Is Akbari Egg Curry healthy?

While delicious and rich in protein from eggs, this dish is high in fat and calories due to the nuts, cream, and ghee. It's best enjoyed in moderation as part of a balanced diet.

Can I make this curry without nuts?

Yes, you can make a nut-free version. A traditional alternative is to use a paste made from soaked poppy seeds (khus khus) or melon seeds (magaz) to achieve a similar creamy texture.

How can I prevent the curd from curdling?

To prevent curdling, always ensure the curd is whisked well until smooth, reduce the stove heat to low before adding it, and stir continuously and quickly as you pour it in.

How long can I store leftover Akbari Egg Curry?

You can store leftovers in an airtight container in the refrigerator for up to 2-3 days. The gravy may thicken upon cooling; add a splash of warm water or milk when reheating.

What can I serve with this curry?

This royal 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.

Home / Recipes / mughlai / Akbari Egg Curry

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Akbari Egg Curry

RATING

4.4/5(68)

TASTE SCORE

9/10

Hard-boiled eggs simmered in a rich, creamy gravy made with cashews, almonds, and aromatic spices. This Mughlai-style curry is a luxurious and flavorful main course, perfect with naan or pulao.

PREP

20m

COOK

30m

SERVES

1 CUP CURRY WITH 2 EGGS

420 cal

SERVINGS

INSTRUCTIONS

5 steps. 30 minutes total.

5 STEPS

1
Step 1
- a.Prepare Eggs and Nut Paste
- b.Soak cashews and almonds in hot water for 15-20 minutes. Peel the skin from the almonds.
- c.Grind the soaked nuts into a very smooth paste using 2-3 tablespoons of water. Set aside.
- d.Gently prick the hard-boiled eggs all over with a fork or toothpick. This helps them absorb the gravy.
2
Step 2
- a.Shallow Fry the Eggs
- b.Heat 2 tablespoons of oil in a wide pan or kadai over medium heat.
- c.Add a pinch of turmeric and red chili powder to the hot oil.
- d.Carefully place the pricked eggs in the pan and sauté for 2-3 minutes, until they develop a light golden, slightly crisp layer. Remove and set aside.
3
Step 3
- a.Create the Gravy Base
- b.In the same pan, add the remaining 2 tablespoons of oil and 1 tablespoon of ghee.
- c.Once hot, add the whole spices: bay leaf, green cardamom, cloves, and cinnamon stick. Sauté for 30 seconds until fragrant.
- d.Add the finely chopped onions and cook on medium-low heat for 10-12 minutes, stirring occasionally, until they are deep golden brown.
- e.Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
4
Step 4
- a.Build the Curry Flavors
- b.Stir in the tomato puree and cook for 5-6 minutes until it thickens and oil starts to separate at the edges.
- c.Add the powdered spices: turmeric, Kashmiri red chili powder, coriander powder, and salt. Mix well and cook for 1 minute.
- d.Reduce the heat to low. Gradually add the whisked curd, stirring continuously to prevent curdling. Cook for 2 minutes.
- e.Add the prepared cashew-almond paste. Stir constantly and cook for 3-4 minutes until the paste is fragrant and cooked through.
5
Step 5
- a.Simmer and Finish
- b.Pour in 1 cup of warm water and the sugar. Stir well, scraping any bits from the bottom of the pan. Bring the gravy to a gentle simmer.
- c.Gently slide the fried eggs into the gravy.
- d.Cover the pan and simmer on low heat for 5-7 minutes, allowing the flavors to meld.
- e.Turn off the heat. Stir in the fresh cream, crushed kasuri methi, and garam masala. Mix gently.
- f.Garnish with chopped coriander leaves and serve hot.

PRO TIPS

What to keep in mind.

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

1
For an ultra-smooth gravy, you can blend the onion-tomato masala before adding the yogurt and nut paste.
2
Cooking the onions to a deep golden brown is essential for the authentic sweet and rich flavor of Mughlai gravy.
3
Always add yogurt on low heat while stirring continuously to prevent it from splitting.
4
For an even richer flavor, add a pinch of saffron soaked in 2 tablespoons of warm milk along with the cream.
5
Do not boil the curry after adding fresh cream, as it can cause the gravy to become grainy.

RECIPE VARIATIONS

Adapt it for your goals.

Vegan

Replace eggs with pan-fried firm tofu or boiled potatoes. Use coconut cream or a cashew-based cream instead of dairy cream and curd.

Nut Free

Nut-Free

Substitute the cashew and almond paste with a paste made from 2 tablespoons of poppy seeds (khus khus) or melon seeds (magaz).

Spicier

Add 1-2 slit green chilies along with the ginger-garlic paste for an extra kick of heat.

Lighter Version

Use milk instead of fresh cream for a lower-fat version of the curry. You can also skip frying the eggs to reduce oil.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Excellent Source of Protein

Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.

heart

Rich in Healthy Fats

The inclusion of almonds and cashews provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help manage cholesterol levels.

shield

Immunity-Boosting Spices

Spices like turmeric, ginger, and garlic contain powerful anti-inflammatory and antioxidant compounds that help support a healthy immune system.

QUESTIONS?

Frequently asked questions

One serving of Akbari Egg Curry contains approximately 480-550 calories, primarily from the eggs, nuts, cream, and oils used in the rich gravy.

PAIRS WELL WITH

Complete meals featuring this recipe

south_indian·17 min·648 cal

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Akbari Egg Curry

For 4 servings

5 steps. 30 minutes total.

Step 1

Step 2

Step 3

Step 4

Step 5