Mughlai Egg Korma

• Produce

  • 1 powder tsp Coriander
  • 1 Garlic
  • 1 Ginger - 1 tsp
  • 1 powder tsp Kashmiri red chilli
  • 1 Onion - 1 cup
  • 1/2 cup Tomato

• Refrigerated

  • 4 Eggs, hard

• Baking & Spices

  • 2 Cardamom
  • 3 Cloves
  • 1/2 powder tsp Garam masala
  • 5 Peppercorn, black
  • 1 Saffron
  • 1 Salt

• Oils & Vinegars

  • 4 tbsp Vegetable oil

• Nuts & Seeds

  • 1 Almond - 10-12

• Dairy

  • 3 tbsp Ghee
  • 1/2 cup Yogurt

• Other

  • Kewra essence - 3-4 drops
  • Maida - 1 tsp

Found on whiskaffair.com

Description

Ingredients

• Hard boiled eggs - 4-5
• Vegetable oil - 4 tbsp
• Ghee - 3 tbsp
• Cloves - 3-4
• Cardamom - 2
• Black peppercorn - 5-6
• Onion - 1 cup ( Chopped )
• Ginger - 1 tsp (/ Chopped )
• Garlic - 5-6 cloves ( Chopped )
• Tomato - ½ cup
• Almond - 10-12 ( Soaked and blanched )
• Yogurt - ½ cup
• Maida - 1 tsp
• Coriander powder - 1 tsp
• Kashmiri red chilli powder - 1 tsp
• Salt to taste
• Garam masala powder - ½ tsp
• Saffron - 10-12 strands soaked in a tbsp of milk
• Kewra essence - 3-4 drops

Directions

• Heat vegetable oil in a pan.
• Make slits in eggs and once the oil is hot, fry them until golden brown from all the sides.
• Remove from oil and keep aside.
• Add ghee in the same pan and heat.
• Add cloves, cardamom and black cardamom and fry for a few seconds.
• Add onion, ginger and garlic and fry for 4-5 minutes until onions turn slightly golden in color.
• Add tomatoes and cook for another 3-4 minutes.
• Remove the pan from heat and let the masala cool.
• Blend the masala along with almonds and some water to make a smooth paste.
• Transfer the paste in the same pan.
• Whisk yogurt with maida and add it in the pan.
• Cook for a minute.
• Add coriander powder, red chilli powder, salt, garam masala powder and a cup of water and cook on heat for 5-6 minutes.
• Add saffron, kewra essence and egg in the pan and cook for a minute.
• Add more water if required and bring the curry to a boil.
• Garnish with fresh coriander and golden fried onions.
• Serve hot with Naan or Phulke.