Anda Korma (Egg Curry)

by Rita Vaz
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While I’m a bit more of a traditionalist when creating new recipes, my husband is more of an explorer. This delish egg curry is one of my husband’s creations.

Anda Korma (Egg Curry)

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
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Ingredients

  • 8 Large eggs
  • 12 Cashews
Masala
  • 1 tbsp Coriander seeds
  • 1/2 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1/2 tsp Fennel seeds
  • 1/4 tsp Fenugreek seeds
  • 1 inch Cinnamon stick
  • 2 Green Cardamoms
  • 1 Tsp Black Pepper
  • 3 Cloves
  • 2 medium Onions chopped
  • 7 Garlic cloves chopped
  • 5 Tbsp Tomato paste
  • 2 Tsp Kashmiri Chilli powder
  • 1/2 Tsp Turmeric Powder
Gravy
  • 3 Bay leaves
  • 10 Curry leaves
  • 2 Green chillies slitted
  • 2 Tsp Sugar
  • 3/4 Cup Coconut milk
  • 5 tbsp thick cream
  • Pinch cinnamon powder
  • Pinch fennel powder
Garnish
  • 1 Medium onion sliced
  • 1 inch ginger (juliennes)

Instructions

  1. Boil 4 eggs & transfer to cold water. Peel & cut into halves
  2. Grind cashews with 1/4 cup water
  3. On low heat, together dry roast for 1 min cinnamon, mustard, cumin, coriander, fenugreek, cloves, cardamom, pepper, fennel. Remove & cool
  4. In same pan, heat 2 tbsp oil on medium heat. Add chopped onion, garlic & fry till translucent. Add tomato paste & fry till oil separates. Remove & cool
  5. Grind dry roasted spices, fried onion, garlic, tomato, cashew blend, chilli powder, turmeric to a thick paste
  6. In a pot, heat 2 Tbsp oil on medium heat, add sliced onion & fry till almost brown. Remove & keep aside for garnish
  7. In same pot, heat 1 tbsp oil. Add curry leaves, bay leaves, green chillies & fry for 30 secs. Add ground paste & fry on low heat for 1-2 mins
  8. Add 3 cups water (adjust accordingly). Add salt & sugar (adjust to taste), after 1 boil lower heat to stop bubbling
  9. Break 1 egg in small bowl & slowly add to curry. Repeat with other 3 eggs, do not stir or overlap eggs in pot. Cover & cook on low flame till yoke hardens
  10. Add coconut milk. Once curry boils add boiled eggs, pinch of cinnamon powder, fennel powder. Do not stir, just shake pot to immerse boiled eggs
  11. Add thick cream, cook for 30 secs, remove from heat & garnish
  12. Serve with chapatis, parathas, naan, rotis or rice
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