Anda Korma Recipe | Creamy Mughlai Egg Curry

Anda Korma Recipe | Creamy Mughlai Egg Curry

Learn how to make Anda Korma (Egg Korma)—a creamy, Mughlai-style egg curry that’s rich, aromatic, and perfect with naan, roti, or steamed rice. In this step-by-step recipe, I’ll show you the secret to a restaurant-style Shahi Anda Korma: golden onions, whole spices, yogurt or cream, and a luxe cashew–poppy seed paste that gives a silky white egg korma finish even without tomato. This Pakistani/Hyderabadi Anda Qorma technique keeps the eggs tender while the gravy turns royal and flavorful.

What you’ll get:
– Exact spice ratios for a balanced, creamy egg curry
– How to build a rich white gravy (Awadhi/Lucknowi touch)
– Options: Instant Pot egg korma, coconut-based, or yogurt-only
– Pairings, storage, and reheating tips

Why you’ll love it: It’s quick, beginner-friendly, and naturally high-protein. Perfect for busy weeknights, Eid gatherings, or Ramzan meals. Try it dhaba-style and adjust heat for a spicy egg korma or keep it mellow for a family-friendly anda malai korma.

#hashtags #EggKorma #AndaKorma #shahikorma


Anda Khorma Recipe Ingredients :

Boil Eggs.
Oil – 250 grams.
Onion – 150 grams. Cook it until it gets golden.
Grind Fried Onion.
Roasted Soaked Cashew.
Roasted Soaked Almonds.
Coconut Powder – 3 tsp.
Green Chili – 3.
Coriander Leaves.
Mint (Pudina).
Water – 1/2 cup.
Fry boiled eggs for 5 minutes on high flame.
Ginger Garlic Paste – 2 tsp.
Water – 2 tsp.
Haldi (Turmeric) – 1 tsp.
Red Chili Powder – 1 tsp.
Garam Masala – 1/2 tsp.
Black Pepper – 1/2 tsp.
Jeera Powder – 1 tsp.
Coriander Powder – 1 1/2 tsp.
Salt – to taste.
Grind the Masala.
Curd – 1 cup.
Green Chili – 3.
Water – half glass.
Add or lay Boiled Fried Eggs to Khorma.
Coriander Leaves.
Cook it for 2 minutes on low flame.

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