Awadhi Anda Ghotala
A rich and decadent egg curry from Lucknow where grated boiled eggs and scrambled eggs are cooked in a creamy, aromatic masala. A royal treat best served with soft pav or parathas.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Eggs
- b.Place 6 eggs in a saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 10 minutes to hard-boil.
- c.Transfer the boiled eggs to an ice bath to stop the cooking process and make peeling easier. Once cool, peel the eggs.
- d.Using a box grater, grate 4 of the boiled eggs. Finely chop the remaining 2 boiled eggs. Keep the grated and chopped eggs separate.
- e.In a small bowl, crack the 4 raw eggs and whisk them lightly with a fork until the yolks and whites are just combined. Set aside.
- 2
Step 2
- a.Create the Masala Base
- b.Heat the ghee and oil together in a heavy-bottomed pan or kadai over medium heat.
- c.Add the finely chopped onions and sauté for 7-8 minutes, stirring frequently, until they are soft and a deep golden brown.
- d.Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
- e.Stir in the tomato puree, turmeric powder, red chili powder, coriander powder, and cumin powder. Cook the masala for 8-10 minutes, stirring occasionally, until it thickens and you see oil separating from the sides.
- 3
Step 3
- a.Add Richness and Boiled Eggs
- b.Add the grated mawa to the pan. Stir and cook for 2 minutes, allowing it to melt and integrate completely into the masala.
- c.Gently fold in the grated and chopped boiled eggs, mixing carefully to coat them in the masala.
- d.Pour in 0.5 cup of warm water and add salt to taste. Bring the mixture to a gentle simmer and let it cook for 2 minutes.
- 4
Step 4
- a.Cook the 'Ghotala'
- b.Reduce the heat to the lowest setting. In a slow, steady stream, pour the whisked raw eggs into the simmering curry while stirring continuously with your other hand.
- c.Continue to stir gently for 3-4 minutes. The raw eggs will cook into soft, silky scrambles, thickening the gravy to a rich consistency.
- d.Avoid overcooking; the goal is to have soft, tender egg scrambles, not rubbery ones.
- 5
Step 5
- a.Finish and Garnish
- b.Turn off the heat. Stir in the garam masala, crushed kasuri methi, and fresh lemon juice.
- c.Garnish generously with chopped coriander leaves.
- d.Serve immediately with hot pav, roti, or parathas.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use a box grater for the boiled eggs.
- 2Stir continuously when adding the raw eggs to prevent large lumps and achieve a silky, scrambled texture.
- 3Using a combination of ghee and oil provides the best flavor and prevents the ghee from burning.
- 4For extra richness, you can add 2 tablespoons of fresh cream along with the mawa.
- 5Don't skip browning the onions well; it forms the deep flavor base of the curry.
- 6Leftover Anda Ghotala can be stored in an airtight container in the refrigerator for up to 2 days.
Adapt it for your goals.
Richer Version
For an even creamier and richer gravy, substitute the mawa with 2 tablespoons of cashew paste and 2 tablespoons of fresh cream. Add the cashew paste with the tomato puree and the cream at the very end.
Spicier VersionSpicier Version
Increase the amount of green chilies to 3-4 and add 1/2 teaspoon of black pepper powder along with the garam masala for an extra kick.
Vegetarian VersionVegetarian Version
To make a vegetarian 'Ghotala', replace the eggs with 200g of grated paneer and 100g of crumbled paneer. Add the grated paneer with the masala and the crumbled paneer at the end, cooking for just 2-3 minutes.
Why this is on our healthy list.
Excellent Source of Protein
With 10 eggs in the recipe, this dish is packed with high-quality protein, essential for muscle repair, growth, and overall body function.
Rich in Vitamins and Minerals
Eggs are a natural source of Vitamin D, Vitamin B12, selenium, and choline, which support bone health, brain function, and metabolism.
Energy Boosting
The combination of protein and healthy fats from eggs and ghee provides a sustained release of energy, making it a very satisfying and filling meal.
Frequently asked questions
'Ghotala' is a Hindi word meaning 'jumble' or 'mash-up'. In this recipe, it refers to the unique texture created by combining grated boiled eggs and scrambled raw eggs into a single, rich gravy.