Egg Pasanda Sliders

1. 1
   prep · ~15 min

   Soak the cashews and prep the eggs.

   1.Soak 12 cashews in warm water for 15 minutes.

   2.Hard boil the eggs, cool under running water, peel and separate whites from yolks.

   3.Chop egg whites into small chunks and crumble the yolks. Set aside separately.
2. 2
   mix · ~3 min

   Blend the cashew-yogurt paste.

   1.Drain the soaked cashews and add to a blender.

   2.Add 3 tbsp yogurt and 3 tbsp water. Blend to a smooth, creamy paste.

   3.Scrape down the sides and set the paste aside.
3. 3
   temper · ~2 min

   Start the masala base.

   1.Heat 2 tbsp oil in a pan over medium heat.

   2.Add 1 tsp cumin seeds and let them crackle for 20 seconds.

   3.Add 1 slit green chili and sauté for 10 seconds until fragrant.
4. 4
   saute · ~10 min

   Cook the onion and tomato masala.

   1.Add finely chopped onions and sauté until translucent (3-4 minutes).

   2.Add 1 tsp ginger garlic paste. Sauté until the raw smell disappears (1 minute).

   3.Add chopped tomatoes, a pinch of salt, and a pinch of sugar. Cook until the tomatoes turn soft and mushy (4-5 minutes).

   4.Add 1 pinch turmeric, 1 pinch red chili powder, and 1 tsp coriander powder. Stir for 30 seconds.

   TIPThe sugar balances the tang of the tomatoes and yogurt — don't skip it.
5. 5
   simmer · ~4 min

   Finish the pasanda gravy.

   1.Lower the heat to the minimum.

   2.Add the cashew-yogurt paste and stir continuously for 2 minutes to prevent curdling.

   3.Add the crumbled egg yolks and stir gently. Cook for 1 more minute.

   4.Sprinkle a pinch of garam masala and stir. The gravy should be thick and semi-dry.

   TIPAlways lower the heat before adding the yogurt-cashew mix to prevent the gravy from splitting.
6. 6
   mix · ~1 min

   Fold in the egg whites.

   1.Add the chopped egg whites to the pan.

   2.Fold gently to coat them with the masala without breaking them further.

   3.Turn off the heat. Garnish with fresh chopped coriander leaves.

   TIPFold gently — the chunky egg whites give the sliders their signature bite.
7. 7
   fry · ~2 min

   Toast the slider buns.

   1.Heat a flat pan or tawa on low heat.

   2.Spread a little butter on the cut sides of the dinner rolls.

   3.Place them cut-side down on the pan and toast until light golden and crisp (1-2 minutes).
8. 8
   assemble · ~2 min

   Assemble the Egg Pasanda Sliders.

   1.Place a generous spoonful of the egg pasanda mixture on the bottom half of each toasted roll.

   2.Close with the top half of the roll.

   3.Secure with a toothpick if needed. Serve immediately.

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