Egg korma

Name: Egg korma
Yield: 3 servings
Cuisine: Indian
Ingredients: 4 hard boiled peeled eggs; 1/2 cup Onion sliced; 1 table spoon Ginger garlic paste; 8 Cashew nuts; 1 table spoon Khas khas; 1 tsp Mein seeds; 1/2 tsp Turmeric powder; 1 tbsp Coriander powder; 1 tbsp Kasmiri red chilli powder; to taste Salt; Sugar 1 /2 tsp; 1/2 tsp Garam masala powder; Whole spices cardamom 2, cinnamon 1" stick 1; 3 tbsp Refined Oil; 1/2 cup Tomato puree; 1 tbsp Ghee; 4 Slitted green chilli; Coriander leaves handful; 3 drops Kewra essence

Aparajita Dutta @cook_9630376

Delhi

#egg
This is a very flavourful, creamy, delicious dish of egg gravy which is very different from normal conventional egg curry recipe. The khas khas and cashew paste gives it a rich creamy texture. Best served with roti, naan, jeera rice etc.

Aparajita Dutta @cook_9630376

Saved

Ingredients

3 servings

4hard boiled peeled eggs
1/2 cupOnion sliced
1 table spoonGinger garlic paste
8Cashew nuts
1 table spoonKhas khas
1 tspMein seeds
1/2 tspTurmeric powder
1 tbspCoriander powder
1 tbspKasmiri red chilli powder
to tasteSalt
Sugar 1 /2 tsp
1/2 tspGaram masala powder
Whole spices cardamom 2, cinnamon 1" stick 1
3 tbspRefined Oil
1/2 cupTomato puree
1 tbspGhee
4Slitted green chilli
Coriander leaves handful
3 dropsKewra essence

Saved

Steps

1

Heat water in a pan.
2

Add cashew, melon seeds, khas khas, whole spices
3

Heat for 5 minutes.
4

Now keep them aside
5

Heat oil in a kadai.
6

Add the sliced onions and saute until golden brown and crispy.
7

Take out from pan and blend it with the cashew, melon seeds and khas khas
8

Masala paste is ready.
9

Now again heat oil in a kadai.
10

Add ginger garlic paste. Saute for 2 minutes.
11

Now add the tomato puree.
12

Cook the tomato for 3 minutes.
13

Now add the dry spices, salt and sugar.
14

Cook for 3 minutes.
15

Now add the previously made masala paste.
16

Saute for 5 minutes. Add 1 tbsp ghee.
17

Now add some water and cook covered for at least 20 minutes.
18

In the mean time smear the hard boiled eggs with Turmeric powder, red chilli powder and salt.
19

Give them 3 light cuts over their surface but be careful not to touch the yolk.
20

Shallow fry them for 2 minutes.
21

After 20 minutes the oil will separate from the gravy.
22

Add the eggs and slitted green chilli and cook covered for another 5 minutes.
23

Sprinkle handful of coriander leaves and kewra essence and serve hot.