mughlaiMediumeggetariangluten freelow carb

Anda Pasanda

Name: Anda Pasanda
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 6 pcs egg (hard-boiled, peeled, halved or pricked); 2 pcs onion (medium, finely sliced); 1 tbsp ginger-garlic paste; 2 pcs tomato (medium, pureed); 0.5 cup yogurt (whisked until smooth, at room temperature); 10 pcs almond (soaked and peeled, ground to paste); 1 tbsp ghee; 1 tbsp oil; 3 pcs green cardamom (lightly crushed); 3 pcs clove; 1 inch cinnamon stick; 1 pcs bay leaf; 2 pcs green chili (slit lengthwise); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 tsp kasuri methi (dried fenugreek leaves, crushed); 1 pinch salt; 0.75 cup water (for gravy, adjust for consistency); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(62)

TASTE SCORE

9/10

Hard-boiled eggs simmered in a rich, creamy yogurt-based gravy with a nutty almond paste, subtle warmth from whole spices, and a hint of cardamom. This Mughlai-inspired Anda Pasanda transforms simple eggs into a luxurious main dish that pairs beautifully with naan or rice.

PREP

15m

COOK

30m

SERVES

1 CUP CURRY WITH 2 BOILED EGGS

248 cal

SERVINGS

METHOD · 8 STEPS

prep
Prep the eggs and almond paste.
Soak almonds in warm water for 10 minutes, then peel and grind to a smooth paste with a tablespoon of water. Gently prick or halve the hard-boiled eggs.
fry · ~2 min
Fry the boiled eggs.
1.Heat 2 tbsp oil in a pan over medium heat.
2.Add the halved or pricked eggs and sauté until lightly golden (2 minutes).
3.Remove the eggs and set aside.
TIPDon't overcrowd the pan; fry in batches if needed to get an even golden crust.
temper · ~2 min
Temper the whole spices.
1.In the same pan, heat 1 tbsp oil and 1 tbsp ghee over medium heat.
2.Add bay leaf, cinnamon stick, cloves, and crushed cardamom.
3.Sauté for 30 seconds until fragrant.
saute · ~12 min
Cook the onions and aromatics.
1.Add the sliced onions and sauté until deep golden brown (8-10 minutes).
2.Add the ginger-garlic paste and cook until the raw smell disappears (1 minute).
3.Add the turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds.
TIPPatience with the onions is key. Deep golden brown gives the gravy its rich color and sweetness.
saute · ~10 min
Cook the tomato and yogurt base.
1.Add the pureed tomatoes and cook until oil separates from the mixture (4-5 minutes).
2.Lower the heat to the minimum, then add the whisked yogurt slowly while stirring continuously to prevent curdling.
3.Add the almond paste and cook the mixture for 2 minutes, stirring constantly.
TIPUse room-temperature yogurt and keep heat on the lowest setting while adding it; this prevents the gravy from splitting.
simmer · ~12 min
Simmer the gravy.
1.Pour in water and add the green chili and salt. Stir well.
2.Bring the gravy to a gentle boil, then reduce heat to low. Cover and simmer for 10-12 minutes until it thickens slightly.
simmer · ~4 min
Add the eggs and finish the dish.
1.Gently slide the fried eggs into the simmering gravy.
2.Sprinkle with garam masala and crushed kasuri methi.
3.Cover and let the eggs heat through in the gravy for 3-4 minutes.
TIPDon't stir vigorously after adding the eggs; use a spoon to gently baste them with gravy.
garnish
Garnish with fresh coriander leaves and serve hot.
Sprinkle chopped coriander leaves over the curry. Serve hot with naan, roti, or steamed basmati rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Prick hard-boiled eggs all over with a fork before frying to prevent them from bursting in the gravy.
2
Fry the eggs on medium heat until just golden; over-frying makes them rubbery.
3
Cook the onions until deep golden brown for a naturally sweet, rich gravy base.
4
Always use room-temperature yogurt and stir on lowest heat to prevent curdling in the gravy.
5
Crush kasuri methi between your palms before adding to release its full aroma.
6
Let the gravy simmer uncovered for a few minutes after adding water if you prefer a thicker consistency.
7
Make the almond paste a day ahead and refrigerate to save prep time on cooking day.

RECIPE VARIATIONS

Adapt it for your goals.

Dairy Free

Dairy-Free

Replace yogurt with full-fat coconut cream (whisked) and use a neutral oil instead of ghee. This creates a rich, subtly sweet gravy suitable for lactose-intolerant diners.

High Protein

High-Protein

Add 200g of cubed paneer or chicken thighs (pre-cooked) along with the eggs for a heartier meal that boosts protein content while keeping the Mughlai flavor profile intact.

Nut Free

Nut-Free

Omit the almond paste and substitute with 2 tablespoons of poppy seed paste (khus khus) or roasted chickpea flour (besan) mixed with water for thickness.

HEALTH BENEFITS

Why this is on our healthy list.

✓

High-Quality Protein

Hard-boiled eggs provide complete protein with all essential amino acids, supporting muscle repair and satiety.

✓

Rich in Healthy Fats

Almonds and ghee contribute monounsaturated fats and fat-soluble vitamins, aiding nutrient absorption and heart health.

✓

Digestive Aid from Spices

Cardamom, cloves, and cinnamon are known to support digestion and reduce bloating, making this dish both flavorful and gut-friendly.

✓

Low in Added Sugar

This savory gravy relies on natural sweetness from caramelized onions and spices, with no added sugar.

QUESTIONS?

Frequently asked questions

Yogurt curdles when added to a very hot pan or when stirred too vigorously. Always lower the heat to minimum and use room-temperature yogurt while stirring gently.

PAIRS WELL WITH