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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oil in a pan over medium flame. Add sliced onions and sauté until translucent and soft.
Add cashews and cook for another 2–3 minutes until lightly golden. Turn off heat and cool completely.
Transfer cooled onions and cashews to a blender, add the whisked curd, and blend into a smooth, lump-free paste. Set aside.
Lightly prick the surface of the boiled eggs with a fork or knife.
Heat 1 tbsp of oil in a pan over medium heat. Stir in turmeric, Kashmiri red chilli powder, and salt.
Add the eggs and shallow-fry for 2–3 minutes, tossing continuously until a golden, lightly blistered crust forms. Remove and set aside.
Heat mustard oil (or ghee) in a heavy-bottomed kadai until hot. Lower the flame slightly, add the cumin seeds, bay leaf, dry red chillies, cloves, green cardamom, and black peppercorns and stir until they sizzle and release their aroma.
Stir in finely chopped onions and cook until soft and lightly golden brown.
Add slit green chillies and ginger-garlic paste. Sauté for 1 minute until raw garlic aroma disappears.
Add the tomatoes and salt. Cook until the moisture evaporates and the tomatoes turn soft.
Stir in the Kashmiri red chilli powder, coriander powder, and a splash of water. Mix well and cook over medium heat until the oil begins to separate from the masala.
Turn heat to low. Pour in the prepared onion-cashew-curd paste, stirring continuously to prevent curd from curdling.
Pour in hot water to reach your desired consistency and bring the gravy to a gentle simmer. Cook over medium-low heat for 3–4 minutes until the oil separates again.
Gently add the fried eggs along with the crushed kasuri methi and garam masala. Cover with a lid and simmer over low heat for 3–4 minutes, allowing the eggs to absorb the gravy's flavours.
Turn off the heat and garnish with fresh coriander leaves. Keep the kadai covered for 5 minutes before serving to let the flavours settle.
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Always lower the flame when adding the curd-nut paste, and keep stirring continuously until it warms up.
For a lighter, subtle nuttiness, swap the cashews with blanched, skinless almonds or a blend of melon seeds (magaz).
Finish with a generous drizzle of heavy cream or a dab of white butter right before serving for an authentic restaurant-style gloss.
Can I use a different nut instead of cashews?
Yes, you can use blanched, skinless almonds or a blend of melon seeds (magaz) for a lighter texture.
What can I serve with Shahi Anda Masala?
It pairs well with garlic naan, lacchha paratha, tandoori roti, or jeera rice.
How do I prevent the curd from curdling?
Lower the flame and stir continuously when adding the curd-nut paste to prevent curdling.
Can I make this dish less spicy?
Yes, reduce the amount of Kashmiri red chilli powder and green chillies to suit your taste.
Is there a substitute for mustard oil?
You can use ghee instead of mustard oil for a different flavor profile.
