Ande Ka Salan Recipe - Tangy Egg Masala in Peanut Gravy

Step 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

Step 2: Once done turn off the heat and let it cool

Step 3: Add the roasted peanuts and the sesame seeds into a mixer grinder along with coconut, warm water and grind into a smooth paste

Step 4: Keep aside

Step 5: Next we will proceed to make the gravy

Step 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

Step 7: Once the seeds crackle, add the curry leaves, onions, garlic, ginger, green chillies and saute until the onions turn golden brown in color

Step 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

Step 9: Stir the Ande ka Salan gravy well to combine

Step 10: Simmer the gravy for Ande ka Salan on medium heat for about 5 to 7 minutes

Step 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

Step 12: Transfer Ande Ka salan to a serving dish and serve hot

Step 13: Serve Ande Ka Salan Recipe along with Chicken Biryani or Tawa Paratha and Burani Raita for your weekend dinner