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 soft, fluffy, and slightly sweet leavened bread from Mughlai cuisine. Flavored with saffron and cardamom, this rich flatbread is perfect for scooping up decadent curries like korma or nihari.
Protein-packed, creamy Shahi Anda Korma with soft Taftan – an aromatic, soul-satisfying treat!
This mughlai dish is perfect for lunch. With 779.63 calories and 25.669999999999998g 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 piece
420cal
9gprotein
58gcarbs
16gfat
Ingredients
2 cup Maida (All-purpose flour)
1 tsp Active Dry Yeast
2 tbsp Sugar (Divided)
0.75 tsp Salt
0.75 cup Warm Milk (Around 110°F / 43°C)
3 tbsp Curd (Plain yogurt, at room temperature)
4 tbsp Ghee (Melted and divided)
0.5 tsp Green Cardamom Powder
1 pinch Saffron Strands (A generous pinch, about 12-15 strands)
1 tbsp Poppy Seeds (For topping)
Instructions
1
Activate Yeast & Prepare Saffron Milk
In a small bowl, combine 3/4 cup of warm milk, 1 tbsp of sugar, and the active dry yeast. Stir gently and let it stand for 5-7 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active.
In another small bowl, add the saffron strands to 2 tbsp of warm milk. Let it soak to release its color and aroma. Set aside.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour), the remaining 1 tbsp of sugar, salt, and green cardamom powder.
Create a well in the center of the dry ingredients. Pour in the frothy yeast mixture, room temperature curd, and 2 tbsp of melted ghee.
Using a spatula or your hands, mix until a shaggy dough forms.
3
Knead and First Proof
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it is smooth, soft, and elastic. The dough should spring back when gently pressed.
Form the dough into a ball and place it in a bowl lightly greased with ghee or oil.
Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in volume.
Once risen, gently punch down the dough to release the trapped air. Divide it into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a 6-7 inch oval or round shape, about 1/4-inch thick.
Place the shaped taftans on a baking sheet lined with parchment paper. Using your fingertips, press dimples all over the surface to prevent them from puffing up completely during baking.
Cover loosely with a cloth and let them rest for another 15 minutes.
5
Prepare for Baking
While the taftans are resting, preheat your oven to 400°F (200°C).
Gently brush the tops of the shaped dough with the saffron-infused milk you prepared earlier.
Sprinkle generously with poppy seeds.
6
Bake the Taftan
Place the baking sheet in the preheated oven on the middle rack.
Bake for 10-12 minutes, or until the taftans are puffed, golden brown on top, and cooked through.
Remove from the oven immediately.
7
Finish and Serve
As soon as the taftans come out of the oven, brush them generously with the remaining 2 tbsp of melted ghee.
Serve warm with rich, gravy-based dishes like Nihari, Qorma, or Paneer Makhani.
