Egg Korma Recipe | Hyderabadi Anda Korma Recipe | Egg Masala Gravy | Indian Egg Curry

we are preparing hyderabadi egg korma today. have it with naan, paratha, roti or rice here are the ingredients we need. these and the quantities needed are listed in the description box let’s have a look 2 tbsp desi ghee/clarified butter. you can use oil instead 4 boiled eggs 1 cup dahi/yogurt 1 tbsp ginger garlic paste 2 med sized onions, sliced & pan-fried until they caramelize 1/4 cup peanuts 1/2 cup sliced fresh coconut meat. you can use dry coconut instead 1 tbsp khaskhas/poppy seeds soaked in water for 2 hours 2-3 tbsp chopped cilantro 15-20 mint leaves 2 green chillies, the stems removed and slit on one side 1 tsp kashmiri red chilli powder 1/2 tsp turmeric powder 1/2 tsp garam masala 1/2 tsp coriander powder 1 tsp salt 1.5 -2 cups water peel the eggs and prick the sides with a fork dry roast the peanuts unti light brown we have used roasted peanuts but are roasting them for 1/2 a minute to dry any moisture in them if using unroasted peanuts remove their skin once they are roasted remove to a plate roast the sliced coconut for a few minutes until light brown on low heat. remove to the same plate grind to a fine paste the roasted coconut & peanuts, the caramelized onions, the soaked poppy seeds with the yogurt keep the paste aside keep the wok on low heat. put the clarified butter & let it melt you can use oil instead of ghee we are adding 2 tbsp of ghee if needed later we will add a tbsp more put the ginger garlic paste once ghee melts and fry for 1/2 a minute on low heat then add the peanut-coconut paste and saute for a minute on low medium heat we are putting in a tbsp of ghee as the mixture is a bit dry & might stick to the wok after a minute add in the spices, the coriander powder, red chilli powder, turmeric powder & salt and stir until they combine add the cilantro & mint too and mix again cover with a lid and cook for 5-7 minutes, or until the ghee separates out, on low heat. keep stirring in between every minute or two after 5 minutes the ghee has separated out add the garam masala and mix put in 1.5 cups of water. we will add more if needed later on mix well. keep heat on low medium and let it come to a boil the gravy has started to boil. add the eggs and stir then cover with a lid. cook on low heat for 8-10 minutes stirring a few times in between after 8 minutes our egg korma is ready, the gravy has thickened a bit. this is the consistency it should be if you wish to have a thinner gravy add some more water & cook for a while transfer to a serving dish our hyderabadi egg korma is ready. serve it with naan, paratha, roti or rice. do try it and give your feedback if you like the dish please like, comment and share our video and subscribe to our channel. thanks for watching