Anda Korma

1. 1
   prep · ~10 min

   Prepare the boiled eggs.

   Place eggs in a saucepan with enough water to cover. Bring to a rolling boil, then reduce heat and simmer for 10 minutes. Transfer to a bowl of cold water, let cool, peel, and set aside.

2. 2
   prep · ~4 min

   Fry the boiled eggs.

   Heat oil in a heavy-bottomed pan over medium heat. Add the boiled eggs and gently fry, turning occasionally, until light golden on all sides. Remove and set aside.

   TIPPrick the eggs with a fork before frying to prevent them from bursting.
3. 3
   prep · ~10 min

   Make the almond paste and onion-tomato paste.

   1.Grind soaked and peeled almonds with 2 tablespoons of water into a smooth paste. Set aside.

   2.In the same pan with the remaining oil, add chopped onions and fry until deep golden brown. Add ginger and garlic, fry for 1 minute.

   3.Add chopped tomatoes and cook until soft and mushy. Let the mixture cool, then blend into a smooth paste without adding water.
4. 4
   saute · ~7 min

   Cook the masala base.

   1.Heat ghee in the same pan over medium heat. Add bay leaf, cinnamon, cloves, and green cardamom. Sauté for 30 seconds until fragrant.

   2.Add the blended onion-tomato paste and cook for 3-4 minutes, stirring continuously.

   3.Add turmeric powder, red chili powder, and coriander powder. Sauté until the oil starts separating from the paste.

   TIPMake sure the onion-tomato paste is cooked well until the raw smell disappears.
5. 5
   simmer · ~7 min

   Finish the gravy.

   1.Lower the heat and add the whisked yogurt, stirring vigorously to prevent curdling.

   2.Add the almond paste and salt. Stir well and cook for 2 minutes.

   3.Pour in 0.5 cup water and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally.
6. 6
   simmer · ~5 min

   Add eggs and finish the dish.

   1.Gently place the fried eggs into the simmering gravy. Spoon some gravy over the top.

   2.Drizzle the saffron water over the eggs and sprinkle garam masala.

   3.Cover and simmer on the lowest heat for 5 minutes to let the flavors meld.

   TIPKeep the heat on low to prevent the yogurt-based gravy from splitting.
7. 7
   garnish

   Garnish with fresh coriander leaves and serve hot.

   Transfer to a serving bowl, top with chopped coriander leaves. Serve hot with naan or rice.

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