Egg Pasanda, Butter Naan and Kachumber Salad

Instructions

1. 1

   Prepare Eggs & Pasanda Paste

   • Place eggs in a saucepan and cover with cold water. Bring to a boil, then cook for 10-12 minutes to hard-boil. Drain, cool in ice water, peel, and slice in half lengthwise. Set aside.
   • While eggs are boiling, soak cashew nuts, almonds, and poppy seeds in 1/2 cup of hot water for at least 20 minutes.
   • Drain the soaked nuts and seeds. Transfer them to a blender along with the chopped onion, ginger, garlic, and green chilies.
   • Blend to a very smooth paste. Add a tablespoon or two of water if needed to facilitate grinding.
2. 2

   Coat & Fry the Eggs

   • In a shallow bowl, combine besan, 0.25 tsp turmeric powder, 0.25 tsp red chili powder, and 0.25 tsp salt.
   • Gradually add 3-4 tbsp of water, whisking continuously to form a thin, lump-free batter.
   • Heat 2 tbsp of ghee in a non-stick pan over medium heat. The ghee should be hot but not smoking.
   • Gently dip each egg half into the batter, ensuring a light, even coating. Carefully place it in the hot ghee.
   • Shallow fry for 2-3 minutes on each side until the coating is golden brown and crisp. Remove the fried eggs and set them on a plate.
3. 3

   Cook the Gravy Base

   • In the same pan, add the remaining 1 tbsp of ghee. Add the whole spices: bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30-40 seconds until they release their aroma.
   • Add the prepared pasanda paste to the pan. Cook on low-medium heat for 8-10 minutes, stirring frequently to prevent sticking. The paste is cooked when it thickens, darkens slightly, and ghee begins to separate at the edges.
   • Reduce the heat to the lowest setting. Slowly pour in the whisked curd while stirring continuously. This prevents the curd from splitting. Cook for 2-3 minutes until well incorporated.
4. 4

   Simmer the Curry

   • Add the powdered spices: remaining 0.25 tsp turmeric powder, 0.5 tsp red chili powder, coriander powder, and 1 tsp salt. Stir well and cook for 1 minute until fragrant.
   • Pour in 1.5 cups of water, stir to combine everything, and bring the gravy to a gentle simmer.
   • Carefully slide the fried egg halves into the simmering gravy.
   • Cover the pan and let it cook on low heat for 5-7 minutes. This allows the eggs to absorb the rich flavors of the gravy.
5. 5

   Finish & Garnish

   • Uncover the pan. Gently stir in the fresh cream and garam masala.
   • Crush the kasuri methi between your palms to release its aroma and sprinkle it over the curry. Mix gently.
   • Simmer for just one more minute, then turn off the heat. Do not overcook after adding cream.
   • Garnish with freshly chopped coriander leaves. Serve hot with naan, roti, or jeera rice.