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Delicious Egg Pasanda Recipe

Delicious Egg Pasanda is a popular Indian Side Dish
Author :
 
On :
Monday, 22 May, 2017
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Braise Recipe
Difficulty :
Medium
Preparation Time :
30 minutes
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 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:

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




     

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