Shahi Anda Curry (Egg Curry)

Name: Shahi Anda Curry (Egg Curry)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 4 egg hard-boiled eggs (halved); 0.25 cup Oil (divided); 1 tbsp ghee (clarified butter), optional; 2 tbsp chopped fresh coriander, for garnish; 0.5 cup Barista (golden fried onions); 15 Cashews (kaju), divided; 2 tbsp Yogurt (curd); 2 tsp Ginger-garlic paste; 1 tsp Cumin seeds; 1 cup Tomato puree (freshly ground); 1 tsp Coriander powder; 0.5 tsp Cumin powder; 0.5 tsp Garam masala; 1 tsp Red chilli powder; 1 tsp Sugar; 1.5 cups Hot water (divided); 1 tsp Kasuri Methi (dried fenugreek leaves, crushed); 2 sprigs Green chillies (slit); Salt, to taste

Restaurant Style Egg Curry with Barista (Fried Onion) Gravy

Bring the luxury of fine dining to your dinner table with this Shahi Anda Curry. Unlike a basic egg masala, this recipe uses a velvety cashew and fried onion paste to create a thick, indulgent gravy that feels truly royal. This creamy egg curry is the perfect balance of mild sweetness and warm Indian spices. By searing the boiled eggs before adding them to the sauce, you...

egg hard-boiled eggs (halved)

ghee (clarified butter), optional

chopped fresh coriander, for garnish

Barista (golden fried onions)

Cashews (kaju), divided

Tomato puree (freshly ground)

Kasuri Methi (dried fenugreek leaves, crushed)

Green chillies (slit)

Calories

395.0kcal (19.75%)

Protein

10.9g (21.76%)

Step 1

In a grinder, combine the fried onions, cashews, yogurt, and ginger-garlic paste. Blend into a smooth, thick paste. Add a splash of water, if required. Set this aside.

Step 1

Heat 1 tablespoon of oil in a large pan over medium heat.

Step 2

Place the egg halves yolk-side down. Sear them without moving until the edges are golden and crisp. Flip gently to lightly brown the other side, then remove and set aside.

Step 1

In the same pan, add the remaining oil.

Step 2

Once hot, add the cumin seeds and let them sizzle.

Step 3

Add ground tomatoes and cook, stirring occasionally, until the moisture evaporates and the oil begins to separate.

Step 1

Add the prepared barista paste and ½ cup of hot water to the pan. Sauté well until the oil starts releasing from the sides.

Step 2

Add the coriander powder, cumin powder, garam masala, red chilli powder, sugar, and salt.

Step 3

Pour in the remaining hot water to reach your desired consistency, mix thoroughly, and cook until the oil surfaces.

Step 1

Gently place the seared eggs and 4-6 cashews into the gravy. Cover and simmer for 4-5 minutes, allowing the eggs to absorb the flavours.

Step 1

Add crushed kasuri methi, slit green chillies, and ghee (if using). Cover and cook on low heat for another 2 minutes.

Step 2

Turn off the heat and let the curry rest for 5 minutes for the flavours to settle.

Step 3

Garnish with fresh coriander.

Step 1

Serve hot with butter garlic naan, laccha paratha, roti, or steamed rice.