Hyderabadi Shahi Egg Korma | Anda Korma Recipe

Step 1

Add 1 large onion to a grinder, make a smooth paste, and keep it aside.

Step 2

Add 1 large tomato to a grinder, make a smooth paste, and keep it aside.

Step 3

Add 1/3 cup cashews, 1/3 cup Mellon seeds, 1/3 cup dry coconut, little water in a grinder, and make a smooth paste.

Step 4

Heat 1 tablespoon oil and add 1/4 teaspoon turmeric powder, 1/4 teaspoon chili powder, 1/4 teaspoon salt, 1/4 teaspoon coriander powder, 10 eggs sauté for 1 minute. Take it out and keep them aside.

Step 5

In the same oil, add 1 tablespoon oil and add 1/2 teaspoon shah jeera, 2 sticks cinnamon, 3 bay leaves.

Step 6

Now add onion paste and sauté for 1 minute.

Step 7

Add 1 teaspoon ginger garlic paste, 1/4 teaspoon turmeric powder, and mix well.

Step 8

Add tomato puree and mix well—Cook for 2 minutes.

Step 9

Add 3/4 teaspoon chili powder, 1 teaspoon salt, 1/2 teaspoon coriander powder, 1/4 teaspoon garam masala, 1/4 teaspoon jeera powder, and mix well.

Step 10

Add cashew paste, 1/2 cup water, and mix well. Close the lid and cook for 5 minutes.

Step 11

Add 2 tablespoons curd and mix well. Close the lid and cook for 2 minutes.

Step 12

Slit the eggs and add them to the gravy. Mix and cook for 2 minutes.

Step 13

Add chopped coriander leaves and turn off the stove.