A rich and tangy Hyderabadi curry featuring hard-boiled eggs simmered in a creamy, nutty gravy made from peanuts, coconut, and sesame seeds. This flavorful dish is a perfect side for biryani or roti.
Prep20 min
Cook35 min
Servings4
Serving size: 2 eggs with gravy(Serving includes 1 cup of curry and 2 boiled eggs.)
458cal
18gprotein
22gcarbs
35g
Ingredients
8 pcs Eggs (hard-boiled and peeled)
0.25 cup Peanuts (raw)
2 tbsp Sesame Seeds
0.25 cup Desiccated Coconut
2 medium Onion (1 roughly chopped for the paste, 1 finely chopped for the gravy)
A fragrant Hyderabadi rice pilaf cooked with whole spices, fried onions, and fresh mint. This simple one-pot dish is the perfect companion for rich, spicy curries and is a staple at celebrations.
Protein-packed Anda Salan with aromatic Bagara Rice – a perfectly spiced, homestyle comfort meal that's energy-giving!
This hyderabadi dish is perfect for dinner. With 834.51 calories and 24.259999999999998g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tbsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (adjust to taste)
1 tsp Coriander Powder
2 tbsp Tamarind Paste
1 tsp Jaggery (grated, or substitute with 1 tsp sugar)
1.5 tsp Salt (or to taste)
0.5 tsp Garam Masala
2.5 cup Water (divided for grinding and gravy)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Roast the Masala Ingredients
In a dry pan over medium heat, roast the peanuts until fragrant and lightly browned (about 3-4 minutes). Remove and set aside.
In the same pan, toast the sesame seeds until they start to pop (about 1 minute). Remove immediately.
Finally, toast the desiccated coconut until it turns light golden brown (about 1-2 minutes). Remove and set aside.
In the same pan, add 1 tsp of oil and sauté the roughly chopped onion until it turns golden brown. Let all roasted ingredients cool completely.
2
Grind the Masala Paste
Transfer the cooled peanuts, sesame seeds, coconut, and browned onion to a grinder jar.
Add 1/2 cup of water and grind to a very smooth, fine paste. Set this paste aside.
3
Prepare and Sauté the Eggs
Using a knife, make a few shallow, lengthwise slits on each hard-boiled egg. This helps them absorb the gravy's flavor.
Heat 1 tbsp of oil in a wide pan or kadai over medium heat. Add the slit eggs and sauté for 2-3 minutes, until they develop a light golden, slightly crisp layer. Remove the eggs and set them aside.
4
Make the Curry Base (Tadka)
In the same pan, add the remaining 3 tbsp of oil. Once hot, add the mustard seeds and let them splutter.
Add the cumin seeds, fenugreek seeds, and curry leaves. Sauté for 30 seconds until aromatic.
Add the finely chopped onion and cook for 5-6 minutes, stirring occasionally, until it becomes soft and golden brown.
5
Cook the Masala and Simmer the Gravy
Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
Lower the heat and add the ground masala paste. Cook for 7-8 minutes, stirring frequently, until the paste thickens and you see oil separating from the sides.
Add the turmeric, red chili powder, and coriander powder. Mix well and cook for another minute.
Stir in the tamarind paste, jaggery, and salt.
Pour in 2 cups of water, mix thoroughly to combine, and bring the gravy to a boil.
6
Finish the Salan
Once boiling, reduce the heat to low, cover the pan, and let the gravy simmer for 10-12 minutes. The gravy will thicken, and a layer of oil will appear on the surface.
Gently slide the sautéed eggs into the simmering gravy.
Cover and cook for another 4-5 minutes on low heat, allowing the eggs to absorb the flavors.
Sprinkle garam masala and chopped coriander leaves over the top. Give it a gentle stir and turn off the heat. Let it rest for 5 minutes before serving.
4
Serving size: 1 cup
376cal
6gprotein
63gcarbs
11gfat
Ingredients
1.5 cup Basmati Rice (Rinsed and soaked for 30 minutes)
3 tbsp Ghee (Can be substituted with vegetable oil for a vegan version)
1 large Onion (Thinly sliced)
1 tsp Shahi Jeera (Also known as caraway seeds)
1 inch Cinnamon Stick
4 whole Cloves
3 pods Green Cardamom (Slightly crushed)
1 large Bay Leaf
1 whole Star Anise (Optional, but recommended for authentic flavor)
1 tbsp Ginger Garlic Paste
3 whole Green Chili (Slit lengthwise)
0.25 cup Mint Leaves (Fresh, roughly chopped)
3 cup Water (Use hot water for faster cooking)
1.5 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Rice: Rinse 1.5 cups of basmati rice under cold running water until the water runs clear. Soak the rice in ample water for 30 minutes. After soaking, drain it completely using a colander and set aside.
2
Sauté Spices (Baghar): Heat 3 tbsp of ghee in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add 1 tsp shahi jeera, a 1-inch cinnamon stick, 4 cloves, 3 green cardamom pods, 1 bay leaf, and 1 star anise. Sauté for 30-45 seconds until the spices release their aroma.
3
Caramelize Onions: Add 1 large, thinly sliced onion to the pot. Sauté, stirring frequently, for 8-10 minutes until the onions turn a deep golden brown. This step is crucial for the authentic color and flavor of the dish.
4
Sauté Aromatics: Add 1 tbsp of ginger-garlic paste and 3 slit green chilies. Cook for about 1 minute until the raw smell of the paste disappears. Then, add 0.25 cup of chopped mint leaves and stir for another 30 seconds.
5
Toast the Rice: Add the drained rice to the pot. Gently stir for 1-2 minutes, ensuring each grain is coated with the ghee and spices. Be careful not to break the delicate rice grains.
6
Cook the Rice: Pour in 3 cups of hot water and add 1.5 tsp of salt. Stir gently once to combine. Increase the heat to high and bring the water to a vigorous boil.
Steam the Rice (Dum): As soon as it boils, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15 minutes.
8
Rest and Fluff: After 15 minutes, turn off the heat but do not open the lid. Let the rice rest for another 10 minutes. This allows the grains to firm up and absorb any residual steam. Finally, open the lid and gently fluff the rice with a fork to separate the grains.
9
Garnish and Serve: Garnish with 2 tbsp of freshly chopped coriander leaves. Serve hot with your favorite curry, like Bagara Baingan or Dalcha.