Safed Anda Korma
A luxurious Mughlai curry featuring hard-boiled eggs in a rich, creamy white gravy. Made from a smooth paste of cashews, almonds, and boiled onions, this korma is delicately spiced with aromatic whole spices and finished with cream for a truly royal experience. It's a perfect centerpiece for a special meal, pairing beautifully with naan or jeera rice.
For 4 servings
Prepare Eggs & White Paste
- Gently prick the peeled hard-boiled eggs all over with a fork or toothpick. This helps them absorb the gravy flavors. Set aside.
- In a saucepan, combine the chopped onions, cashew nuts, almonds, and green chilies with 2 cups of water. Bring to a boil.
- Cook for 10-12 minutes until the onions are translucent and very soft. The key is to boil, not brown, to maintain the white color.
- Drain the mixture, discarding the water, and allow it to cool for a few minutes.
- Transfer the boiled ingredients to a blender and grind into a very smooth, fine paste. Add a splash of water if needed to facilitate blending.
Sauté Aromatics
- Heat ghee in a heavy-bottomed pan or kadai over medium heat.
- Add the whole spices: green cardamom, cloves, cinnamon stick, and bay leaf. Sauté for about 30-45 seconds until they become fragrant.
- Add the ginger-garlic paste and cook for 1 minute, stirring continuously, until the raw aroma disappears.
Cook the Korma Gravy
- Add the prepared white onion-nut paste to the pan. Cook on medium-low heat for 8-10 minutes, stirring frequently to prevent sticking.
- Continue cooking until the paste thickens and you see the ghee starting to separate at the edges.
- Reduce the heat to the lowest setting. Slowly pour in the whisked curd while stirring constantly. This prevents the curd from splitting.
- Once the curd is fully incorporated, add the coriander powder and white pepper powder. Mix well and cook for another 2-3 minutes.
Simmer with Eggs
- Pour in 1 cup of water (or milk for a richer gravy) and add salt. Stir to combine everything into a smooth gravy.
- Bring the gravy to a gentle simmer over medium-low heat.
- Carefully slide the pricked hard-boiled eggs into the gravy.
- Cover the pan and let the korma simmer on low heat for 5-7 minutes. This allows the eggs to absorb the flavors of the rich gravy.
Finish & Garnish
- Turn off the heat. Stir in the crushed kasuri methi and garam masala for a final layer of aroma.
- Gently mix in the fresh cream. Do not boil the korma after adding the cream, as it can cause it to split.
- Let it rest for 5 minutes. Garnish with freshly chopped coriander leaves.
- Serve hot with naan, roti, or jeera rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For an ultra-smooth gravy, you can strain the onion-nut paste through a fine-mesh sieve after blending.
- 2To prevent the curd from splitting, ensure it is at room temperature and whisked well before adding it to the pan on very low heat.
- 3Using white pepper powder is crucial for maintaining the korma's signature white color while providing a gentle heat.
- 4For added texture, you can lightly shallow-fry the pricked boiled eggs in 1 tsp of ghee until they are pale golden before adding them to the gravy.
- 5If the gravy becomes too thick, you can adjust the consistency by adding a few tablespoons of warm water or milk.
Adapt it for your goals.
Paneer Korma
Replace the eggs with 250g of paneer cubes. Lightly fry the paneer until golden before adding it to the gravy at the simmering stage.
Vegetable KormaVegetable Korma
Use a mix of vegetables like carrots, peas, beans, and potatoes instead of eggs. Parboil the vegetables before adding them to the korma.
Shahi VersionShahi Version
For a more royal 'Shahi' flavor, add a pinch of saffron soaked in warm milk and a few drops of kewra water (pandan extract) along with the fresh cream at the end.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance. This dish is a delicious way to meet your protein needs.
Rich in Healthy Fats
The inclusion of almonds and cashews provides monounsaturated and polyunsaturated fats, which are beneficial for heart health by helping to manage cholesterol levels.
Supports Gut Health
Curd (yogurt) is a natural probiotic that introduces beneficial bacteria to your digestive system, promoting a healthy gut microbiome which is crucial for digestion and immunity.
Frequently asked questions
One serving of Safed Anda Korma (containing 2 eggs and gravy) has approximately 400-450 calories, depending on the amount of ghee and cream used. It's a rich dish, best enjoyed as part of a balanced meal.