Awadhi eggs curry in a mild Awadhi-style cashew-yogurt gravy: eggs cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 41 minutes.
Prep 20 min Cook 21 min Serves 3 Medium
Ingredients
🧀Yogurt1/4 cup
🧅Onion2 medium, finely chopped
🍅Tomato2 medium, chopped
🧄Garlic4 cloves, minced
🫙Ginger1 tbsp, grated
🌶️Cumin Seeds1 tsp
🌶️Coriander Powder1 tsp
🌶️Turmeric Powder1/2 tsp
🫙Vegetable Oil2 tbsp
🥚Eggs6, hard-boiled and halved
🫙Cashews2 tbsp, ground
🌶️Red Chili Powder1 tsp
Optional extras
🌿Fresh Cilantro2 tbsp, chopped
🍋Lemon1/2, juiced
🌿Green Cardamom3
Instructions
1
Hard-boil the eggs (10 minutes), peel them and make shallow slits so they absorb the gravy.
2
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
3
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the cashew paste and yogurt.
4
Add 3/4 cup water, simmer 5 minutes, then add the eggs and spoon the gravy over them for another 5 minutes.
5
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Hard-boil the eggs (10 minutes), peel them and make shallow slits so they absorb the gravy.
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the cashew paste and yogurt.
Add 3/4 cup water, simmer 5 minutes, then add the eggs and spoon the gravy over them for another 5 minutes.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
