Safed Anda Korma

1. 1
   prep · ~5 min

   Prepare the white masala paste.

   1.Drain the soaked cashew nuts and melon seeds.

   2.Add them to a mixer grinder with 0.5 cup water.

   3.Grind to a very smooth, fine paste. Set aside.

   TIPThe smoother the paste, the creamier the gravy. Add a tablespoon of yogurt while grinding if the mixture is difficult to blend.
2. 2
   fry · ~8 min

   Deep fry the sliced onions.

   1.Heat 1 cup oil in a deep frying pan over medium heat.

   2.Add the sliced onions and fry until golden brown and crisp.

   3.Remove with a slotted spoon and drain on paper towels.

   4.Discard the oil after frying.

   TIPDon't walk away — onions go from golden to burnt quickly. Drain the onions while they're still a shade lighter than you want; residual heat will finish them.
3. 3
   prep · ~5 min

   Make the fried onion paste.

   1.Let the fried onions cool completely until crisp.

   2.Crush them lightly with your fingers into a coarse powder.
4. 4
   prep · ~15 min

   Boil, peel, and prep the eggs.

   1.Place eggs in a saucepan and cover with cold water.

   2.Bring to a rolling boil, then reduce heat and simmer for 8 minutes.

   3.Transfer eggs to an ice bath. Once cool, peel carefully.

   4.Make a few shallow slits on each egg with a knife so the gravy penetrates.
5. 5
   temper · ~1 min

   Temper the whole spices in ghee.

   1.Heat ghee in a heavy-bottomed pot over low-medium heat.

   2.Add cardamom, cloves, bay leaf, and cinnamon stick.

   3.Sauté until the spices are fragrant and crackle slightly, about 30 seconds.
6. 6
   saute · ~2 min

   Bloom the pastes and green chili.

   1.Add ginger paste and garlic paste to the pot.

   2.Sauté, stirring constantly, until the raw aroma fades, about 1 minute.

   3.Add the slit green chilies and sauté for another 30 seconds.

   TIPKeep the heat low — white gravy should not pick up any color from browning the aromatics.
7. 7
   simmer · ~5 min

   Incorporate the yogurt and white paste.

   1.Turn the heat to the lowest setting.

   2.Whisk the room-temperature yogurt once more and slowly pour it into the pot, stirring continuously to prevent curdling.

   3.Add the white cashew-melon paste and stir well.

   4.Keep stirring for 2-3 minutes until the mixture begins to simmer gently.

   TIPNever add cold yogurt to a hot pan — it will split. Room temperature yogurt and constant stirring is the secret to a velvety white korma.
8. 8
   simmer · ~10 min

   Build the white gravy.

   1.Add the crushed fried onion, white pepper powder, and salt.

   2.Stir well and let the gravy simmer on low heat for 10 minutes.

   3.Stir occasionally. The gravy should thicken slightly and gloss.
9. 9
   simmer · ~5 min

   Add the eggs to the korma.

   1.Gently slide the slitted boiled eggs into the simmering gravy.

   2.Spoon gravy over the eggs to coat them well.

   3.Simmer for another 5 minutes so the eggs absorb the flavors.

   4.Drizzle the kewra water over the top and gently stir.

   TIPHandle the eggs gently in the pot. Use a spatula instead of a ladle to avoid breaking them.
10. 10
    garnish · ~1 min

    Garnish and serve hot.

    1.Transfer the korma to a serving bowl.

    2.Scatter blanched almond slices and chopped coriander leaves on top.

    3.Serve immediately with naan or steamed rice.

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