Egg Pasanda
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
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare Eggs & Pasanda Paste
- b.Place eggs in a saucepan and cover with cold water. Bring to a boil, then cook for 10-12 minutes to hard-boil. Drain, cool in ice water, peel, and slice in half lengthwise. Set aside.
- c.While eggs are boiling, soak cashew nuts, almonds, and poppy seeds in 1/2 cup of hot water for at least 20 minutes.
- d.Drain the soaked nuts and seeds. Transfer them to a blender along with the chopped onion, ginger, garlic, and green chilies.
- e.Blend to a very smooth paste. Add a tablespoon or two of water if needed to facilitate grinding.
- 2
Step 2
- a.Coat & Fry the Eggs
- b.In a shallow bowl, combine besan, 0.25 tsp turmeric powder, 0.25 tsp red chili powder, and 0.25 tsp salt.
- c.Gradually add 3-4 tbsp of water, whisking continuously to form a thin, lump-free batter.
- d.Heat 2 tbsp of ghee in a non-stick pan over medium heat. The ghee should be hot but not smoking.
- e.Gently dip each egg half into the batter, ensuring a light, even coating. Carefully place it in the hot ghee.
- f.Shallow fry for 2-3 minutes on each side until the coating is golden brown and crisp. Remove the fried eggs and set them on a plate.
- 3
Step 3
- a.Cook the Gravy Base
- b.In the same pan, add the remaining 1 tbsp of ghee. Add the whole spices: bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30-40 seconds until they release their aroma.
- c.Add the prepared pasanda paste to the pan. Cook on low-medium heat for 8-10 minutes, stirring frequently to prevent sticking. The paste is cooked when it thickens, darkens slightly, and ghee begins to separate at the edges.
- d.Reduce the heat to the lowest setting. Slowly pour in the whisked curd while stirring continuously. This prevents the curd from splitting. Cook for 2-3 minutes until well incorporated.
- 4
Step 4
- a.Simmer the Curry
- b.Add the powdered spices: remaining 0.25 tsp turmeric powder, 0.5 tsp red chili powder, coriander powder, and 1 tsp salt. Stir well and cook for 1 minute until fragrant.
- c.Pour in 1.5 cups of water, stir to combine everything, and bring the gravy to a gentle simmer.
- d.Carefully slide the fried egg halves into the simmering gravy.
- e.Cover the pan and let it cook on low heat for 5-7 minutes. This allows the eggs to absorb the rich flavors of the gravy.
- 5
Step 5
- a.Finish & Garnish
- b.Uncover the pan. Gently stir in the fresh cream and garam masala.
- c.Crush the kasuri methi between your palms to release its aroma and sprinkle it over the curry. Mix gently.
- d.Simmer for just one more minute, then turn off the heat. Do not overcook after adding cream.
- e.Garnish with freshly chopped coriander leaves. Serve hot with naan, roti, or jeera rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For an extra smooth gravy, you can blanch and peel the almonds before soaking and grinding.
- 2Always add whisked yogurt on the lowest heat while stirring constantly to prevent the gravy from curdling.
- 3Do not boil the curry after adding fresh cream, as it can cause the cream to separate and affect the texture.
- 4Be very gentle when handling the coated eggs to ensure the batter coating doesn't break apart.
- 5For a richer flavor, use ghee instead of oil. It complements the Mughlai spices perfectly.
Adapt it for your goals.
Vegan
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.
Nut FreeNut-Free
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.
SpicierSpicier
Increase the number of green chilies in the paste and add a slit green chili to the gravy while it simmers for extra heat.
Richer GravyRicher Gravy
For a more decadent version, use milk instead of water to simmer the curry. This will result in an even creamier texture.
Why this is on our healthy list.
Rich in Protein
Eggs are an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Source of Healthy Fats
The inclusion of almonds and cashews provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help manage cholesterol levels.
Boosts Bone Health
Curd and eggs contribute calcium and Vitamin D, which are crucial nutrients for maintaining strong and healthy bones and teeth.
Frequently asked questions
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.