Badami Anda Korma
A luxurious Mughlai curry featuring hard-boiled eggs simmered in a creamy, aromatic gravy made from almonds, yogurt, and fragrant spices. This rich and nutty korma is a royal treat, perfect for special meals.
For 4 servings
4 steps. 35 minutes total.
- 1
Step 1
- a.Prepare Eggs and Almond Paste
- b.Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Cook for 10 minutes to hard-boil. Drain, cool under running cold water, and peel carefully.
- c.Gently prick each boiled egg a few times with a fork or toothpick. This helps them absorb the gravy. Set aside.
- d.While eggs are boiling, soak almonds in hot water for 15-20 minutes. Peel the skins off.
- e.Grind the blanched almonds with 2-3 tablespoons of water in a blender to a very smooth, fine paste. Set aside.
- 2
Step 2
- a.Sauté Aromatics and Build the Base
- b.Heat ghee in a heavy-bottomed pan or kadai over medium heat. Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-40 seconds until they become fragrant.
- c.Add the finely chopped onions. Cook, stirring frequently, for 10-12 minutes until they turn a deep golden brown. This step is crucial for the flavor and color of the korma.
- d.Add the ginger-garlic paste and sauté for another 2 minutes until the raw aroma disappears.
- 3
Step 3
- a.Create the Korma Gravy
- b.Add the spice powders: coriander powder, turmeric powder, and Kashmiri red chili powder. Stir for 30 seconds on low heat.
- c.Add the prepared almond paste. Cook for 3-4 minutes, stirring continuously, until the paste is fragrant and you see ghee separating from the mixture at the edges.
- d.Reduce the heat to the lowest setting. Add the whisked curd gradually, a spoonful at a time, while stirring constantly. This prevents the curd from splitting. Once all the curd is incorporated, cook for 5-6 minutes until the gravy thickens and oil surfaces again.
- 4
Step 4
- a.Simmer and Finish the Korma
- b.Pour in 1.5 cups of warm water, add salt and optional sugar. Stir well to combine and bring the gravy to a gentle simmer.
- c.Cover the pan and let it cook on low heat for 8-10 minutes, allowing the flavors to meld together.
- d.Gently slide the pricked hard-boiled eggs into the gravy. Simmer for another 5 minutes, allowing the eggs to absorb the flavors of the korma.
- e.Turn off the heat. Stir in the garam masala, fresh cream (if using), and kewra water. Mix gently.
- f.Let it rest for 5 minutes before serving. Garnish with freshly chopped coriander leaves. Serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a perfectly smooth gravy, ensure the almond paste is ground very finely without any grit.
- 2The key to a rich korma is patiently browning the onions until they are deep golden, not burnt.
- 3Always add whisked, room-temperature curd on the lowest heat while stirring continuously to prevent it from splitting.
- 4For an even richer flavor, you can shallow fry the pricked boiled eggs in 1 teaspoon of ghee until they get a pale golden skin before adding them to the korma.
- 5The korma thickens as it cools. Adjust the consistency with a little hot water if needed before serving.
- 6Use full-fat curd for the best creamy texture and to reduce the chances of curdling.
Adapt it for your goals.
With Chicken or Mutton
Replace the eggs with 500g of chicken or mutton pieces. Brown the meat after the onions and cook until tender before proceeding with the rest of the steps.
Nut Free VersionNut-Free Version
Substitute the almond paste with an equal amount of poppy seed (khus khus) paste or melon seed (magaz) paste for a different but equally creamy texture.
Vegan VersionVegan Version
Use firm tofu cubes or parboiled potatoes instead of eggs. Replace ghee with oil, and use a plant-based yogurt and cream (like cashew or coconut cream).
Spicier VersionSpicier Version
Add 1-2 slit green chilies along with the ginger-garlic paste and increase the amount of red chili powder for a spicier kick.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
Rich in Healthy Fats
Almonds are packed with monounsaturated fats, which are known to support heart health by helping to reduce bad cholesterol levels.
Boosts Immunity
The blend of spices like turmeric, cloves, and cinnamon contains powerful antioxidants and anti-inflammatory compounds that can help strengthen the immune system.
Supports Bone Health
Both eggs and curd are good sources of Vitamin D and calcium, which are crucial for maintaining strong and healthy bones.
Frequently asked questions
One serving of Badami Anda Korma contains approximately 480-550 calories, depending on the amount of ghee and cream used. This is an estimate and can vary based on specific ingredients.