Chef Dr Izzat Husain shares his signature recipe, Andey ka Saalan, which is prepared without water or curd and is free of colour

Andey ka Saalan is one of the oldest dishes from the Awadhi kitchen. Though it never found a place on the shahi dastarkhwan (royal dining spread), it has long been cherished by those who prefer to avoid red or white meat.

This salan is prepared in the style of a qalia — a rich, thick mutton gravy. When the Portuguese introduced potatoes to India, deep-fried potatoes became an essential addition to Andey ka Saalan, lending it both texture and heartiness.

In Awadh, there are many reasons to enjoy eggs, but Andey ka Saalan remains the only egg-based dish traditionally served at lunch or dinner.

Here, I’m sharing my signature Andey ka Saalan — prepared without water, without curd, and entirely free of artificial colours. This easy and nutritious recipe can be enjoyed with thin chapattis and long grain rice.

Andey ka Saalan

Ingredients

Eggs (boiled, shelled)                                                       four

Potatoes (medium, cut into four pieces)                      four

Birista (crispy fried onions)                                            30 gm

Onion (large)                                                                      one

Tomatoes (medium)                                                         four

Ginger garlic paste                                                            1 tsp

Red chilli powder (preferably Everest Teekha Lal)    1 ½ tsp

Coriander powder                                                              1 ½ tsp

Ghee desi                                                                             75 gm

Salt                                                                                       To taste

Milk                                                                                      200 ml

Coriander leaves                                                                For garnish

Cream (optional)                                                               As per taste

For the garam masala

Cinnamon sticks                                                               2

Green cardamoms                                                            5

Black peppercorns                                                            ¼ tsp

Cumin                                                                                 ½ tsp

Cloves                                                                                 5

Nutmeg                                                                              ¼

Star anise                                                                         1

Method

Ground all ingredients of garam masala into fine powder and keep aside.

Make the puree of one onion and four tomatoes. (Alternately, you can puree two medium-size onions and add 4 tbsp tomato puree (we use Royal Grove brand))

Heat some ghee/oil a pan and shallow fry the boiled eggs. Keep aside.

Similarly, fry the potatoes till golden on slow flame and keep aside.

Heat some clarified butter/desi ghee in a pan. Add all ingredients, except the garam masala, milk, eggs and potatoes. Keep the flame on medium and stir till the gravy separates from ghee and is slightly brown.

Add fried potatoes and eggs. Stir for a minute.

Add 1 tsp garam masala and milk. Stir for a minute.

Take off the pan from the flame and cover it for three to five minutes. Garnish the dish with coriander leaves and serve.

— Chef Dr Izzat Husain, a Unani physician and celebrated Mughlai chef from the royal family of Awadh, blends traditional Awadhi and Mughlai cuisine with nutritious cooking techniques. He’s author of ‘Izzat Ka Khana’.