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A classic Hyderabadi curry featuring hard-boiled eggs simmered in a rich, tangy gravy made from peanuts, sesame, and coconut. It's a flavorful dish that pairs perfectly with biryani or roti.
For 4 servings
Prepare the Eggs
Roast and Grind the Salan Paste
Sauté the Eggs
A classic Hyderabadi curry featuring hard-boiled eggs simmered in a rich, tangy gravy made from peanuts, sesame, and coconut. It's a flavorful dish that pairs perfectly with biryani or roti.
This hyderabadi recipe takes 55 minutes to prepare and yields 4 servings. At 403.32 calories per serving with 17.25g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Gravy Base (Tadka)
Cook and Simmer the Salan
Finish and Serve
Replace the hard-boiled eggs with pan-fried firm tofu, paneer, or vegetables like baby eggplants (brinjal) or bell peppers. Follow the same process for the gravy.
For a nut-free version, substitute the peanuts with 2 tablespoons of poppy seeds (khus khus) and increase the desiccated coconut to 3 tablespoons.
For an even richer and creamier gravy, substitute the peanuts with an equal amount of cashews.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
The inclusion of peanuts and sesame seeds provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
Spices like turmeric contain curcumin, a compound with powerful anti-inflammatory and antioxidant properties. Cumin and coriander also aid in digestion.
One serving of Ande ka Salan contains approximately 480-550 calories, primarily from the eggs, oil, peanuts, and coconut used in the gravy.
It is a moderately healthy dish. Eggs provide high-quality protein, and the nuts and seeds offer healthy fats and minerals. However, it is calorie-dense due to the oil and paste ingredients, so it's best enjoyed in moderation as part of a balanced diet.
Yes, you can easily substitute peanuts. Use an equal amount of cashews for a creamier texture or 2 tablespoons of poppy seeds (khus khus) for a more traditional, slightly different flavor profile.
You can store it in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop.
It is the classic accompaniment to Hyderabadi Biryani. It also pairs wonderfully with other rice dishes like bagara khana, jeera rice, or plain steamed rice, as well as Indian breads like roti, naan, or paratha.
If the gravy is too thin, simmer it uncovered for a few more minutes until it reaches your desired consistency. If it's too thick, stir in a few tablespoons of warm water until it thins out.
This recipe goes great with these complete meals
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