Ande Ka Salan Recipe – Tangy Egg Masala in Peanut Gravy
Eggs are a convenient and versatile ingredient to include in any meal, making them a lifesaver when you’re in a dilemma about what to cook for dinner. This Ande Ka Salan recipe, also known as Tangy Egg Masala in Peanut Gravy, is a delicious and flavorful North Indian curry that pairs perfectly with Biryani. A spicy, tangy, and rich coconut-based gravy surrounds hard-boiled eggs, offering a delectable balance of flavors that will delight your taste buds. This recipe is sure to become a staple in your culinary repertoire, especially for those who follow an eggetarian diet.
Cuisine: North Indian
Course: Lunch
Diet: Eggetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Eggs (hardboiled) | 6 eggs |
| Fresh Coconut | 1/4 cup, freshly grated |
| Roasted Peanuts (Moongphali) | 2 tablespoons |
| Sesame Seeds (Til seeds) | 2 tablespoons |
| Water | 1/2 cup, lukewarm |
| Mustard Seeds (Rai/ Kadugu) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Curry Leaves | 1 sprig |
| Onions | 2, finely chopped |
| Ginger | 1 inch, finely chopped |
| Garlic | 6 cloves, finely chopped |
| Green Chillies | 2, slit |
| Homemade Tomato Puree | 1 cup |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Coriander (Dhania) Powder | 1 1/2 teaspoon |
| Tamarind Water | 1 cup |
| Oil | 1 tablespoon |
| Coriander (Dhania) Leaves | 2 tablespoons, chopped |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
-
Prepare the Coconut Paste
Start by heating a pan and adding the roasted peanuts and sesame seeds. Toast these for about a minute, until the sesame seeds begin to pop. Once done, remove the pan from heat and let the ingredients cool.
After cooling, transfer the roasted peanuts, sesame seeds, and grated fresh coconut into a mixer grinder. Add lukewarm water and grind them into a smooth paste. Set this paste aside for later use. -
-
Prepare the Gravy
In the same pan, heat oil over medium heat. Once the oil is hot, add the mustard seeds, cumin seeds, and methi seeds. Allow the seeds to crackle and release their aroma. -
Sauté Aromatics
Add curry leaves, onions, garlic, ginger, and green chillies to the pan. Sauté these ingredients for about 5 minutes, or until the onions turn golden brown and aromatic. -
Cook the Gravy
Once the onions are cooked, add the tomato puree, turmeric powder, red chilli powder, coriander powder, and the prepared coconut-peanut-sesame paste. Stir the mixture well to combine all the ingredients, ensuring that the flavors are evenly distributed.
Pour in tamarind water and salt to taste. Stir the gravy and let it simmer on medium heat for 5 to 7 minutes, allowing the flavors to meld together. -
Add the Eggs
After the gravy has simmered, add the slit hard-boiled eggs to the pan. Stir gently so that the eggs are well-coated with the gravy. Let the curry come to a brisk boil. -
Finishing Touch
Once the eggs are well coated and heated through, stir in the chopped coriander leaves for a fresh burst of flavor. Turn off the heat once everything is combined. -
Serve
Transfer the Ande Ka Salan to a serving dish. Serve this tangy and spicy egg curry hot with your choice of Chicken Biryani or Tawa Paratha. You can also pair it with Burani Raita to complete the meal.
Tips for the Perfect Ande Ka Salan:
- Egg Preparation: Make sure the eggs are hard-boiled properly. Soft-boiled eggs may not hold up well in the gravy.
- Consistency of Gravy: If the gravy becomes too thick, you can adjust the consistency by adding a little more water or tamarind water for an extra tang.
- Roasting the Seeds: Roasting the peanuts and sesame seeds enhances their flavors. Do not skip this step as it is essential for the depth of flavor in the curry.
- Tamarind: Adjust the quantity of tamarind water based on your preference for tanginess. If you prefer a milder flavor, reduce the amount of tamarind.
Ande Ka Salan is a delightful and rich egg curry that brings the authentic flavors of North India to your dining table. The combination of roasted peanuts, coconut, and sesame seeds gives the gravy a luscious texture, while the tangy tamarind and aromatic spices elevate the dish to a whole new level. This curry is not only a perfect pairing with Biryani but also a standout dish on its own for lunch or dinner.
