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A luxurious Mughlai curry featuring hard-boiled eggs simmered in a creamy, aromatic gravy made from almonds, yogurt, and fragrant spices. This rich and nutty korma is a royal treat, perfect for special meals.
For 4 servings
Prepare Eggs and Almond Paste
Sauté Aromatics and Build the Base
Create the Korma Gravy
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A luxurious Mughlai curry featuring hard-boiled eggs simmered in a creamy, aromatic gravy made from almonds, yogurt, and fragrant spices. This rich and nutty korma is a royal treat, perfect for special meals.
This mughlai recipe takes 55 minutes to prepare and yields 4 servings. At 373.47 calories per serving with 17.29g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer and Finish the Korma
Replace the eggs with 500g of chicken or mutton pieces. Brown the meat after the onions and cook until tender before proceeding with the rest of the steps.
Substitute the almond paste with an equal amount of poppy seed (khus khus) paste or melon seed (magaz) paste for a different but equally creamy texture.
Use firm tofu cubes or parboiled potatoes instead of eggs. Replace ghee with oil, and use a plant-based yogurt and cream (like cashew or coconut cream).
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 source, providing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
Almonds are packed with monounsaturated fats, which are known to support heart health by helping to reduce bad cholesterol levels.
The blend of spices like turmeric, cloves, and cinnamon contains powerful antioxidants and anti-inflammatory compounds that can help strengthen the immune system.
Both eggs and curd are good sources of Vitamin D and calcium, which are crucial for maintaining strong and healthy bones.
One serving of Badami Anda Korma contains approximately 480-550 calories, depending on the amount of ghee and cream used. This is an estimate and can vary based on specific ingredients.
Badami Anda Korma is a rich and indulgent dish. While it contains beneficial ingredients like protein-rich eggs and almonds with healthy fats, the use of ghee and cream makes it high in calories and fat. It is best enjoyed in moderation as part of a balanced diet, especially on special occasions.
Curdling usually happens when cold yogurt is added to a hot pan too quickly. To prevent this, always use full-fat yogurt that is at room temperature, whisk it until completely smooth, and add it to the pan on the lowest possible heat while stirring continuously.
Yes, you can make a nut-free version. A traditional alternative is to use a paste made from soaked poppy seeds (khus khus) or melon seeds (magaz). This will provide a similar creamy texture and rich base for the gravy.
Absolutely! This korma tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water if the gravy has thickened too much.
This royal curry pairs beautifully with Indian breads like Naan, Sheermal, or Tandoori Roti. It also goes well with fragrant rice dishes like Jeera Rice or a simple Pea Pulao.