Anda ka Salan
Hard-boiled eggs simmered in a rich, tangy, and nutty Hyderabadi-style gravy. A perfect use for leftover boiled eggs, this curry brings together the warmth of roasted peanuts, sesame, and coconut with the subtle heat of green chilies. Serve it with steamed rice or naan for a meal that feels both special and comforting.
For 4 servings
- prep · ~10 min
Boil and prepare the eggs.
Place eggs in a saucepan, cover with cold water by an inch, and bring to a rolling boil. Boil for 8-10 minutes, then transfer to an ice bath. Once cool, peel and pat dry. Prick the eggs all over with a fork.
TIPPricking helps the eggs absorb the gravy's flavor and prevents bursting during frying. - fry · ~4 min
Fry the boiled eggs until golden.
Heat 1 tablespoon oil in a heavy-bottomed pan over medium heat. Gently add the boiled eggs and fry, turning occasionally, until uniformly golden-brown on the surface. Remove and set aside.
- roast · ~3 min
Dry roast the nuts and seeds.
In the same pan, reduce heat to low. Add peanuts and dry roast until fragrant and lightly spotted. Add sesame seeds and desiccated coconut, stirring constantly until golden. Transfer to a plate to cool.
TIPRoast separately if your pan is small — sesame seeds and coconut burn much faster than peanuts. - saute · ~11 min
Caramelize the onions.
1.Add the remaining 2 tablespoons oil to the pan and heat on medium.2.Add sliced onions and a pinch of salt. Sauté, stirring often, until deep golden brown (8-10 minutes).3.Add ginger-garlic paste and cook until the raw smell disappears. - saute · ~8 min
Cook the tomato base.
1.Lower the heat and add turmeric, red chili, coriander, and cumin powder.2.Stir for 20-30 seconds until fragrant, then add chopped tomatoes.3.Cook until the tomatoes are completely soft, mushy, and oil starts to separate from the sides. - mix · ~2 min
Blend the masala paste.
Turn off the heat. Transfer the cooled roasted nut mixture and the cooked onion-tomato masala to a blender jar. Add ½ cup water and grind to a very smooth, fine paste.
- simmer · ~12 min
Simmer the gravy.
1.Pour the blended paste back into the pan. Add the remaining 1 cup water and stir well.2.Mix in the tamarind paste and salt. Bring the gravy to a gentle simmer.3.Simmer on low heat, partially covered, for 10-12 minutes. Stir occasionally to prevent sticking.TIPThe gravy should thicken and turn glossy. If it gets too thick, add a splash of water. - simmer · ~5 min
Add the fried eggs to the gravy.
Gently slide the fried eggs into the simmering gravy. Add the slit green chilies. Spoon some gravy over the eggs and simmer for 5 more minutes so the eggs heat through and absorb the flavors.
- garnish · ~5 min
Finish with garam masala and coriander.
Turn off the heat. Sprinkle garam masala and fresh coriander leaves over the top. Do not stir after adding the garam masala; let it rest covered for 5 minutes before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Prick the boiled eggs all over with a fork before frying—this allows the gravy to seep into the eggs for extra flavor.
- 2Roast peanuts, sesame, and coconut on low heat and stir constantly; sesame and coconut burn in seconds.
- 3Caramelize the onions until deep golden brown for a rich, sweet base that balances the tangy tamarind.
- 4Blend the masala into a very smooth paste—a coarse paste won't give the gravy its signature silky texture.
- 5Let the finished curry rest covered for 5 minutes after adding garam masala to allow the aroma to infuse.
- 6If making ahead, store the gravy and fried eggs separately; combine and reheat gently to keep eggs from turning rubbery.
Adapt it for your goals.
Low-Oil
Skip frying the boiled eggs—just slice them in half and add directly to the simmering gravy. Reduce oil for sautéing onions to 1 tablespoon; the gravy will still be rich thanks to the nut paste.
Protein PackedProtein-Packed
Replace half the eggs with firm paneer cubes (paneer ka salan style) or add chickpeas for extra heft. Both soak up the tangy gravy beautifully.
VeganVegan
Substitute the eggs with boiled baby potatoes or tofu (shallow-fried until golden). Use oil instead of ghee and skip the eggs entirely for a plant-based version.
Extra TangyExtra Tangy
Increase tamarind paste to 2 teaspoons and add a small diced raw mango while cooking the tomatoes. This version is beloved in Hyderabad during summer months.
MilderMilder
Deseed the green chilies before adding to the gravy, or replace them with a bell pepper for a family-friendly version that still gets the slight grassy note.
Why this is on our healthy list.
High-Quality Protein from Eggs
Eggs provide all nine essential amino acids, making this curry a satisfying meal that supports muscle repair and keeps you full longer.
Healthy Fats from Nuts and Seeds
Peanuts and sesame seeds offer heart-friendly unsaturated fats, along with vitamin E and magnesium, in a small but impactful serving.
Antioxidants from Spices
Turmeric and coriander powder bring anti-inflammatory compounds, while tamarind provides polyphenols that support digestion.
Low-Carb and Gluten-Free
This dish is naturally free of gluten and grains, making it suitable for low-carb and gluten-sensitive diets when served without rice or naan.
Frequently asked questions
Yes, but skip the dry-roasting step—just grind them directly with the other ingredients. Adjust salt as store-bought peanuts are often salted.
