Hyderabadi Shahi Egg Korma | Anda Korma Recipe
2021-02-25- Cuisine: Hyderabadi, Indian
- Course: Main Course
- Skill Level: Intermediate
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- Servings: 6
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 40m
Average Member Rating
(5 / 5)
2 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
186 -
Carbohydrates
8.18g -
Fat
13.65g -
Protein
7.84g -
Serving Size
1
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.