Badami Anda Korma
Boiled eggs simmer in a rich almond and yogurt gravy with warm whole spices, onion, ginger, and garlic. This Mughlai-style korma is mildly spiced, creamy, and perfect in small portions with roti or jeera rice.
For 4 servings
- prep · ~20 min
Soak the almonds and boil the eggs.
1.Soak the almonds in hot water for 20 minutes, then peel the skins.2.Boil the eggs until hard-boiled, cool them, and peel.3.Make a few light slits on the eggs so they absorb the gravy better.TIPLight slits help the eggs pick up flavor without breaking apart. - mix · ~4 min
Grind the korma paste.
1.Add soaked almonds, ginger, garlic, and 2 tablespoons water to a grinder.2.Blend to a smooth, thick paste.3.Whisk the yogurt separately until smooth so it mixes in easily later. - saute · ~9 min
Cook the onions and whole spices.
1.Heat ghee in a pan over medium heat.2.Add bay leaf, green cardamom, cloves, and cinnamon; cook until fragrant (30 seconds).3.Add sliced onion and green chili, then cook until the onion turns light golden (6-8 minutes).TIPKeep the heat medium so the whole spices bloom and the onions brown evenly without burning. - saute · ~3 min
Cook the almond paste and spices.
1.Add the almond paste to the pan and cook for 2-3 minutes, stirring often.2.Add coriander powder, red chili powder, turmeric powder, and salt.3.Cook until the paste smells nutty and the ghee starts to separate slightly. - simmer · ~5 min
Add yogurt and make the gravy.
1.Lower the heat and add the whisked yogurt a little at a time, stirring continuously.2.Add water and mix until smooth.3.Bring the gravy to a gentle simmer and cook for 4-5 minutes.TIPLow heat and steady stirring keep the yogurt from splitting. - simmer · ~7 min
Simmer the eggs in the korma.
1.Add the boiled eggs to the gravy and turn them gently to coat.2.Cover and simmer on low heat for 6-8 minutes so the flavors settle.3.Sprinkle garam masala over the top and mix gently. - garnish
Garnish with cilantro.
- serve
Serve hot with roti, naan, or jeera rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the boiled eggs dry before slitting so they don't water down the korma.
- 2Blend the soaked almonds very smooth; any coarse bits will make the gravy feel grainy.
- 3Cook the onions only to light golden, not deep brown, to keep the korma pale and Mughlai-style.
- 4Add the whisked yogurt on low heat in small additions, stirring constantly so the gravy stays creamy.
- 5If the gravy thickens too much after adding eggs, loosen it with a splash of hot water, not cold.
- 6Let the finished korma rest 5 minutes off the heat so the eggs absorb the almond-spice gravy better.
- 7This tastes even better the next day; reheat gently on low to avoid splitting the yogurt.
Adapt it for your goals.
Low-oil
Use less ghee and sauté the onions more slowly with a splash of water; the korma will be lighter but still creamy from almonds and yogurt.
spicierSpicier
Add an extra green chili or a little more red chili powder if you want a hotter korma without changing its Mughlai base.
richerRicher
Finish with a spoon of cream or a few crushed fried almonds for a more restaurant-style, festive texture.
onion freeOnion-free
Skip the onions for a softer, lighter gravy and rely on the almond-yogurt base for richness.
Why this is on our healthy list.
Protein-Rich Main Dish
Eggs and yogurt make this korma satisfying and help turn a small portion into a filling meal.
Good Fats from Almonds
Almonds add richness along with naturally occurring healthy fats, plus some fiber and plant nutrients.
Includes Digestive Spices
Ginger, garlic, cardamom, cloves, and cinnamon bring aromatic depth and traditional warming ingredients to the dish.
Frequently asked questions
It usually splits from high heat or adding it too quickly. Keep the flame low, whisk the yogurt well, and add it gradually while stirring constantly.
