Homemade Anda Korma Recipe
Anda Korma is a rich and flavorful egg curry cooked in a creamy, spiced gravy. Perfect for a hearty meal, this dish pairs beautifully with naan, roti, or rice.
Ingredients
- 6 boiled eggs
- 2 tbsp oil or ghee
- 1 large onion, finely sliced
- 1 tsp ginger-garlic paste
- 2 tomatoes, pureed
- ½ cup yogurt (whisked)
- 1 tsp salt (adjust to taste)
- ½ tsp turmeric powder
- 1 tsp red chili powder
- ½ tsp cumin powder
- 1 tsp coriander powder
- ½ tsp garam masala
- ½ tsp black pepper
- ½ tsp cardamom powder
- ½ cup water
- 2 tbsp fresh cream (optional)
- Fresh coriander leaves for garnish
Instructions
- Prepare the Eggs: Peel the boiled eggs and make small slits on the surface for better absorption of flavors.
- Fry the Eggs: Heat 1 tablespoon of oil in a pan and lightly fry the eggs until golden. Remove and set aside.
- Cook the Onions: In the same pan, add more oil if needed and sauté onions until golden brown.
- Add Spices & Tomatoes: Stir in the ginger-garlic paste and cook for a minute. Then, add pureed tomatoes and cook until the oil separates.
- Blend in Yogurt: Lower the heat and add whisked yogurt while stirring continuously to prevent curdling.
- Season the Gravy: Add salt, turmeric, chili powder, cumin, coriander, garam masala, black pepper, and cardamom powder. Cook for 2-3 minutes.
- Simmer the Eggs: Add the fried eggs to the gravy, pour in water, and let it simmer for 10 minutes.
- Final Touch: Stir in fresh cream for a richer texture and garnish with fresh coriander.
- Serve & Enjoy: Serve hot with naan, roti, or basmati rice.
Notes
- Frying the eggs before adding them to the gravy enhances their flavor.
- Adjust the spice levels according to your preference.