Awadhi Anda Korma
A luxurious and creamy egg curry from the royal kitchens of Awadh. Hard-boiled eggs are simmered in a fragrant, mildly spiced gravy made with cashews, yogurt, and golden fried onions. A truly regal dish perfect for special meals.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the eggs
- b.Place eggs in a saucepan and cover with water. Bring to a boil and cook for 10-12 minutes for hard-boiled.
- c.Drain the hot water and run cold water over the eggs. Peel them once cooled.
- d.Gently prick the peeled eggs all over with a fork. This helps them absorb the gravy flavors.
- 2
Step 2
- a.Lightly fry the eggs
- b.Heat 2 tbsp of oil in a wide pan or kadai over medium heat.
- c.Carefully add the boiled eggs and fry for 2-3 minutes, turning them, until they develop a light golden, slightly blistered skin.
- d.Remove the eggs from the pan and set them aside.
- 3
Step 3
- a.Make the korma paste
- b.In a blender jar, add the fried onions (birista), soaked and drained cashew nuts, and whisked yogurt.
- c.Blend to a very smooth, fine paste. Add a tablespoon or two of water if needed to help it grind smoothly.
- 4
Step 4
- a.Cook the korma base
- b.In the same pan, heat 3 tbsp of ghee over medium heat.
- c.Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamoms. Sauté for 30-40 seconds until fragrant.
- d.Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
- e.Lower the heat, add the spice powders: Kashmiri red chili powder, coriander powder, and turmeric powder. Stir for 20 seconds.
- 5
Step 5
- a.Cook the gravy
- b.Add the ground korma paste to the pan. Cook on low-medium heat, stirring continuously, for 8-10 minutes.
- c.Continue cooking until the paste thickens and you see ghee separating from the sides of the masala.
- d.Slowly pour in 1.5 cups of warm water, stirring constantly to ensure a smooth, lump-free gravy. Add the salt and mix well.
- e.Bring the gravy to a gentle simmer.
- 6
Step 6
- a.Simmer the eggs and finish
- b.Gently place the fried eggs into the simmering gravy.
- c.Cover the pan and let it simmer on low heat for 5-7 minutes. This allows the eggs to soak up the flavors of the korma.
- d.Turn off the heat. Stir in the garam masala, the saffron-infused milk, and the kewra water. Mix gently.
- e.Garnish with chopped coriander leaves and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using store-bought birista (fried onions) is a great time-saver for this recipe.
- 2Always cook the yogurt-based paste on low heat while stirring continuously to prevent it from splitting.
- 3For a richer korma, you can replace half of the water with milk or add a few tablespoons of fresh cream at the end.
- 4Pricking the boiled eggs is a crucial step; it ensures the inside of the egg gets flavored by the delicious gravy.
- 5Kewra water provides the signature Awadhi aroma. Use it sparingly as it can be overpowering.
- 6Let the korma rest for 10-15 minutes before serving to allow the flavors to meld together beautifully.
Adapt it for your goals.
Vegan
Replace eggs with boiled and fried potatoes or pan-seared firm tofu. Use a plant-based yogurt and coconut oil instead of ghee.
nut freeNut free
Substitute cashews with 2 tablespoons of soaked melon seeds (magaz) or poppy seeds (khus khus) to get a similar creamy gravy.
high proteinHigh protein
For an extra protein boost, add 100g of crumbled paneer or a handful of boiled chickpeas to the gravy along with the eggs.
quickQuick
To make this dish faster, use store-bought birista and ginger-garlic paste. This will cut down the preparation time by at least 15 minutes.