An egg korma is a scrumptious dish made out of […]
An egg korma is a scrumptious dish made out of melange of spices luscious creamy poppy seeds and cashews sauce to make the dish more prestigious and delectable.While preparing the food you can feel the sizzling onions get smoky adding of the creamy masala paste into and enchanting your surrounding tantalised everyone to taste one byte.
Like potato,egg is also an versatile in most of the cuisine in all over the world.A day can be started as breakfast and end with egg as a dinner.Starting from slow cooking to baking every where egg shows its important. Also its a great source of protein too. Amazing egg will be loved by people of all ages .Even i can say the first choice of most kids.An egg can easily fit in any dish to burst the dish.
Korma is a method of cooking which is the root of Mughlai Cuisine.The technique of korma is slow cooking of dish with versatile spices.Though korma is a culinary of Mughal ,so the dish should be served in many special occasions not every day.Mostly korma is prepared with vegetables or meat. If you bored from regular egg dishes then a take break and try this lip smacking enchanting egg korma.I am sure you will be going to love it and wishing to prepare it any family occasions.
Heat oil and add all the ingredients for preparing the korma gravy.Roast them in oil at least 1 minute over medium flame.In preparing the paste i have used seeded dried red chilies to enhance the texture.Keep stirring to avoid the ingredients to stick the pan and burnt.So always keep eyes to avoid burning it.Cool it and make a fine paste using little water.
Mean while,instead of preparing ginger garlic paste.To enhance the taste use crushed ginger garlic and green chili in a mortar.
In the same pan heat some more oil and fry a star anise until aromatic.I love to add star anise in any spicy dish ,its just not looking star also make your food up level giving nice flavour in it.
Add onions,spices and stir it.Add tomatoes and crushed ginger garlic chili paste.Fry them until the cooked masala leaves the sides of the pan.
Now add prepared paste into the sizzling fried masala. Add coriander powder and garam masala. Combine the masala evenly and keep stirring for some seconds.Add water ,salt and allow it to boil over medium flame.
Meanwhile,boil eggs and remove its shell.Sprinkle some turmeric and salt over the eggs.
Using a sharp knife slit the eggs to avoid bursting while frying the eggs.Also it will allow to soak the gravy inside.
Fry them in a pan until golden brown all the sides.
When the gravy start to boil add fried eggs in it and simmer for 8 to 9 minutes.
When gravy get thick ,sprinkle green chilies and cream over thee gravy.Well using cream is your own choice to make the gravy more rich and creamy.
Mughlai Egg Korma
yield : servings 3
Prep time : 5 mins
cook time : 20 mins
total time : 25 mins
things we need to prepare
3 hard boiled Eggs -shelled
2 onions-finely chopped
1 tsp ginger -garlic paste -crushed
1 tomato -(seeded and blended to form a paste)
3 green chilies
1 star anise
1/2 tsp turmeric
1 tsp red chili powder
1/2 tsp coriander powder
1 tsp cream -optional
Preparing ground paste
1 tsp poppy seeds
2 onions -cut in cubes
2 dried red chilies – seeded
5 to 6 cashews
1 bay leaf
1/2 tsp cumin seeds
2 to 3 cloves
Heat 1 tsp oil in a pan,one by one add all the ingredients.Saute it over medium flame for 1 minute.Cool it.Use some water and blend it for a fine paste.
Slit boiled eggs and smear some turmeric and salt.Keep it a side.
Heat oil in a pan,add star anise allow it to smoke.Add chopped onions along with turmeric,chili powder.Fry on medium flame.
Add ginger garlic paste and saute it.Add tomato paste and fry until raw smell goes off.
Add blended paste and stir fry until masala leaves oil from the edges of the pan.
Add garama masala and coriander powder.Saute it.
Add 2 cups of water and salt in the pan.Cook until the gravy start to boil.
Meanwhile in another pan heat oil and fry eggs until they turned light brown.
Once th gravy start to boil add fried eggs and simmer until get a thick gravy consistency
Sprinkle cream and green chilies.Cook few seconds and off the flame.
Serve hot and relish with steamed rice and Indian flat breads