A rich and creamy Mughlai curry featuring hard-boiled eggs simmered in a fragrant sauce of yogurt, cashews, and golden onions. This royal dish is mildly spiced and pairs perfectly with naan or pulao for a luxurious meal.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 2 eggs(2 eggs with about 1 cup of gravy)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
Creamy, aromatic Shahi Anda Korma with Jeera Rice – a protein-packed, melt-in-mouth royal treat!
This punjabi dish is perfect for lunch. With 728.61 calories and 23.549999999999997g of protein per serving, it's a nutritious choice for your meal plan.
27gfat
1 tsp Kashmiri Red Chili Powder (for color, not intense heat)
1.5 tsp Coriander Powder
0.25 tsp Turmeric Powder
0.75 tsp Garam Masala
1.25 tsp Salt (or to taste)
1.75 cup Water (divided, use warm water for gravy)
1 tsp Kewra Water (optional, for fragrance)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Korma Pastes
Soak cashews in 1/4 cup of warm water for 15-20 minutes. Grind into a very smooth paste, adding a little more water if needed. Set aside.
Heat 2 tbsp of ghee in a wide pan or kadai. Add the thinly sliced onions and fry on medium-low heat for 12-15 minutes, stirring frequently, until they are uniformly deep golden brown and crisp (this is called 'birista').
Remove the fried onions, drain excess ghee, and let them cool completely. Once cool, crush them or grind them into a coarse paste with 1-2 tbsp of water. Set aside.
2
Sauté the Eggs
Gently prick the hard-boiled eggs all over with a fork or toothpick. This helps them absorb the gravy.
In the same pan with the remaining ghee, add the pricked eggs. Sauté on medium heat for 2-3 minutes until they develop a light golden, slightly blistered skin. Remove and set aside.
3
Temper Spices and Aromatics
To the same pan, add the remaining 2 tbsp of ghee if needed. On low-medium heat, add the whole spices: bay leaf, green cardamoms, cloves, and cinnamon stick.
Sauté for about 30-40 seconds until they become fragrant.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
4
Build the Gravy Base
Turn the heat to low. Add the spice powders: Kashmiri red chili powder, coriander powder, and turmeric powder. Stir for 20 seconds.
Immediately add the ground onion (birista) paste and cook for 3-4 minutes, stirring, until the ghee starts to separate from the paste.
Add the smooth cashew paste and cook for another 2-3 minutes, stirring continuously to prevent it from sticking.
5
Incorporate Yogurt and Simmer
Reduce the heat to the absolute lowest. Add the whisked curd (yogurt) gradually, stirring constantly and vigorously to prevent it from splitting. Cook for 2-3 minutes until well incorporated.
Pour in 1.5 cups of warm water and add salt. Mix well to form a smooth gravy. Bring it to a gentle simmer.
Cover the pan and let the gravy cook on low heat for 5-7 minutes, allowing the flavors to meld and the gravy to thicken.
6
Finish and Garnish
Gently slide the sautéed eggs into the simmering gravy.
Cover and cook for another 4-5 minutes on low heat, allowing the eggs to soak in the flavors.
Turn off the heat. Stir in the garam masala and the optional kewra water for a royal fragrance.
Let it rest for 5 minutes before serving. Garnish with freshly chopped coriander leaves and serve hot with naan, roti, or pulao.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
