Mughalai Anda Gravy – Creamy Egg Curry
For Boiling Eggs
For Green Paste
For Frying Eggs
For Gravy Base
For Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Boil the Eggs
In a pot, add water and 6 eggs. Add 1/2 teaspoon of salt to the cold water to prevent the eggs from cracking. Boil the eggs for until hard-boiled.
Soften Aromatics for Paste
While the eggs are boiling, take another pan and add 1/2 cup of water. Add 2 medium-sized chopped onions, 5-6 green chilies, 5-6 garlic cloves, and 1-2 small pieces of ginger. Cook until the vegetables are soft and the water has almost evaporated.
Blend the Green Paste
Once the softened vegetables have cooled slightly and most of the water has evaporated, transfer them to a blender. Add a small bunch of fresh coriander and blend into a smooth paste.
Fry the Boiled Eggs
Peel the boiled eggs. In a separate pan, heat 2 tablespoons of oil. Add 1/2 teaspoon of paprika powder and 1/4 teaspoon of turmeric powder. Stir for a few seconds. Add the peeled eggs and lightly roast them for until they get a slight golden color and become slightly crispy on the outside. Do not over-fry them.
Prepare the Gravy Base
In the same pan (or a clean one), heat 1/2 cup of oil. Add 1 teaspoon of cumin seeds and 1-2 small cinnamon sticks. Fry for a few seconds until fragrant. Then, add the blended green paste (from Step 3). Cook the paste in the oil until any remaining water evaporates, the oil separates, and the paste changes color slightly.
Add Dry Spices
Once the paste is well-cooked and the oil has separated, add 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of coriander powder, and 1/2 teaspoon of cumin powder. Mix well and cook for a few minutes to ensure the raw smell of the spices is gone.
Incorporate Yogurt
Lower the heat to low. Add 1 cup of well- yogurt to the gravy. Mix thoroughly with the paste. Cover the pan and let it cook for on low heat until the yogurt water dries up, its raw flavor is gone, and the oil separates again, indicating a well-cooked gravy.
Add Fresh Cream
After the yogurt has cooked down and the oil has separated, add 4 tablespoons of fresh cream. Mix well and cook for another . This will make the gravy extra creamy and rich. (You can skip cream if preferred).
Combine Eggs with Gravy
Gently add the fried eggs (from Step 4) to the gravy. Carefully mix them into the gravy using a light hand to avoid breaking the eggs. Add 2 whole green chilies and 1 teaspoon of Kasuri methi (crushed dried fenugreek leaves). Mix gently again. Cover the pan and let it on low heat for to allow the flavors to meld.
Garnish and Serve
Garnish the Mughalai Anda Gravy with freshly chopped coriander. Serve hot with naan, roti, or rice.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 swaps
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
Variations
Simple ways to adapt this recipe.
- For a less creamy version
You can skip the fresh cream and only use yogurt.
- Add a pinch of garamCustomise
Add a pinch of garam masala at the end for an extra aromatic touch.
Helpful Tips
Small details that can improve the final result.
Your Notes
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