Name: Ande Ka Khorma recipe by Zeenath Fathima at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: Boiled eggs 7-8; Onions sliced large 3 (deep fried and crushed); Yoghurt 250gm; Salt to taste; Red chilli powder 1 1/2 tbsp; Turmeric 1/2tsp; Dry coconut roasted and ground 1/2 cup; Peanuts roasted and ground 1/2 cup; Charoli seeds (Chironji) 4 tbsp soaked and blended into a paste; Garam masala powder 1 tsp; Ginger garlic paste 1 tbsp; Green chillies slit 3; Coriander leaves chopped for garnishing; Oil 1/2 cup

ABOUT Ande Ka Khorma RECIPE

A mouthwatering side dish of Hyderabad city, this is made almost in every house every now and then both for lunch and dinner. Made in a few minutes, it requires most commonly used ingredients and spices as well in any Indian kitchen. Scrumptious korma can be eaten with plain rice, fried rice or even roti and parathas.

Ingredients Serving: 6

Boiled eggs 7-8
Onions sliced large 3 (deep fried and crushed)
Yoghurt 250gm
Salt to taste
Red chilli powder 1 1/2 tbsp
Turmeric 1/2tsp
Dry coconut roasted and ground 1/2 cup
Peanuts roasted and ground 1/2 cup
Charoli seeds (Chironji) 4 tbsp soaked and blended into a paste
Garam masala powder 1 tsp
Ginger garlic paste 1 tbsp
Green chillies slit 3
Coriander leaves chopped for garnishing
Oil 1/2 cup

Instructions

Boil the eggs and make deep slits in a + sign manner.
Deep fry the onions and set aside to cool down.
In a cooking pot, heat oil and saute the spices for a minute.
Next, add the ground masalas.
After about 10 minutes of sauteeing them, add the beaten yoghurt.
On a low flame allow it to simmer.
Add the boiled eggs and the crushed deep fried onions to it.
Adjust the consistency by adding some water.
Allow this to simmer on low flame until the raw smell fades away and oil starts floating on top.
Garnish with coriander and serve hot.
Serve it with either rice or roti.

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