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)
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
Melt-in-mouth Shahi Anda Korma with fluffy Naan, a creamy, aromatic comfort food experience!
This mughlai and north_indian dish is perfect for lunch or dinner. With 810.65 calories and 26.159999999999997g 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: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
