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A delicious fusion of Mughlai tradition and American comfort food! Hard-boiled eggs are simmered in a rich, creamy, and nutty Pasanda gravy, then served in soft, toasted slider buns. A unique appetizer or main.
For 4 servings
Prepare Eggs and Nut Paste
Cook the Pasanda Gravy
A delicious fusion of Mughlai tradition and American comfort food! Hard-boiled eggs are simmered in a rich, creamy, and nutty Pasanda gravy, then served in soft, toasted slider buns. A unique appetizer or main.
This mughlai recipe takes 50 minutes to prepare and yields 4 servings. At 502.93 calories per serving with 16.68g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack or appetizer.
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Simmer Eggs and Finish Gravy
Toast Buns and Assemble Sliders
For a vegetarian alternative, replace the boiled eggs with pan-fried paneer cubes or firm tofu.
Add 1 tablespoon of tomato puree with the ginger-garlic paste for a subtle tangy flavor in the gravy.
For a spicier version, add one or two slit green chilies along with the whole spices at the beginning.
Top the sliders with crispy fried onions (birista) or toasted slivered almonds for an added layer of texture and flavor.
Eggs are a complete protein source, containing all nine essential amino acids. This is crucial for muscle repair, immune function, and overall body maintenance.
Cashews provide heart-healthy monounsaturated fats, while ghee contains beneficial fatty acids and fat-soluble vitamins like A, E, and D.
The combination of protein from eggs, healthy fats from nuts and ghee, and carbohydrates from the buns provides a sustained release of energy, making it a filling and satisfying meal.
Each Egg Pasanda Slider contains approximately 280-320 calories, depending on the size of the buns and the exact amounts of ghee and cream used.
Egg Pasanda is a rich and indulgent dish due to ingredients like cashews, cream, and ghee. While eggs provide excellent protein, it's best enjoyed in moderation. To make a healthier version, you can reduce the amount of ghee and cream or use low-fat alternatives.
Yes, the gravy can be prepared up to 2 days ahead of time and stored in an airtight container in the refrigerator. Reheat it gently over low heat and add the boiled eggs just before you plan to assemble and serve the sliders.
If you cannot find white poppy seeds (khus khus), you can substitute them with an equal amount of blanched almonds or melon seeds (magaz) to achieve a similar creamy texture and thickness in the gravy.
Gravy with a curd base can curdle if the heat is too high or if the curd is added too quickly. To prevent this, always lower the heat to a minimum, ensure the curd is well-whisked and at room temperature, and stir continuously for a few minutes after adding it to the pan.
This recipe goes great with these complete meals
Tender mutton and crisp cluster beans simmered in a fragrant, spicy Mughlai gravy. This hearty one-pot curry brings together unique textures and rich flavors, perfect for a special family meal with roti or naan.
Tender, juicy minced mutton meatballs packed with aromatic spices and fried to golden perfection. A classic Mughlai appetizer that melts in your mouth, perfect with mint chutney.
Crispy, flaky pastries filled with a rich and savory spiced mutton mince. This popular North Indian snack is a flavor explosion, perfect with green chutney for a truly indulgent treat.
Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
