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
Scale
- 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