Awadhi Anda Handi
A luxurious and creamy egg curry from the royal kitchens of Awadh. Hard-boiled eggs are simmered in a rich, aromatic gravy made with cashews, saffron, and whole spices, slow-cooked to perfection in a traditional handi style.
For 4 servings
6 steps. 40 minutes total.
- 1
Step 1
- a.Preparation
- b.Hard boil the eggs for 10-12 minutes, then peel them. Gently prick each egg a few times with a fork or toothpick and set aside. This helps them absorb the gravy.
- c.Drain the soaked cashews and grind them into a very smooth paste using a little water if necessary.
- d.In a small bowl, soak the saffron strands in 2 tablespoons of warm milk.
- 2
Step 2
- a.Sauté the Eggs
- b.Heat 1 tbsp of ghee in a handi or a heavy-bottomed pan over medium heat.
- c.Add the pricked, boiled eggs and sauté for 3-4 minutes, turning them gently, until they develop a light golden, slightly blistered skin. Remove the eggs from the pan and set them aside.
- 3
Step 3
- a.Cook the Masala Base
- b.In the same handi, add the remaining 3 tbsp of ghee. Once hot, add the whole spices: bay leaf, green cardamom, cloves, and cinnamon stick. Sauté for about 30 seconds until they become fragrant.
- c.Add the onion paste and cook on medium-low heat for 10-12 minutes, stirring frequently, until the paste loses its raw smell and turns a light golden brown.
- d.Add the ginger-garlic paste and continue to cook for another 2 minutes until its raw aroma disappears.
- 4
Step 4
- a.Build the Gravy
- b.Add the tomato puree to the pan. Stir in the powdered spices: Kashmiri red chili powder, coriander powder, and turmeric powder. Mix everything well.
- c.Cook this masala for 6-8 minutes, stirring occasionally, until it thickens and you see the ghee separating at the edges.
- d.Stir in the smooth cashew paste and cook for 2-3 minutes, stirring continuously to prevent it from sticking.
- e.Reduce the heat to the lowest setting. Add the whisked, room-temperature curd and stir vigorously and continuously for 1-2 minutes to prevent it from splitting. Cook until the ghee surfaces again.
- f.Slowly pour in 1.5 cups of warm water and add salt. Stir well to combine and bring the gravy to a gentle simmer.
- 5
Step 5
- a.Slow Cook (Dum) the Curry
- b.Gently slide the sautéed eggs into the simmering gravy.
- c.Sprinkle the garam masala over the top and pour in the saffron-soaked milk. Give it a gentle stir.
- d.Cover the handi with a tight-fitting lid. For a traditional 'dum', you can seal the edge of the lid with a strip of dough.
- e.Cook on the lowest possible heat for 10-12 minutes. This slow cooking process allows the flavors to meld beautifully and infuse into the eggs.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat and let the handi rest, covered, for 5-10 minutes before opening.
- c.Garnish with freshly chopped coriander leaves.
- d.Serve hot with naan, sheermal, or jeera rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For an authentic Awadhi aroma, add a few drops of kewra water (screwpine essence) along with the saffron milk.
- 2Using birista (fried onion) paste instead of raw onion paste will give the gravy a deeper color and richer flavor.
- 3Ensure the curd is at room temperature and whisked well before adding to the gravy on low heat to prevent curdling.
- 4Pricking the eggs is a crucial step; it allows the rich, aromatic gravy to penetrate the eggs, making them incredibly flavorful.
- 5Don't rush the process of browning the onion paste; it forms the foundation of the curry's flavor.
- 6Using warm water to make the gravy helps maintain the temperature and prevents the curd from splitting.
Adapt it for your goals.
Vegetarian
Replace the eggs with 250g of paneer cubes or large chunks of boiled potatoes. Sauté them just like the eggs before adding to the gravy.
VeganVegan
Substitute ghee with a neutral oil, use a plant-based yogurt (like cashew or coconut yogurt), and replace milk with coconut milk. Use tofu or potatoes instead of eggs.
Richer GravyRicher Gravy
For an even more luxurious gravy, substitute half of the cashew nuts with blanched, peeled almonds or a tablespoon of poppy seeds (khus khus) when making the paste.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Rich in Healthy Fats
The use of ghee and cashew nuts provides monounsaturated and saturated fats, which are important for brain health, hormone production, and providing sustained energy.
Promotes Gut Health
Curd (yogurt) is a natural probiotic that introduces beneficial bacteria to the gut, aiding digestion and improving overall gut microbiome health.
Contains Anti-inflammatory Spices
Spices like turmeric (containing curcumin), ginger, and cloves have well-known anti-inflammatory properties that can help combat oxidative stress in the body.
Frequently asked questions
One serving of Awadhi Anda Handi contains approximately 480-550 calories, primarily from the eggs, ghee, and cashew nuts. The exact count can vary based on the size of the eggs and the amount of ghee used.