Mughlai Anda Curry
A royal and creamy egg curry made with boiled eggs simmered in a rich gravy of cashews, yogurt, and aromatic spices. This Mughlai classic is perfect for a special meal, pairing beautifully with naan or pulao.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Eggs
- b.Place eggs in a saucepan, cover with water, and bring to a boil. Cook for 10-12 minutes until hard-boiled.
- c.Drain the hot water and run cold water over the eggs. Once cool, peel them carefully.
- d.Prick the peeled eggs all over with a fork to help them absorb the gravy.
- e.Heat 1 tbsp of ghee in a pan over medium heat. Shallow fry the boiled eggs until they are light golden brown on all sides. Remove and set aside.
- 2
Step 2
- a.Make the Base Paste
- b.Drain the soaked cashews.
- c.In a blender, combine the drained cashews, roughly chopped onions, ginger, garlic, and green chilies.
- d.Blend to a very smooth paste, adding 2-3 tablespoons of water if needed to facilitate grinding.
- 3
Step 3
- a.Cook the Curry Gravy
- b.Heat the remaining 3 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
- c.Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until fragrant.
- d.Add the prepared onion-cashew paste. Cook on medium-low heat for 8-10 minutes, stirring frequently, until the paste turns light brown and the raw aroma disappears.
- e.Stir in the turmeric powder, coriander powder, and Kashmiri red chili powder. Sauté for another minute.
- f.Pour in the tomato puree and add salt. Mix well and cook for 5-7 minutes, until the masala begins to release oil from the sides.
- g.Reduce the heat to low. Add the whisked curd gradually, stirring continuously to prevent it from curdling. Cook for 2-3 minutes.
- h.Add 1.5 cups of water, stir to combine, and bring the gravy to a gentle simmer.
- 4
Step 4
- a.Finish and Serve
- b.Gently slide the fried eggs into the simmering gravy.
- c.Cover the pan and let it simmer on low heat for 5-6 minutes, allowing the eggs to absorb the flavors.
- d.Stir in the fresh cream, crushed kasuri methi, and garam masala. Mix gently and cook for one more minute.
- e.Turn off the heat. Garnish with freshly chopped coriander leaves.
- f.Serve hot with naan, roti, or jeera rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Frying the boiled eggs gives them a slightly firm and chewy exterior which tastes wonderful in the gravy.
- 2Always add whisked curd on low heat while stirring continuously to prevent the gravy from splitting.
- 3For an even smoother gravy, you can strain the onion-cashew paste through a fine-mesh sieve before cooking.
- 4Don't overcook the curry after adding cream, as it can split or lose its rich texture.
- 5Crushing kasuri methi between your palms before adding helps to release its maximum flavor and aroma.
- 6If the gravy becomes too thick, you can adjust the consistency by adding a little warm water or milk.
Adapt it for your goals.
Nut-Free
Replace cashews with 2 tablespoons of poppy seeds (khus khus) or melon seeds (magaz) soaked and ground into a paste.
Richer GravyRicher Gravy
For an even more decadent version, substitute cashews with blanched and peeled almonds. You can also add a pinch of saffron soaked in warm milk at the end.
Add VegetablesAdd Vegetables
Add parboiled green peas or lightly fried potato cubes to the gravy along with the eggs for extra texture and nutrition.
Paneer VariationPaneer Variation
Replace half of the eggs with cubes of shallow-fried paneer for a delicious combination.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in Healthy Fats
Cashews and ghee provide monounsaturated fats, which are beneficial for heart health and can help manage cholesterol levels when consumed in moderation.
Immunity-Boosting Spices
The curry is flavored with spices like turmeric, ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties that help strengthen the immune system.
Frequently asked questions
One serving of Mughlai Anda Curry contains approximately 420-450 calories. This is an estimate and can vary based on the exact ingredients used, such as the fat content of the cream and curd.