Anda Korma
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.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Korma Pastes
- b.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.
- c.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').
- d.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
Step 2
- a.Sauté the Eggs
- b.Gently prick the hard-boiled eggs all over with a fork or toothpick. This helps them absorb the gravy.
- c.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
Step 3
- a.Temper Spices and Aromatics
- b.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.
- c.Sauté for about 30-40 seconds until they become fragrant.
- d.Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
- 4
Step 4
- a.Build the Gravy Base
- b.Turn the heat to low. Add the spice powders: Kashmiri red chili powder, coriander powder, and turmeric powder. Stir for 20 seconds.
- c.Immediately add the ground onion (birista) paste and cook for 3-4 minutes, stirring, until the ghee starts to separate from the paste.
- d.Add the smooth cashew paste and cook for another 2-3 minutes, stirring continuously to prevent it from sticking.
- 5
Step 5
- a.Incorporate Yogurt and Simmer
- b.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.
- c.Pour in 1.5 cups of warm water and add salt. Mix well to form a smooth gravy. Bring it to a gentle simmer.
- d.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
Step 6
- a.Finish and Garnish
- b.Gently slide the sautéed eggs into the simmering gravy.
- c.Cover and cook for another 4-5 minutes on low heat, allowing the eggs to soak in the flavors.
- d.Turn off the heat. Stir in the garam masala and the optional kewra water for a royal fragrance.
- e.Let it rest for 5 minutes before serving. Garnish with freshly chopped coriander leaves and serve hot with naan, roti, or pulao.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to a perfect korma is the 'birista' (fried onions). Fry them slowly on low-medium heat until golden brown, not burnt, for a sweet, rich flavor.
- 2Always add whisked yogurt on the lowest heat while stirring continuously to prevent the gravy from curdling.
- 3Using warm water for the gravy helps maintain the temperature and prevents the yogurt from splitting.
- 4For a richer, more decadent korma, you can substitute half of the water with milk or add 2-3 tablespoons of fresh cream at the end.
- 5Pricking the boiled eggs is a crucial step; it allows the flavorful gravy to penetrate inside the eggs.
Adapt it for your goals.
Nut-Free
Replace cashews with an equal amount of soaked poppy seeds (khus khus) or melon seeds (magaz) to achieve a similar creamy texture.
Richer GravyRicher Gravy
For an even creamier and richer korma, add 2-3 tablespoons of heavy cream or a paste of 5-6 blanched almonds along with the cashews.
Vegan KormaVegan Korma
Substitute eggs with pan-fried tofu, potatoes, or mixed vegetables. Use a plant-based yogurt and oil instead of ghee to make it vegan.
Spicier VersionSpicier Version
Add 1-2 slit green chilies along with the ginger-garlic paste and increase the amount of red chili powder for a spicier kick.
Why this is on our healthy list.
Excellent Protein Source
Eggs are a complete protein, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Supports Bone Health
The curd (yogurt) in the gravy is a rich source of calcium and phosphorus, two vital minerals for building and maintaining strong, healthy bones and teeth.
Provides Healthy Fats
Cashews and ghee contribute monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels when consumed as part of a balanced diet.
Frequently asked questions
One serving of Anda Korma (approximately 2 eggs with gravy) contains around 350-450 calories, depending on the amount of ghee and cashews used. It's a rich dish best enjoyed in moderation.