Can I fry the boiled eggs before adding them?

Yes, lightly frying the peeled eggs in a little ghee gives them extra color and helps them hold up well in the gravy.

How do I know when the masala paste is cooked enough?

The paste will thicken, smell sweeter and richer, and you will see ghee starting to release around the edges of the pan.

Can I make Awadhi Anda Korma ahead of time?

Yes, you can make it a few hours ahead or a day early. Reheat gently on low heat so the yogurt-based gravy stays smooth.

What should I serve with Awadhi Anda Korma?

It pairs especially well with roomali roti, naan, sheermal, paratha, or a mild pulao that lets the fragrant gravy stand out.

Can I skip kewra water if I do not have it?

Yes, the dish will still be tasty. Kewra adds the classic Awadhi floral note, but it is better omitted than replaced with too much rose water.

Home / Recipes / awadhi / Awadhi Anda Korma

awadhiMediumeggetariangluten freesoy freehigh protein

Awadhi Anda Korma

RATING

4.4/5(37)

TASTE SCORE

9/10

Boiled eggs nestled in a rich, gently spiced Awadhi-style gravy made with onion, yogurt, nuts, and fragrant whole spices. This korma is silky, comforting, and elegant enough for a festive lunch or dinner.

PREP

20m

COOK

35m

SERVES

2 EGGS AND ABOUT 1 CUP OF KORMA GRAVY

291 cal

SERVINGS

METHOD · 9 STEPS

prep · ~12 min
Boil and peel the eggs.
Place the eggs in a pan, cover with water, and boil until hard-cooked. Cool, peel, and keep them aside.
TIPA quick dip in cold water makes peeling easier.
rest · ~15 min
Soak the cashews and melon seeds.
Soak the cashews and melon seeds in warm water for 15 minutes so they blend into a smooth paste.
saute · ~12 min
Cook the onions until deep golden.
1.Heat the ghee in a heavy pan over medium heat.
2.Add the sliced onions and cook slowly, stirring often, until deep golden and sweet.
3.Add the ginger, garlic, and green chili and cook for 1 minute.
TIPKeep the heat moderate so the onions brown evenly without burning.
mix · ~3 min
Blend the korma base.
Transfer the cooked onion mixture with the soaked cashews and melon seeds to a blender. Add a little water and blend to a smooth paste.
saute · ~7 min
Cook the whole spices and masala paste.
1.Return the pan to medium heat.
2.Add bay leaf, green cardamom, cloves, cinnamon, and black peppercorns and cook for 30 seconds.
3.Add the onion-nut paste and cook until it thickens and the ghee starts to show at the edges.
4.Add coriander powder, red chili powder, turmeric powder, and salt and mix well.
simmer · ~8 min
Add the yogurt and make the gravy.
Lower the heat and add the whisked yogurt gradually, stirring well so it stays smooth. Pour in the water and simmer until the gravy turns silky and lightly thick.
TIPAdd the yogurt on low heat and keep stirring to prevent splitting.
simmer · ~6 min
Warm the eggs in the korma.
Add the boiled eggs to the gravy and spoon the sauce over them. Simmer gently for 5 to 7 minutes so the eggs absorb the flavor.
garnish · ~1 min
Finish with garam masala, kewra water, and cilantro.
Sprinkle in the garam masala, drizzle the kewra water, and garnish with chopped cilantro.
serve
Serve the Awadhi Anda Korma hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Prick each boiled egg lightly with a fork before simmering so the korma flavors seep in better.
2
Take the onions to a deep golden brown, not dark brown; this gives the gravy its Awadhi sweetness without bitterness.
3
Blend the onion-cashew-melon seed mixture completely smooth for the signature silky korma texture.
4
When adding yogurt, keep the flame low and stir constantly to avoid curdling in the hot masala.
5
If the gravy gets too thick after adding the eggs, loosen it with a splash of hot water rather than cold water.
6
Add kewra water only at the end and sparingly, because too much can overpower the delicate spice profile.
7
This korma tastes even better after a short rest, as the eggs absorb the aromatic gravy.