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A rich and tangy Hyderabadi curry featuring hard-boiled eggs simmered in a creamy, nutty gravy made from peanuts, coconut, and sesame seeds. This flavorful dish is a perfect side for biryani or roti.
For 4 servings
Roast the Masala Ingredients
Grind the Masala Paste
Prepare and Sauté the Eggs
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A rich and tangy Hyderabadi curry featuring hard-boiled eggs simmered in a creamy, nutty gravy made from peanuts, coconut, and sesame seeds. This flavorful dish is a perfect side for biryani or roti.
This hyderabadi recipe takes 55 minutes to prepare and yields 4 servings. At 458.06 calories per serving with 18.13g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Make the Curry Base (Tadka)
Cook the Masala and Simmer the Gravy
Finish the Salan
Replace the hard-boiled eggs with pan-fried paneer cubes or large chunks of vegetables like potatoes, cauliflower, or bell peppers.
For a nut-free version, you can substitute the peanuts with an equal amount of poppy seeds (khus khus) or roasted gram dal (pottukadalai).
Add 2-3 whole dried red chilies during the tempering (tadka) stage and increase the amount of red chili powder for extra heat.
Eggs are a complete protein source, essential for muscle building, tissue repair, and overall body function. Peanuts also contribute to the protein content.
The gravy base made from peanuts, sesame seeds, and coconut provides monounsaturated and polyunsaturated fats, which are beneficial for heart health.
Spices like turmeric contain curcumin, a compound with potent anti-inflammatory and antioxidant properties, while cumin aids in digestion.
The combination of protein, healthy fats, and carbohydrates in this dish provides a steady release of energy, keeping you full and satisfied for longer.
One serving of Anda ka Salan (approximately 2 eggs with gravy) contains around 415-430 calories, primarily from the eggs, oil, peanuts, and coconut.
Anda ka Salan can be part of a balanced diet. It is rich in protein from eggs and contains healthy fats from nuts and seeds. However, it is also calorie-dense due to the oil and nutty paste, so portion control is recommended.
Yes, you can make a vegan version called 'Salan'. Simply omit the eggs and use firm tofu cubes, potatoes, or a mix of vegetables like eggplant and bell peppers instead. The gravy base is already vegan.
This curry pairs exceptionally well with Hyderabadi Biryani. It also tastes great with plain steamed rice, jeera rice, roti, naan, or parathas.
You can store leftover Anda ka Salan in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight. Reheat gently on the stovetop or in the microwave.
If your gravy is too thin, you can simmer it for a few more minutes with the lid off to allow some of the water to evaporate. Be careful not to over-thicken it, as it will thicken further upon cooling.