My family loves Eggs but the one dilemma I always had with the Egg was to make something different. Somehow, I always landed up making varieties of a similar Egg Curry. So this time with the festive season and an early winter in the air, I decided to make try the Egg Korma. The Korma is normally associated with meat but not with Eggs. I do however remember during my childhood my Aunt used to make a meat Korma and since some of us didn’t have meat, she added the Egg into the dish. I remember being called down to her place to do the tasting. By definition the Korma is a rich, aromatic, Mughlai curry. One tip while making the Egg Korma, is to poke the surface of the egg to make small punctures so that the curry can seep in during the cooking process. I must confess that the Korma curry tends to be on the rich side since it has cashew nut paste, yoghurt and fried onions. This gives the gravy a rich creamy texture which is essential for a Korma. The Egg Korma is ideal for the winter season and is quite versatile for celebrating with guests and on festive occasions. It is after all a royal dish. The Korma goes well all assortment of Indian breads as well as with pulao. So give the Eggs in your kitchen a Badshahi twist with the Egg Korma.
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Badshahi Anda
Ingredients
- 8 boiled eggs, shelled
- 2 Tbsp + 2 Tbsp Oil
- 1 Tbsp Ghee (Clarified butter)
- 2 large sized Onions, thinly sliced
- 2/3 cup Yoghurt
- 8–10 Cashew nuts, ground to a paste with some water
- 1 Tsp Kashmiri Red Chili powder
- 1 Tsp Red Chilli powder
- 1 Tsp Cumin powder
- 1/2 Tsp Turmeric powder
- 2 Tsp Coriander powder
- 1 Black Cardamom
- 4–5 Green Cardamom
- 1 ½ inch Cinnamon stick broken into 2 or 3 pieces
- 5–6 Cloves
- 1 Tsp Black Peppercorns
- 1 Tbsp Ginger Garlic paste
- Salt according to taste
- 1 Tbsp crushed Kasuri Methi (dried Fenugreek leaves)
Ingredients :
- 3–4 green Cardamoms
- 1 small Mace
- 1/4 Nutmeg
Instructions
- Marinate the eggs with 1/4 Tsp each of turmeric powder, red chilli powder and salt. Heat 2 tbsp oil. Fry the marinated eggs in hot oil, till golden brown. Remove and drain over kitchen towels.
- In a deep bottom pan or wok, heat 2 Tbsp oil over medium flame. Add the thinly sliced onions and keep stirring to fry them till they turn deep golden brown in colour. Take off, drain oil and allow to cool. They will turn crisp once cooled. Crush the crisp fried onions with your hands or chop them into small pieces with the help of a knife.
- In a bowl add the yoghurt, kashmiri red chilli powder, red chilli powder, turmeric powder, cumin powder, coriander powder and salt to taste.
- To this, add all the whole spices, that is, green cardamom, black cardamom, cloves, black peppercorns.
- Next, add in the ginger, garlic and cashew paste. Whisk and mix all the spices in the bowl, thoroughly together.
- Transfer this mixture along with the fried and crushed onion to the same wok or pan. The pan should have sufficient oil remaining after frying the onions. If not, add 1 tbsp more of oil.
- Cook over Low heat, stirring continuously. Keep cooking patiently, till the oil is released from the sides of the pan and the spices turn deeper and richer in colour. This should approximately take 8-10 minutes, as the flame is on low. A flavorful aroma should be released by now.
- In the meantime, keep ready another spice mix to be used later while cooking. Lightly dry roast, over low flame 2-3 green cardamom, 1 small mace and 1/4 piece nutmeg. Once cool, course grind the spices in a grinder jar or using the mortar and pestle.
- Next, increase the flame to a medium and keep stirring for another 2 minutes, before adding in the fried eggs and the coarsely crushes spice mix. Stir and cook the eggs with the spice mix for 2-3 minutes over medium heat.
- Add 1 cup water to the pan , cover and cook for another 5-6 minutes over medium-low flame or until flavours of the Korma has seeped into the eggs, the curry looks rich and has an amazing aroma to it.
- Before taking off the heat, add in the kasuri methi and ghee. Give a good mix, cook for a minute before removing from the flame.
- Your Shahi Egg Korma is ready. Serve hot with Pulao, Parathas, Pooris, or any other Indian bread.
Nutrition
- Serving Size: 4
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