Egg Korma

A rich , silky and delicious korma with hard boiled eggs. Perfect side for roti / naan / flavored rice. This korma is so rich and its made with nuts paste, fried onions and poppy seeds. Eggs are hard boiled, then shallow fried in a pan until they are golden and sprinkled with spices. 

Ingredients

For the spicy hard boiled eggs

• 4 Eggs 
• 1 Teaspoon vegetable oil
• a big pinch of red chilli powder / paprika powder
• a big pinch of turmeric powder
• a big pinch of salt to sprinkle

For the gravy

• 2 Tablespoon Vegetable oil
• 1 inch cinnamon stick
• 2 Bay leaves
• 3 Cloves
• 2 Green Cardamom
• 1/2 Teaspoon Cumin Seeds
• 1/2 Teaspoon Fennel Seeds
• 1 Medium sized onion sliced thinly
• 20 fresh mint leaves
• 2 Tablespoons coriander powder
• 1 Teaspoon Red chilli powder
• 1/2 Teaspoon Turmeric powder
• 1/4 Cup plain natural yogurt / curd
• Salt to taste

For the Nuts paste

• 8 raw Cashew nuts
• 2 Garlic cloves
• 1/2 Inch fresh ginger
• 1 Tablespoon khus khus / poppy seeds
• 1/2 Cup fried onions ( Thinly slice 2 large sized onions and deep fry in oil until they are crispy and golden)

Preparation

1. In a small sauce pan, add 1/4 cup water. Add cashew nuts and poppy seeds to the water and bring it to boil. Boil the water for 5 minutes. Cool completely. Drain water and set aside

2. Add this par boiled cashew nuts and poppy seeds , fried onions , ginger, garlic in a food processor / mixie and grind it to fine paste. Add 2 or 3 tablespoon of water if required for grinding

 

 

3. Keep eggs outside refrigerator overnight and bring it to room temperature.

4. Hard boil eggs with 1 tablespoon salt in plenty of water and carefully peel remove their outer skin. Make sure not to break the egg. Using a sharp knife mark light slits all over the egg whites and set aside

 

Directions

1. In a large pan / wok, heat 1 teaspoon oil. When the oil is hot, add cinnamon, bay leaf, cloves, green cardamom and fry for 30 seconds

                                                      

2. Add cumin seeds and fennel seeds and fry until the sizzle

                                 

 3. Then add the sliced onions and fry until onions are soft

4. Add the fried onion+ cashew++poppy seeds+ ginger+ garlic paste we prepared at step number 2 of the preparation process                                 

5. Fry the mixture in oil for 8 to 10 minutes on low flame until oil separates from the mixture. Do not rush through this step. The korma will have raw smell of nuts and ginger if you do not fry the paste on low flame until oil separates

6. Add coriander powder , red chilli powder, turmeric powder and fry for 5 more minutes. Add chopped mint leaves and give it a stir

 7. Increase the heat to high and add yogurt. Stir continuously until the yogurt is well absorbed by the mixture
                                  

8. Season with salt. Then add 1 cup of water to the gravy and cook on medium flame until the korma  reaches required consistency
 9. Fry the hard boiled eggs : In a pan, heat 1 teaspoon vegetable oil. When the oil is hot, turn down the heat settings to low. Then place the hard boiled eggs (with slits on them) on the pan and fry until the eggs have a nice golden skin. Turn sides and fry eggs to get nice golden skin on all sides.

10. Sprinkle salt, red chilli powder, turmeric powder over the fried golden eggs and gently toss them

 

 

11. Remove the eggs from the pan and set aside

12. Once the korma reached required consistency, switch off the flame

13. Transfer the korma to a serving dish. Place the fried eggs in the prepared korma

14. Serve hot with roti / naan / flavored rice