Afghani Anda Korma

By Food Fusion · 60 min

Ingredients

Instructions

1. Heat the cooking oil in a flat wok.
2. Add the onion, garlic, ginger, cashew nuts, green chillies and melon seeds and sauté on medium heat for 3-4 minutes. Take them out and let them cool completely.
3. Make shallow cuts in the boiled eggs and add them to the same wok.
4. Add the turmeric, pink salt and Kashmiri red chilli powder and mix well.
5. Fry on medium heat for 3-4 minutes, or until golden.
6. Blend the cooled onion mixture with the water to a smooth paste.
7. Add the cinnamon stick, cloves, green cardamom and black peppercorns and mix well.
8. Add the blended paste, mix well and cook on medium heat for 4-5 minutes, until the oil separates.
9. Add the turmeric, cumin powder, pink salt, crushed black pepper and red chilli powder and mix well.
10. Add the water, mix well and cook on medium heat for 2-3 minutes.
11. Add the whisked yogurt and cook on medium heat for 2-3 minutes.
12. On low heat, stir in the cream, then turn the heat up and cook on medium for 1-2 minutes.
13. Add the dried fenugreek leaves, mix well, add the water and cook for 1-2 minutes.
14. Add the remaining water, the fried eggs, fresh coriander and red chillies, cover and cook on low heat for 3-4 minutes.
15. Transfer to a serving dish, garnish with fresh coriander and serve with naan.

Summarized from Food Fusion's video. Watch it for the details.

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