Anda Korma
Hard-boiled eggs simmered in a rich, creamy onion-yogurt gravy scented with whole spices and a touch of saffron. This mildly spiced Anda Korma brings the festive flavors of Mughlai cuisine to your everyday table in under 40 minutes.
For 4 servings
- 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.
- 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. - 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. - 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. - 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. - 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. - 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Prick the boiled eggs with a fork before shallow-frying to prevent them from bursting in the hot oil.
- 2Whisk the yogurt until completely smooth before adding to the gravy, and stir vigorously on low heat to prevent curdling.
- 3Cook the onion-tomato paste until the raw smell disappears and oil separates — this builds the korma's deep flavor base.
- 4Make-ahead: Hard-boil and peel the eggs a day ahead; refrigerate in an airtight container until ready to fry.
- 5Storage: Leftover Anda Korma keeps in the fridge for up to 2 days; reheat gently on the stovetop, do not microwave.
- 6Use fresh saffron strands soaked in warm water for the signature aroma and golden hue — avoid powdered saffron.
Adapt it for your goals.
Low-oil
Skip the shallow-frying step: just place peeled boiled eggs directly into the simmering gravy. Reduce oil to 1 tbsp and use a non-stick pan. Suitable for those watching fat intake.
high proteinHigh-protein
Add 1/2 cup of lightly sautéed chickpeas along with the eggs for an extra boost of plant protein and texture. Great for a post-workout meal.
jainJain
Omit garlic and onion from the paste; substitute with a puree of 1/2 cup bottle gourd (lauki) and 2 green cardamoms. Use asafoetida (hing) in the tempering. Ideal for Jain dietary restrictions.
veganVegan
Replace yogurt with unsweetened cashew yogurt or a paste of 1/4 cup soaked cashews blended with water. Use coconut oil instead of ghee. Results in a similarly rich, creamy gravy.
Why this is on our healthy list.
Rich in High-Quality Protein
Eggs provide complete protein with all essential amino acids, supporting muscle repair and satiety.
Heart-Healthy Fats from Almonds
Almonds offer monounsaturated fats and vitamin E, which help maintain cardiovascular health.
Anti-Inflammatory Spices
Turmeric, ginger, and cinnamon contain compounds that may reduce inflammation and support immunity.
Probiotic Boost from Yogurt
Yogurt provides live cultures that aid digestion and gut health when used in the gravy.
Frequently asked questions
Fresh onion paste is strongly recommended because the caramelization is key to the korma's flavor. Pre-made paste lacks that deep sweetness.
