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A truly royal dish, Anda Pasanda features hard-boiled eggs bathed in a luxurious, creamy gravy. This Mughlai classic gets its rich texture from a fragrant paste of cashews, almonds, and yogurt, making it a perfect centerpiece for a special meal.
For 4 servings
Prepare Pastes and Eggs
Sauté Aromatics and Onion Paste
Cook Spices and Nut Paste
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A truly royal dish, Anda Pasanda features hard-boiled eggs bathed in a luxurious, creamy gravy. This Mughlai classic gets its rich texture from a fragrant paste of cashews, almonds, and yogurt, making it a perfect centerpiece for a special meal.
This mughlai recipe takes 60 minutes to prepare and yields 4 servings. At 449.32 calories per serving with 19.66g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build and Simmer the Gravy
Finish and Garnish
Replace the eggs with 250g of paneer cubes, shallow-fried until golden. This variation is known as Paneer Pasanda.
Add a few strands of saffron soaked in 2 tablespoons of warm milk along with the fresh cream for a more aromatic and royal flavor.
Substitute eggs with firm tofu or boiled potatoes. Use coconut yogurt or a vegan cream alternative instead of dairy curd and cream, and use oil instead of ghee.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Almonds and cashews contribute monounsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels.
The use of curd (yogurt) and milk provides a good amount of calcium and phosphorus, which are vital minerals for maintaining strong and healthy bones.
Anda Pasanda is a rich and indulgent dish. While it's high in protein from eggs and contains healthy fats from nuts, it is also high in calories and saturated fat due to the use of ghee and cream. It's best enjoyed in moderation as part of a balanced diet, perhaps for special occasions.
One serving of Anda Pasanda contains approximately 450-480 calories, depending on the exact amount of ghee, cream, and nuts used.
Curdling usually happens when cold yogurt is added to a hot pan. To prevent this, always use room temperature yogurt, whisk it until completely smooth, and add it to the pan on the lowest possible heat while stirring continuously.
Yes, you can prepare the gravy a day in advance and store it in the refrigerator. When ready to serve, gently reheat the gravy and add the freshly boiled and fried eggs. Simmer for a few minutes before finishing with cream and garnish.
This creamy curry pairs beautifully with Indian breads like Naan, Roti, or Lachha Paratha. It also goes well with aromatic rice dishes like Jeera Rice or a simple Pulao.
The nut paste is fundamental to the creamy texture and flavor of a 'Pasanda'. If you have a nut allergy, you could try using a paste of soaked poppy seeds (khus khus) and melon seeds (magaz) for a similar creamy consistency.