Mughlai Anda Masala is a rich, aromatic dish that showcases boiled eggs simmered in a luscious, spiced gravy made with tomatoes, yogurt, and cashew paste. This classic Mughlai-inspired recipe is perfect for indulging in bold and luxurious Indian flavors.
Why You’ll Love This Recipe
- Rich and Creamy: The cashew paste and yogurt create a decadent gravy.
- Full of Flavor: The blend of spices adds depth and warmth to the dish.
- Versatile: Pairs beautifully with naan, roti, or steamed rice.
- Quick and Easy: Ready in just 35 minutes.
Ingredients
- 6 boiled eggs, peeled
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 2 tablespoons yogurt (whisked)
- 2 tablespoons cashew paste (soak cashews in water and blend into a paste)
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 1/4 teaspoon cardamom powder
- 1 cup water (adjust for desired consistency)
- Salt to taste
- Fresh cilantro for garnish
Directions
- Prepare the Tempering:
- Heat oil in a pan over medium heat.
- Add cumin seeds and let them sizzle until aromatic.
- Cook the Base:
- Add the chopped onions and sauté until golden brown.
- Stir in the ginger-garlic paste and cook for another minute until fragrant.
- Add the Spices:
- Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well to combine the flavors.
- Incorporate the Tomato Base:
- Pour in the tomato puree and cook until the oil begins to separate from the mixture, about 5-7 minutes.
- Create the Creamy Gravy:
- Stir in the yogurt and cashew paste, mixing continuously to avoid curdling. Cook for 2-3 minutes.
- Simmer the Gravy:
- Add water to achieve the desired consistency. Season with salt and let the gravy simmer for 5 minutes.
- Flavor the Eggs:
- Gently make small slits in the boiled eggs and add them to the gravy.
- Allow the eggs to absorb the flavors as the dish simmers for another 5 minutes.
- Finish with Aromatics:
- Sprinkle cardamom powder over the dish and garnish with fresh cilantro.
- Serve:
- Serve hot with naan, roti, or steamed rice for an indulgent Mughlai experience.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Calories: Approximately 240 kcal per serving
Variations
- Vegan Version: Substitute boiled eggs with tofu or boiled potatoes, and replace yogurt with coconut milk.
- Spicier Option: Add extra red chili powder or a pinch of Kashmiri chili for a vibrant color and heat.
- Herb Variations: Use mint or fenugreek leaves for a unique twist.
- Nut-Free Alternative: Use almond paste or skip the cashews entirely for a lighter gravy.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze the gravy (without eggs) for up to 1 month. Add freshly boiled eggs when reheating.
- Reheating: Warm on the stovetop over low heat, stirring occasionally.
FAQs
Can I use canned tomatoes?
Yes, canned tomatoes work well. Use about 1 cup of crushed tomatoes as a substitute.
What is cashew paste, and how do I make it?
Cashew paste is made by soaking cashews in water for 15-20 minutes and blending them into a smooth paste.
Can I skip the yogurt?
Yes, you can replace it with cream or coconut milk for a dairy-free version.
How do I make the gravy thicker?
Simmer the gravy longer or add a teaspoon of cornstarch mixed with water for a thicker consistency.
Can I make this dish ahead of time?
Yes, the flavors deepen over time. Prepare the dish a day in advance and reheat before serving.
What other proteins can I use?
This gravy pairs well with chicken, paneer, or shrimp for a different take.
Is this dish spicy?
The spice level is mild to medium. Adjust the red chili powder and garam masala to your taste.
Can I use store-bought garam masala?
Yes, store-bought garam masala works perfectly, but homemade offers a fresher flavor.
How do I serve Mughlai Anda Masala?
Serve with naan, paratha, or steamed basmati rice for a complete meal.
Can I add cream to the gravy?
Yes, adding a tablespoon of cream will enhance the richness of the dish.
Conclusion
Mughlai Anda Masala is a rich and flavorful dish that’s easy to prepare and perfect for any occasion. Its creamy texture, bold spices, and versatile ingredients make it a standout recipe in Indian cuisine. Pair it with warm naan or rice to enjoy a taste of Mughlai luxury in your own home!
Print
Mughlai Anda Masala
- Total Time: 35 minutes
- Yield: 4 1x
- Diet: Vegetarian
Description
Mughlai Anda Masala is a rich, spiced dish of boiled eggs in a creamy tomato, yogurt, and cashew gravy, perfect for bold Indian flavors.
Ingredients
- 6 boiled eggs, peeled
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 2 tablespoons yogurt (whisked)
- 2 tablespoons cashew paste (soak cashews in water and blend into a paste)
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 1/4 teaspoon cardamom powder
- 1 cup water (adjust for desired consistency)
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Prepare the Tempering:
- Heat oil in a pan over medium heat.
- Add cumin seeds and let them sizzle until aromatic.
- Cook the Base:
- Add the chopped onions and sauté until golden brown.
- Stir in the ginger-garlic paste and cook for another minute until fragrant.
- Add the Spices:
- Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well to combine the flavors.
- Incorporate the Tomato Base:
- Pour in the tomato puree and cook until the oil begins to separate from the mixture, about 5-7 minutes.
- Create the Creamy Gravy:
- Stir in the yogurt and cashew paste, mixing continuously to avoid curdling. Cook for 2-3 minutes.
- Simmer the Gravy:
- Add water to achieve the desired consistency. Season with salt and let the gravy simmer for 5 minutes.
- Flavor the Eggs:
- Gently make small slits in the boiled eggs and add them to the gravy.
- Allow the eggs to absorb the flavors as the dish simmers for another 5 minutes.
- Finish with Aromatics:
- Sprinkle cardamom powder over the dish and garnish with fresh cilantro.
- Serve:
- Serve hot with naan, roti, or steamed rice for an indulgent Mughlai experience.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Cuisines
- Method: Stovetop
- Cuisine: Mughlai, Indian
Keywords: Mughlai Anda Masala