Egg korma is a spicy and rich Mughlai egg curry dish from India’s Hyderabadi region.It is an absolute delight for the egg lovers and a perfect side dish for Paratha and chapati.
1.
Take a pan and dry roast cashew nuts, peanuts,popy seeds, sesame seeds and dry coconut slices, roast them until aromatic.
2.
Add the roasted spices to a grinder and grind them to fine powder, keep it aside.
3.
Take a pan, add oil and 1 large sliced onion,fry until golden brown and add to a grinder, make a smooth paste, and keep it aside.
4.
Now add some more oil in the pan add pinch of turmeric powder, red chilli powder,salt and boiled eggs.now roast the eggs with the spices well, keep them aside.
5.
Now for the korma gravy add oil in a pan, then add whole spices like cinnamon stick, green cardamom,bay leaf, ginger garlic paste and fry them.
6.
Keep the flame on low and add the fried onion paste, and grounded ,add little water and cook them Completely.
7.
Now add the powder spices, salt and mix them well.
8.
Once the oil separates add tomato puree and whisk curd and cook them for a while.
9.
Add the roasted eggs and chopped coriander leaves and mix them gently.
10.
Cover and cook for 5 mins.Hyderabadi egg korma is ready to be served hot.
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