Egg Pasanda Sliders

Instructions

1. 1

   Prepare Eggs and Nut Paste

   • Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10 minutes for hard-boiled eggs.
   • Drain the hot water and transfer the eggs to an ice bath to stop the cooking process. Once cool, peel and slice them in half lengthwise.
   • In a small bowl, soak cashews and poppy seeds in 1/2 cup of warm water for at least 15-20 minutes.
   • Drain the soaked nuts and seeds, then transfer to a grinder. Blend into a very smooth paste, adding a tablespoon or two of water if needed to facilitate grinding.
2. 2

   Cook the Pasanda Gravy

   • Heat ghee in a wide pan over medium heat. Add the cinnamon stick, green cardamom pods, and cloves. Sauté for 30-40 seconds until fragrant.
   • Add the finely chopped onions and cook, stirring occasionally, for 8-10 minutes until they turn a deep golden brown.
   • Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Add turmeric powder, Kashmiri red chili powder, and coriander powder. Sauté for 30 seconds.
   • Add the prepared cashew-poppy seed paste. Cook for 4-5 minutes, stirring continuously, until the paste thickens and you see oil separating at the edges.
   • Reduce the heat to low. Add the whisked curd gradually, stirring constantly to prevent it from curdling. Cook for 2-3 minutes until it is well incorporated into the masala.
3. 3

   Simmer Eggs and Finish Gravy

   • Add salt, sugar, and 1 cup of water to the pan. Stir well and bring the gravy to a gentle simmer.
   • Carefully place the halved eggs into the gravy with the cut-side facing up. Gently spoon some of the gravy over the eggs.
   • Cover the pan and simmer on low heat for 5-7 minutes, allowing the eggs to absorb the flavors. The gravy should be thick and creamy.
   • Uncover, then gently stir in the garam masala, crushed kasuri methi, and fresh cream. Cook for one final minute, then turn off the heat.
4. 4

   Toast Buns and Assemble Sliders

   • Slice the slider buns in half horizontally.
   • Melt butter on a skillet or tawa over medium heat. Place the buns cut-side down and toast for 1-2 minutes until golden brown and crisp.
   • To assemble, place the bottom half of a toasted bun on a plate. Place one egg half on it.
   • Spoon a generous amount of the thick Pasanda gravy over the egg.
   • Top with a few rings of sliced onion and a sprinkle of fresh coriander leaves.
   • Cover with the top bun and serve immediately while warm.