Anda Korma is a delicious, rich, and aromatic Mughlai-style egg curry cooked in a creamy, spiced gravy. The combination of hard-boiled eggs with a flavorful korma base makes it a perfect dish to enjoy with naan, roti, or rice.

Ingredients:

• 6 boiled eggs (peeled and slightly slit)

• 2 onions, finely sliced

• 2 tomatoes, pureed

• 1/2 cup yogurt (curd)

• 1 tablespoon ginger-garlic paste

• 2 green chilies, slit

• 1/2 cup cashew paste

• 1/4 cup fresh cream (optional)

• 1 teaspoon cumin seeds

• 1 teaspoon turmeric powder

• 1 teaspoon red chili powder

• 1 teaspoon coriander powder

• 1 teaspoon garam masala

• 1/2 teaspoon nutmeg powder

• 1/2 teaspoon black pepper powder

• 1/2 teaspoon cardamom powder

• 1 bay leaf

• 2 cloves

• 2 tablespoons oil or ghee

• Salt to taste

• Fresh coriander leaves for garnish

Instructions:

Prep the Eggs

Take your boiled eggs and make small slits or gently poke them with a fork. This helps them soak up all the delicious flavors. Heat a little oil in a pan and lightly fry the eggs until they turn golden brown. Once done, set them aside.

Build the Base

In the same pan, heat some oil or ghee. Toss in cumin seeds, cardamom pods, a bay leaf, and a small piece of cinnamon. Let them sizzle and release their aromatic magic.

Sauté the Onions

Add finely chopped onions and cook them on medium heat until they turn golden brown. Keep stirring to get an even color—this step adds depth to the gravy.

Add Spices and Aromatics

Now, mix in ginger-garlic paste and sauté until the raw smell disappears. Then, sprinkle in turmeric, red chili, and coriander powders. Stir well to coat the onions in the fragrant spice blend.

Create the Rich Gravy

Pour in the pureed tomatoes and cook until the oil starts to separate. This means the tomatoes are fully cooked. Now, gradually add whisked yogurt while stirring continuously. This ensures a creamy texture without curdling.

Simmer with the Eggs

Gently add the fried eggs to the simmering gravy. Stir them in so they soak up all the flavors. Let them cook for a few minutes to absorb the richness of the masala.

The Creamy Finish

If you're using coconut milk, pour it in now. Adjust the salt and let everything simmer for a few more minutes, so the flavors meld together beautifully.

Garnish and Serve

Finally, sprinkle garam masala and some freshly chopped coriander leaves for that perfect finishing touch. Serve your delicious Anda Korma hot with naan, roti, or a bowl of steaming basmati rice.

Tips for the Best Anda Korma:

• Frying the eggs slightly gives them a better texture and taste.

• Slow-cooking the korma enhances the depth of flavors.

• For an extra creamy taste, add a little coconut milk along with the fresh cream.

• Serve with butter naan or jeera rice for an authentic experience.

(FAQ's)

1. Can I use store-bought korma paste?
   Yes, but homemade masala gives a richer, fresher taste.

2. How do I make the gravy smoother?
   Blend the fried onions and tomato puree for a silkier texture.

3. Is Anda Korma spicy?
   It has a mild to moderate spice level. Adjust chilies to taste.

4. Can I store leftover Anda Korma?
   Yes, refrigerate in an airtight container for up to 2 days. Reheat on low flame.

5. What can I serve with Anda Korma?
   It pairs well with butter naan, paratha, jeera rice, or plain steamed rice.