Ande Ka Salan Recipe - Tangy Egg Masala in Peanut Gravy
A eggetarian North Indian Recipes recipe with whole eggs - hardboiled, fresh coconut - freshly grated, tablespoons peanuts - roasted. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
13 steps- 1
To begin making the Ande Ka Salan Recipe, into a preheated pan, add the roasted peanuts, sesame seeds and roast for a minute till the sesame seeds start to pop
tablespoons peanuts - roasted(2)tablespoons sesame seeds (til seeds)(2)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon) - 2
Once done turn off the heat and let it cool
- 3
Add the roasted peanuts and the sesame seeds into a mixer grinder along with coconut, warm water and grind into a smooth paste
fresh coconut - freshly grated(1/4 cup)tablespoons peanuts - roasted(2)tablespoons sesame seeds (til seeds)(2)water - lukewarm(1/2 cup)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)tamarind water(1 cup) - 4
Keep aside
- 5
Next we will proceed to make the gravy
- 6
Into a preheated pan, add oil, once the oil is hot, add the mustard seeds, cumin seeds, methi seeds and allow the seeds to crackle
tablespoons sesame seeds (til seeds)(2)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon) - 7
Once the seeds crackle, add the curry leaves, onions, garlic, ginger, green chillies and saute until the onions turn golden brown in color
tablespoons sesame seeds (til seeds)(2)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)sprig curry leaves(1)onions - finely chopped(2)inch ginger - finely chopped(1)cloves garlic - finely chopped(6)green chillies - slit(2)red chilli powder(1 teaspoon)tablespoons coriander (dhania) leaves - chopped(2) - 8
Once done, add in the tomato puree, turmeric powder, red chilli powder, coriander powder, coconut peanut sesame mixture, tamarind water and salt to taste
fresh coconut - freshly grated(1/4 cup)tablespoons sesame seeds (til seeds)(2)water - lukewarm(1/2 cup)homemade tomato puree(1 cup)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1 teaspoon)/2 coriander (dhania) powder(1 teaspoon)tamarind water(1 cup)tablespoons coriander (dhania) leaves - chopped(2) - 9
Stir the Ande ka Salan gravy well to combine
- 10
Simmer the gravy for Ande ka Salan on medium heat for about 5 to 7 minutes
- 11
After 5 to 7 minutes, stir in chopped coriander leaves, add slit hard boiled eggs to the gravy, give a brisk boil and turn off the heat
whole eggs - hardboiled(6)sprig curry leaves(1)onions - finely chopped(2)inch ginger - finely chopped(1)cloves garlic - finely chopped(6)green chillies - slit(2)/2 coriander (dhania) powder(1 teaspoon)tablespoons coriander (dhania) leaves - chopped(2) - 12
Transfer Ande Ka salan to a serving dish and serve hot
- 13
Serve Ande Ka Salan Recipe along with Chicken Biryani or Tawa Paratha and Burani Raita for your weekend dinner
Rate this recipe
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Ande Ka Salan Recipe - Tangy Egg Masala in Peanut Gravy
A eggetarian North Indian Recipes recipe with whole eggs - hardboiled, fresh coconut - freshly grated, tablespoons peanuts - roasted. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
13 steps- 1
To begin making the Ande Ka Salan Recipe, into a preheated pan, add the roasted peanuts, sesame seeds and roast for a minute till the sesame seeds start to pop
tablespoons peanuts - roasted(2)tablespoons sesame seeds (til seeds)(2)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon) - 2
Once done turn off the heat and let it cool
- 3
Add the roasted peanuts and the sesame seeds into a mixer grinder along with coconut, warm water and grind into a smooth paste
fresh coconut - freshly grated(1/4 cup)tablespoons peanuts - roasted(2)tablespoons sesame seeds (til seeds)(2)water - lukewarm(1/2 cup)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)tamarind water(1 cup) - 4
Keep aside
- 5
Next we will proceed to make the gravy
- 6
Into a preheated pan, add oil, once the oil is hot, add the mustard seeds, cumin seeds, methi seeds and allow the seeds to crackle
tablespoons sesame seeds (til seeds)(2)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon) - 7
Once the seeds crackle, add the curry leaves, onions, garlic, ginger, green chillies and saute until the onions turn golden brown in color
tablespoons sesame seeds (til seeds)(2)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)sprig curry leaves(1)onions - finely chopped(2)inch ginger - finely chopped(1)cloves garlic - finely chopped(6)green chillies - slit(2)red chilli powder(1 teaspoon)tablespoons coriander (dhania) leaves - chopped(2) - 8
Once done, add in the tomato puree, turmeric powder, red chilli powder, coriander powder, coconut peanut sesame mixture, tamarind water and salt to taste
fresh coconut - freshly grated(1/4 cup)tablespoons sesame seeds (til seeds)(2)water - lukewarm(1/2 cup)homemade tomato puree(1 cup)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1 teaspoon)/2 coriander (dhania) powder(1 teaspoon)tamarind water(1 cup)tablespoons coriander (dhania) leaves - chopped(2) - 9
Stir the Ande ka Salan gravy well to combine
- 10
Simmer the gravy for Ande ka Salan on medium heat for about 5 to 7 minutes
- 11
After 5 to 7 minutes, stir in chopped coriander leaves, add slit hard boiled eggs to the gravy, give a brisk boil and turn off the heat
whole eggs - hardboiled(6)sprig curry leaves(1)onions - finely chopped(2)inch ginger - finely chopped(1)cloves garlic - finely chopped(6)green chillies - slit(2)/2 coriander (dhania) powder(1 teaspoon)tablespoons coriander (dhania) leaves - chopped(2) - 12
Transfer Ande Ka salan to a serving dish and serve hot
- 13
Serve Ande Ka Salan Recipe along with Chicken Biryani or Tawa Paratha and Burani Raita for your weekend dinner
Rate this recipe
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