Egg Pasanda
Hard-boiled eggs are simmered in a rich onion, tomato, yogurt, and nut-based gravy that feels festive without being too heavy. This North Indian style curry pairs well with roti, naan, or a small serving of rice.
For 4 servings
- prep · ~15 min
Boil and ready the eggs.
1.Place the eggs in a pan, cover with water, and boil until hard-set (10-12 min).2.Cool the eggs under running water, peel them, and keep aside.3.Make 2-3 light slits on each egg so the gravy coats them better.TIPSmall slits help the eggs absorb more flavor without breaking apart. - prep · ~15 min
Make the nut and yogurt base.
1.Soak the cashews in warm water for 15 minutes.2.Grind the soaked cashews with a little water to a smooth paste.3.Whisk the yogurt until smooth so it blends easily into the gravy. - saute · ~2 min
Cook the eggs lightly.
Heat 1 tsp oil in a pan and roll the boiled eggs in it for 1-2 minutes with a pinch of turmeric powder. This gives them a light color and helps them hold their shape in the curry.
- saute · ~9 min
Cook the whole spices and onions.
1.Heat the remaining oil in a pan over medium heat.2.Add cumin seeds, bay leaf, green cardamom, cloves, and cinnamon.3.Add sliced onion and cook until golden brown (6-8 min).4.Add ginger, garlic, and green chili and cook until fragrant (1 min).TIPKeep the heat medium so the onions brown evenly and the whole spices do not burn. - saute · ~6 min
Build the masala.
1.Add chopped tomato and cook until soft and pulpy (4-5 min).2.Add red chili powder, coriander powder, and the remaining turmeric powder.3.Mix well and cook for 1 minute so the spices lose their raw taste. - mix · ~3 min
Blend in the yogurt and cashew paste.
Lower the heat and stir in the whisked yogurt a little at a time. Add the cashew paste and mix until the masala looks smooth and glossy.
TIPLow heat keeps the yogurt from splitting. - simmer · ~10 min
Simmer the gravy with the eggs.
1.Pour in the water and stir to make a thick gravy.2.Add salt and bring the curry to a gentle simmer.3.Slide in the eggs and spoon some gravy over them.4.Cover and simmer for 8-10 minutes so the flavors come together. - garnish
Finish with garam masala and coriander leaves.
Sprinkle garam masala over the curry and add chopped coriander leaves. Give the pan a gentle stir without breaking the eggs.
- serve
Serve the Egg Pasanda hot.
Serve in katoris with roti, naan, paratha, or a small portion of rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Prick only shallow slits in the boiled eggs; deep cuts can make them split while simmering.
- 2Brown the onions to a true golden color, not just soft, for the signature pasanda depth.
- 3Cool the pan slightly before adding yogurt, then stir continuously to prevent curdling.
- 4Blend the soaked cashews very smooth so the gravy turns velvety instead of grainy.
- 5Keep the final simmer gentle; a hard boil can toughen the eggs and split the gravy.
- 6This curry tastes even better after 30 minutes of resting, when the eggs absorb the masala.
Adapt it for your goals.
Low-oil
Skip the separate egg frying and brown the onions slowly in less oil; the curry stays flavorful but feels lighter.
spicierSpicier
Add an extra green chili or a little more red chili powder for a hotter, sharper gravy that pairs well with naan.
shahi styleShahi-style
Add a spoon of cream at the end for a richer, more festive pasanda-style finish.
no nutsNo-nuts
Replace cashew paste with extra whisked yogurt for a lighter gravy if avoiding nuts.
Why this is on our healthy list.
Protein-rich main dish
Eggs make this curry filling and satisfying, helping turn the gravy into a complete main rather than just a sauce.
Contains beneficial spices
Ginger, garlic, cumin, coriander, and turmeric bring aroma and plant compounds along with layered flavor.
Balanced richness
Yogurt and cashews give body and creaminess to the gravy without relying entirely on heavy cream or butter.
Frequently asked questions
This usually happens if the pan is too hot. Lower the heat, add the whisked yogurt gradually, and stir continuously as it goes in.
