Ande Ka Khorma | How to make Ande Ka Khorma

By Zeenath Amaanullah  |  10th Jun 2017  |  
5 from 1 review Rate It!
  • Ande Ka Khorma, How to make Ande Ka Khorma
Ande Ka Khormaby Zeenath Amaanullah
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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.

Ande Ka Khorma is an authentic dish which is perfect to serve on all occasions. The Ande Ka Khorma is delicious and has an amazing aroma. Ande Ka Khorma by Zeenath Amaanullah will help you to prepare the perfect Ande Ka Khorma in your kitchen at home. Ande Ka Khorma needs 15 minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Ande Ka Khorma. This makes it easy to learn how to make the delicious Ande Ka Khorma. In case you have any questions on how to make the Ande Ka Khorma you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Zeenath Amaanullah. Ande Ka Khorma will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Ande Ka Khorma

Ingredients to make Ande Ka Khorma

  • 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

How to make Ande Ka Khorma

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

Reviews for Ande Ka Khorma (1)

Yasmeen Ahmeda year ago

Lovely . !!!!! :yum::yum::yum::kissing_heart::kissing_heart::kissing_heart::kissing_heart:

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