A luxurious Mughlai curry where hard-boiled eggs are coated, fried, and then simmered in a rich, creamy gravy made from cashews, almonds, and aromatic spices. A royal treat for any special meal.
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
Creamy, perfectly spiced Egg Pasanda with melt-in-mouth Rumali Roti. Protein-packed and truly delicious!
This mughlai dish is perfect for lunch. With 1117.2 calories and 36.879999999999995g of protein per serving, it's a nutritious choice for your meal plan.
64gfat
0.75 tsp
Red Chili Powder
(divided)
1.25 tsp Salt (divided, or to taste)
3 tbsp Ghee
1 piece Bay Leaf
1 inch Cinnamon Stick
2 pieces Green Cardamom Pods
2 pieces Cloves
0.5 cup Curd (whisked until smooth)
1 tsp Coriander Powder
0.5 tsp Garam Masala
2 tbsp Fresh Cream
1 tsp Kasuri Methi (dried fenugreek leaves)
1.5 cup Water
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
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
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
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
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
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.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
