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)
Experience the magic of Mughlai cuisine with this incredibly flaky, multi-layered flatbread. Each bite reveals delicate, paper-thin layers crisped to perfection with ghee. A true showstopper for any meal.
Rich, creamy Anda Pasanda with flaky Warqi Paratha – a perfectly spiced and soul-satisfying treat!
This mughlai dish is perfect for lunch. With 1054.4 calories and 26.22g 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.
605cal
7gprotein
48gcarbs
42gfat
Ingredients
2 cup Maida (plus more for dusting)
0.75 cup Ghee (melted, divided)
1 tsp Salt
0.75 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of maida and 1 tsp of salt. Mix well.
Add 2 tbsp of melted ghee to the flour and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should be soft but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create the Layering Paste (Satha)
While the dough rests, prepare the layering paste. In a small bowl, whisk together 1/2 cup of melted ghee and 2 tbsp of maida until you get a smooth, lump-free paste. This paste is key to creating the distinct layers.
3
Layer and Coil the Dough
After resting, divide the dough into 8 equal portions and roll them into smooth balls.
Take one dough ball and dust it lightly with dry maida. Roll it out as thinly as possible into a large, translucent circle, about 9-10 inches in diameter.
Spread about 1-2 tsp of the prepared ghee-flour paste evenly over the entire surface of the rolled dough.
Starting from one edge, carefully fold the dough back and forth like a paper fan to create fine pleats. You will end up with a long, pleated strip.
Gently hold both ends of the pleated strip and stretch it slightly to elongate it.
Begin coiling the strip from one end, tucking it under as you go, to form a tight spiral or pinwheel. Press the loose end gently into the center of the coil.
Repeat this process for all the dough balls. Cover the prepared coils and let them rest for another 10-15 minutes.
4
Roll and Cook the Parathas
Heat a tawa or a flat, heavy-bottomed skillet over medium heat.
Take one rested coil and place it on a lightly floured surface. Gently flatten it with your palm.
With a light hand, roll it out into a circle about 5-6 inches in diameter. Do not press too hard, as this can merge the layers.
Place the paratha on the hot tawa. Cook for 30-45 seconds, or until small bubbles appear on the surface.
Flip the paratha and drizzle about 1 tsp of the remaining melted ghee around the edges and on top. Cook for another minute.
Flip again, drizzle another tsp of ghee, and cook while pressing gently with a spatula until both sides are golden brown, crisp, and the layers are visible.
Repeat for all the remaining coils, adding ghee for each paratha.
5
Serve
Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms (you can use a kitchen towel to protect your hands) to fluff it up and separate the layers.
Serve immediately with rich curries like Chicken Korma, Paneer Butter Masala, or with kebabs.
