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Hyderabadi Ande ka Korma

Uzma Khan
15 minutes
Prep Time
20 minutes
Cook Time
6 People
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ABOUT Hyderabadi Ande ka Korma RECIPE

It's a traditional recipe of Hyderabad,taste are so good and very easy to make.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Hyderabadi
  • Simmering
  • Roasting
  • Blending
  • Boiling
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 6

  1. 6 egg
  2. 1/4 cup dry coconut
  3. 1/2 cup peeled Peanuts
  4. 1/4 cup charoli
  5. 1 tbsp poppy seeds (khus khus)
  6. 2 onion chopped
  7. 1 cinnamon stick
  8. 5 to 7 black pepper
  9. 2 bay leaves
  10. 1 black cardamom
  11. 1 tsp ginger paste
  12. 1 tsp garlic paste
  13. 3/4 tsp turmeric powder
  14. 2 and 1/2 tsp red chilli powder
  15. 1 tsp garam masala powder
  16. 2 tbsp whisked curd
  17. 3 whole green chilli cut in half
  18. 1 handful chopped corriender leaves
  19. 1 tbsp chopped mint leaves
  20. 1 and 1/2 tbsp fried brown onion
  21. Salt as per taste
  22. 1/2 cup vegetable oil


  1. Take egg in a pan with water and boiled it,when done peel it and make only mark on not deep cut and keep aside it
  2. Now heat a pan add dry coconut in it for dry roast when half done add charoli, peanuts and sesame seeds and roast it till pleasant smell and keep aside
  3. Now take 1 tbsp oil in same pan add chopped onion and roast till light brown in colour
  4. Now take all roasted ingredients and roast fry onion in a mixer jar and make fine smooth paste of it and keep aside it for next step
  5. For cooking, Heat oil in a pan add bay leaves ,black cardamom and pepper and cinnamon stick and roast for 10 seconds
  6. Now add ginger and garlic paste and roast till raw smell gone
  7. Now add turmeric powder and grind masala and salt it and roast it
  8. Add salt and whisked curd and mix well and close it and cook it for 2 to 3 minutes
  9. Stir between to prevent burning
  10. When oil separate from masala add red chilli powder and stir it
  11. Add 2 cup water and cook
  12. chopped mint and coriender leaves ,garam masala powder and whole green chilli and add boiled egg and close lid and simmer it for 10 minutes in low flame
  13. When oil looks on surface than close the gas and add crushed fried brown onion and mix (reserve some for sprinkle over the top)
  14. Now Hyderabadi Ande ka Korma is ready to serve
  15. Serve hot with chappati and at time to serve sprinkle some fried brown onion and some chopped corriender over the top for more taste.

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Milli Garg
Milli Garg   Apr-25-2018


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