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A luxurious Mughlai curry where hard-boiled eggs are coated, fried, and then simmered in a rich, creamy gravy made from cashews, almonds, and aromatic spices. A royal treat for any special meal.
For 4 servings
Prepare Eggs & Pasanda Paste
Coat & Fry the Eggs
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A luxurious Mughlai curry where hard-boiled eggs are coated, fried, and then simmered in a rich, creamy gravy made from cashews, almonds, and aromatic spices. A royal treat for any special meal.
This mughlai recipe takes 50 minutes to prepare and yields 4 servings. At 787.62 calories per serving with 29.04g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Gravy Base
Simmer the Curry
Finish & Garnish
Replace eggs with cubes of firm tofu or paneer (for vegetarian). Use plant-based yogurt and a cashew or coconut cream instead of dairy cream.
Substitute the cashews and almonds with an equal amount of melon seeds (magaz) or a combination of sunflower seeds and a little coconut milk for creaminess.
Increase the number of green chilies in the paste and add a slit green chili to the gravy while it simmers for extra heat.
For a more decadent version, use milk instead of water to simmer the curry. This will result in an even creamier texture.
Eggs are an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
The inclusion of almonds and cashews provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help manage cholesterol levels.
Curd and eggs contribute calcium and Vitamin D, which are crucial nutrients for maintaining strong and healthy bones and teeth.
Egg Pasanda is a rich and creamy Mughlai curry where hard-boiled eggs are coated in a spiced gram flour batter, fried until golden, and then simmered in a luxurious gravy made from a paste of nuts, seeds, onions, and aromatic spices.
To prevent curdling, ensure the yogurt is at room temperature and whisked until completely smooth. Always add it to the pan on the lowest possible heat while stirring continuously until it's fully incorporated into the gravy base.
Yes, for a nut-free version, you can replace the cashews and almonds with melon seeds (magaz) or a blend of sunflower seeds and a small amount of coconut to achieve a similar creamy texture.
Egg Pasanda pairs beautifully with Indian breads like Naan, Roti, or Paratha. It also goes very well with aromatic rice dishes such as Jeera Rice or a simple Pulao.
Egg Pasanda is a rich, indulgent dish. While it contains healthy ingredients like protein-rich eggs and healthy fats from nuts, the use of cream and ghee makes it high in calories. It's best enjoyed as an occasional treat rather than a daily meal.
One serving of Egg Pasanda contains approximately 300-350 calories, depending on the amount of ghee and cream used. This estimate is for one of four servings from this recipe.