Delicious Egg Pasanda

Recipe by
Total Time:
1.75 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Matki Usal(Sprouted Matki or moth with spices), Spicy Chicken Chilli , ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Narthangai Pachadi

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  • 4 - eggs
  • 6 tbsp - milk
  • 1/2 - onion - (chopped finely)
  • 2 - green chilli - (chopped finely)
  • Pepper and salt - to taste
  • Oil - for shallow frying
  • For Gravy:
  • 1 - onion (paste)
  • 1/2 tsp - ginger and garlic paste
  • 1 - tomato (ground into paste)
  • 1/2 tsp - turmeric powder
  • 1/2 tsp - chilli powder
  • 1/2 tsp - dhania powder
  • 1/2 tsp - jeera powder
  • 1/4 tsp - garam masala
  • 2 tbsp - oil
  • 1/2 tsp - whole jeera

How to Make Delicious Egg Pasanda

  • To make egg cubes:
  • Break 4 eggs into a big bowl. Add the rest of the ingredients (milk, onion, chilli, pepper, and salt), whisk it thoroughly.
  • Grease a bowl and pour this mixture into it.
  • Heat 2 cups water in the pressure cooker.
  • When boiling, place the bowl with the mixture in it. Close pressure cooker and cook for 8 to 10 minutes (without pressure valve).
  • Alternatively, use a steamer to set the mixture.
  • Cool the egg mixture slightly and use a sharp knife to remove the egg on to another plate.
  • Now cut the steamed egg into square cubes.
  • Shallow fry the pieces and set aside.
  • For Gravy:
  • Heat the oil in a kadhai. Add whole jeera, then add onion paste and fry till golden brown.
  • Add garlic and ginger paste, sautee some more.
  • Add tomato paste, and after sauteing a couple of minutes more, add the rest of the masalas, except the garam masala.
  • When oil starts rising on the sides of the pan, pour 2 cups of water. Let it come to a boil.
  • Add garam masala.
  • Add the cubed eggs in to the gravy, let it come to boil once more.
  • Pour out in a serving bowl, garnish with dhania patta.
  • Serve hot with chapattis, paranthas etc.