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Hyderabadi Shahi Egg Korma | Anda Korma Recipe

2021-02-25
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 30m
  • Ready In: 40m
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Nutritional Info

This information is per serving.

  • Calories

    186
  • Carbohydrates

    8.18g
  • Fat

    13.65g
  • Protein

    7.84g
  • Serving Size

    1
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Egg korma, or egg kurma as it is spelled sometimes, is a spicy and rich Mughlai egg curry dish from India’s Hyderabadi region. The curry has a sauce-like consistency and is prepared in a yogurt base with various spices.

Ingredients (For Egg)

  • 1 Tablespoons Oil
  • 1/4 Teaspoon Turmeric Powder
  • 1/4 Teaspoon Red Chili Powder
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Coriander Powder

Ingredients (For Gravy)

  • 1 Large onion
  • 4 Green Chilies
  • 1 Large Tomato
  • 1/3 Cup Cashew
  • 1/3 Cup Mellon Seeds
  • 1/3 Cup Dry Coconut
  • 1 Tablespoon Oil
  • 1/2 Teaspoon Shah Jeera
  • 2 Sticks Cinnamon
  • 3 Bay Leaves
  • 1 Teaspoon Ginger Garlic Paste
  • 1/4 Teaspoon Turmeric Powder
  • 3/4 Teaspoon Red Chili Powder
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Coriander Powder
  • 1/4 Teaspoon Garam Masala
  • 1/4 Teaspoon Jeera Powder
  • 2 Tablespoons Curd
  • Chopped Coriander leaves

Method

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.

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