A truly royal dish, Anda Pasanda features hard-boiled eggs bathed in a luxurious, creamy gravy. This Mughlai classic gets its rich texture from a fragrant paste of cashews, almonds, and yogurt, making it a perfect centerpiece for a special meal.
Prep25 min
Cook35 min
Soak30 min
Servings4
Serving size: 1 cup(1 cup curry with 2 boiled eggs)
449cal
20gprotein
18gcarbs
Ingredients
8 pcs Eggs (hard-boiled and peeled)
1 tbsp Vegetable Oil (for frying eggs)
0.5 tsp Turmeric Powder (divided: 1/4 tsp for eggs, 1/4 tsp for gravy)
1 tsp Kashmiri Red Chili Powder (divided: 1/4 tsp for eggs, 3/4 tsp for gravy)
0.25 cup Cashew Nuts (soaked in hot water for 30 minutes)
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
Rich, creamy Anda Pasanda with warm Butter Naan. A protein-packed, melt-in-mouth delight for any meal!
This awadhi dish is perfect for lunch. With 900.03 calories and 29.33g of protein per serving, it's a nutritious choice for your meal plan.
34gfat
4 pcs Green Cardamom (lightly crushed)
4 pcs Cloves
1 inch Cinnamon Stick
1 tbsp Ginger Garlic Paste
1.5 tsp Coriander Powder
1 cup Curd (full-fat, whisked until smooth)
1 cup Hot Water (or milk, adjust as needed)
1 tsp Salt (or to taste)
0.5 tsp Garam Masala
1 tsp Kasuri Methi (crushed between palms)
2 tbsp Fresh Cream
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare Pastes and Eggs
Drain the soaked cashews and almonds. Grind them with 2-3 tablespoons of water into a very smooth, fine paste. Set aside.
In a separate grinder, blend the chopped onions into a smooth paste without adding any water. Set aside.
Gently prick the hard-boiled eggs all over with a fork. In a small bowl, toss the eggs with 1/4 tsp turmeric powder and 1/4 tsp Kashmiri red chili powder.
Heat 1 tbsp of oil in a pan over medium heat. Shallow fry the coated eggs for 2-3 minutes, turning gently, until they are lightly golden. Remove and set aside.
2
Sauté Aromatics and Onion Paste
In the same pan or a kadai, heat 3 tbsp of ghee over medium heat.
Add the bay leaf, green cardamoms, cloves, and cinnamon stick. Sauté for about 30 seconds until they become fragrant.
Add the onion paste and cook, stirring frequently, for 10-12 minutes until it turns golden brown and the ghee starts to separate from the paste.
3
Cook Spices and Nut Paste
Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
Add the coriander powder, the remaining 1/4 tsp turmeric powder, and the remaining 3/4 tsp Kashmiri red chili powder. Stir and cook for 30-40 seconds.
Now, add the prepared cashew-almond paste. Cook on low-medium heat for 4-5 minutes, stirring continuously, until the paste thickens and you see ghee glistening at the edges.
4
Build and Simmer the Gravy
Reduce the heat to the lowest setting. Slowly add the whisked curd, stirring constantly and vigorously to prevent it from curdling. Cook for 2-3 minutes until it is well incorporated.
Pour in 1 cup of hot water (or milk for extra richness) and salt. Mix well and bring the gravy to a gentle simmer.
Gently slide the fried eggs into the gravy. Cover and let it simmer on low heat for 6-8 minutes, allowing the eggs to absorb the flavors of the curry.
5
Finish and Garnish
Stir in the garam masala, crushed kasuri methi, and fresh cream. Mix gently and cook for just one more minute. Do not let the gravy boil after adding the cream.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the Anda Pasanda rest for 5-10 minutes for the flavors to meld before serving.
4
Serving size: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
