Awadhi Egg Rezala
IndianIndian RecipesDesi eggsMedium
Awadhi rezala — boiled eggs in a creamy white yoghurt gravy with white pepper, cardamom and cashew paste.
Prep time15 min
Cook time30 min
Total time45 min
Servings4
Ingredients
- 6 eggs, boiled and peeled
- 1 cup yoghurt, whisked
- 2 tbsp cashew paste
- 2 green cardamoms
- 1 tsp white pepper
- 1/2 tsp ginger powder
- 1/2 tsp salt
- 2 tbsp oil or ghee
- Fresh coriander for garnish
Method
- Heat oil and add green cardamoms until fragrant.
- Lower the heat and add whisked yoghurt slowly, stirring constantly.
- Add cashew paste, white pepper, ginger powder and salt.
- Add the boiled eggs and simmer gently for 10 minutes.
- Garnish with coriander and serve with sheermal or naan.
Nutrition — estimated per serving
Calories (estimate)320 kcal
Protein (estimate)13 g
Fat (estimate)18 g
Carbs (estimate)10 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: boil eggs fully and keep the gravy on low heat so it does not split. Allergen: egg, milk, tree nuts (cashew). Substitute: use almond paste instead of cashew paste. Nutrition figures are estimates only, based on standard per-egg values.