Egg Pasanda

Name: Egg Pasanda
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 6 pcs egg (hard-boiled and peeled); 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, chopped); 0.5 cup yogurt (plain, whisked); 10 pcs cashews (soaked in warm water); 1 inch ginger (roughly chopped); 5 pcs garlic (cloves); 2 pcs green chili (slit); 2 tbsp oil; 1 pcs bay leaf; 2 pcs green cardamom (lightly crushed); 3 pcs cloves; 1 inch cinnamon (small piece); 0.5 tsp cumin seeds; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 1.25 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.3/5(52)

TASTE SCORE

8/10

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.

PREP

20m

COOK

30m

SERVES

1 KATORI

255 cal

SERVINGS

METHOD · 9 STEPS

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.

PRO TIPS

What to keep in mind.

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

1
Prick only shallow slits in the boiled eggs; deep cuts can make them split while simmering.
2
Brown the onions to a true golden color, not just soft, for the signature pasanda depth.
3
Cool the pan slightly before adding yogurt, then stir continuously to prevent curdling.
4
Blend the soaked cashews very smooth so the gravy turns velvety instead of grainy.
5
Keep the final simmer gentle; a hard boil can toughen the eggs and split the gravy.
6
This curry tastes even better after 30 minutes of resting, when the eggs absorb the masala.

RECIPE VARIATIONS