Mughlai Anda Masala served with naan and rice."

Mughlai Anda Masala

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Why You’ll Love This Recipe

Mughlai Anda Masala is a royal dish that brings together the rich culinary heritage of the Mughal era and the comforting flavors of Indian cuisine. This indulgent egg curry is characterized by its creamy, spicy, and aromatic gravy made with ground nuts, yogurt, and a blend of traditional spices. Whether you’re hosting a dinner party or craving something special for a weeknight meal, this dish is a perfect choice. It’s versatile, pairs beautifully with various breads or rice, and is surprisingly easy to prepare at home. A meal like this not only satisfies your taste buds but also takes you on a culinary journey through history.

Ingredients

  • For the Eggs:
    • 6 boiled eggs
    • 1 tablespoon oil
    • ½ teaspoon turmeric powder
    • ½ teaspoon red chili powder
  • For the Gravy:
    • 2 tablespoons oil
    • 1 tablespoon ghee (clarified butter)
    • 2 medium onions, finely chopped
    • 2 medium tomatoes, pureed
    • 1 tablespoon ginger-garlic paste
    • 1 green chili, slit
    • 10-12 cashew nuts, soaked and ground into a paste
    • ½ cup plain yogurt, whisked
    • ½ teaspoon turmeric powder
    • 1 teaspoon red chili powder
    • 1 teaspoon coriander powder
    • ½ teaspoon cumin powder
    • 1 teaspoon garam masala
    • ½ teaspoon sugar (optional)
    • Salt to taste
    • ½ cup water (adjust as needed)
    • 2 tablespoons fresh cream (optional)
  • For Garnish:
    • Fresh coriander leaves, chopped
    • A pinch of saffron strands (optional)

Directions

  1. Prepare the Eggs:
    • Peel the boiled eggs and make small slits around them to allow the masala to seep in.
    • Heat a tablespoon of oil in a pan, add the eggs, and sprinkle turmeric powder and red chili powder. Toss until the eggs are golden and slightly crispy. Set aside.
  2. Cook the Onions:
    • Heat oil and ghee in a heavy-bottomed pan. Add the finely chopped onions and sauté until golden brown. This step is crucial for a rich flavor.
  3. Make the Base:
    • Add ginger-garlic paste and the slit green chili to the onions. Cook for 2 minutes until the raw smell disappears.
    • Stir in the tomato puree and cook until the oil separates from the mixture.
  4. Incorporate Spices:
    • Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook for 1-2 minutes.
  5. Add Creaminess:
    • Mix the cashew nut paste and whisked yogurt into the pan. Stir continuously to avoid curdling. Cook for 3-4 minutes.
  6. Build the Gravy:
    • Pour in water to adjust the consistency and let it simmer for 5 minutes.
    • Add the fried eggs and cover them with the gravy. Allow them to cook on low heat for 5-7 minutes.
  7. Finishing Touches:
    • Sprinkle garam masala, sugar (if using), and fresh cream (optional). Simmer for 2 minutes.
  8. Garnish and Serve:
    • Garnish with chopped coriander leaves and saffron strands. Serve hot with naan, roti, or steamed basmati rice.

Servings and Timing

  • Servings: 4
  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Total Time: 45 minutes

Variations

  1. Vegetarian Version: Replace eggs with paneer (Indian cottage cheese) or boiled potatoes for a similar creamy, rich curry.
  2. Keto-Friendly: Use coconut cream instead of yogurt and skip the cashew paste to make it low-carb.
  3. Vegan Adaptation: Swap ghee with plant-based butter, yogurt with coconut yogurt, and cream with coconut milk.
  4. Spice Level: Adjust the number of green chilies and the quantity of red chili powder to suit your taste preferences.
  5. Nut-Free Alternative: Replace cashew paste with soaked sunflower seeds or white poppy seeds paste.

Storage and Reheating

  • Refrigeration: Store the Mughlai Anda Masala in an airtight container in the refrigerator for up to 3 days.
  • Freezing: You can freeze the curry (without eggs) for up to 2 months. Add freshly fried eggs while reheating.
  • Reheating: Heat in a pan on low flame, adding a splash of water or cream to adjust the consistency.
Ingredients for Mughlai Anda Masala on a wooden surface.

FAQs

  1. Can I make this curry ahead of time?
    • Yes, Mughlai Anda Masala tastes even better the next day as the flavors deepen. Prepare the gravy in advance and add freshly fried eggs when serving.
  2. What can I serve with this dish?
    • It pairs beautifully with naan, paratha, roti, or steamed basmati rice. For a more elaborate meal, serve it with a side of cucumber raita and a simple salad.
  3. Can I use store-bought fried onions?
    • Absolutely! Using store-bought fried onions can save time and add a similar depth of flavor.
  4. Is this dish spicy?
    • Mughlai Anda Masala has a balanced flavor profile with mild to moderate spice. You can adjust the spice level to your preference.
  5. How do I avoid curdling the yogurt?
    • Always whisk the yogurt before adding it to the gravy. Lower the heat and stir continuously to prevent curdling.

Conclusion

Mughlai Anda Masala is a dish that epitomizes the richness of Indian cuisine. Its creamy texture, aromatic spices, and delightful flavors make it a standout addition to your recipe collection. Whether you’re hosting a festive gathering or looking for a comforting meal, this curry is guaranteed to impress. With its versatile pairing options and easy customizations, you can make it your own while still honoring its royal roots. Give this recipe a try and transport your taste buds to the grandeur of Mughal kitchens, all from the comfort of your home.