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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
Prepare the Korma Pastes
Sauté the Eggs
Temper Spices and Aromatics
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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.
This mughlai recipe takes 50 minutes to prepare and yields 4 servings. At 359.94 calories per serving with 16.49g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Gravy Base
Incorporate Yogurt and Simmer
Finish and Garnish
Replace cashews with an equal amount of soaked poppy seeds (khus khus) or melon seeds (magaz) to achieve a similar creamy texture.
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.
Substitute eggs with pan-fried tofu, potatoes, or mixed vegetables. Use a plant-based yogurt and oil instead of ghee to make it vegan.
Add 1-2 slit green chilies along with the ginger-garlic paste and increase the amount of red chili powder for a spicier kick.
Eggs are a complete protein, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
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.
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.
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.
Anda Korma is a good source of protein from eggs and healthy fats from cashews. However, it is also high in calories and saturated fat due to the use of ghee. It can be part of a balanced diet when consumed occasionally.
The gravy likely curdled because the yogurt was added on high heat or was not whisked properly. To prevent this, always lower the heat to a minimum, use full-fat yogurt at room temperature, and stir continuously while adding it to the pan.
Yes, you can. For a nut-free version, you can use a paste of soaked poppy seeds (khus khus), melon seeds (magaz), or even a couple of tablespoons of gram flour (besan) roasted in ghee to thicken the gravy.
Absolutely! You can hard-boil the eggs and prepare the fried onion paste (birista) a day or two in advance and store them in the refrigerator. This will significantly cut down on the preparation time.