powerful antioxidants like crocin and curcumin, which help protect cells from damage.
The use of cashews and ghee contributes monounsaturated and saturated fats, which provide energy and support brain health when consumed in moderation.
Saffron is known for its mood-enhancing properties and has been studied for its potential to act as a natural antidepressant.
One serving of Saffron Egg Curry contains approximately 450-500 calories, depending on the amount of ghee and the fat content of the curd used. This estimate includes two eggs and the gravy.
Saffron Egg Curry can be part of a balanced diet. Eggs are an excellent source of protein and vitamins. The use of nuts provides healthy fats. However, it is a rich dish due to ghee and cashews, so it's best enjoyed in moderation, especially if you are monitoring your calorie or fat intake.
Yes, you can. A traditional alternative to cashew paste is a paste made from soaked melon seeds (magaz) or poppy seeds (khus khus). This will provide a similar creamy texture without using nuts.
Curd splits when added to a hot mixture too quickly. To prevent this, always lower the heat to a minimum, whisk the curd until completely smooth, and add it to the pan slowly while stirring continuously. If it has already split, you can try blending the gravy with an immersion blender to emulsify it again, though the texture might not be perfect.
This royal curry pairs beautifully with Indian breads like Naan, Roti, or Lachha Paratha. It also goes well with steamed Basmati rice, Jeera Rice, or a fragrant Pulao.