Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, egg korma. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Egg Korma is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Egg Korma is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have egg korma using 23 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Egg Korma:
- Take 12 Eggs (Boiled & de-shelled)
- Take 1 Cup Onion Barista
- Prepare 1/2 Cup & 1 tbsp Dry Fruits Paste (Cashews, Almonds, Ground Nuts & Posto ie. Khus-khus) Dry Raisins & Prunes are also used in this paste but since I don’t like it- Haven’t used
- Take 3 tbsps (3 G) paste (Ginger, Garlic & Green Chilli )
- Make ready 1/2 Cup Onion paste
- Make ready 1/2 Cup Plain Curd (well beaten)
- Get 1/2 Cup Fresh Cream
- Take 1 Cup Fresh Milk
- Prepare To Taste Salt
- Make ready 2 tbsps Sugar
- Make ready 1/2 Cup Cooking Oil
- Make ready 1/4-1/2 Cup Desi Ghee
- Take 2 tsps Red Chilli Powder
- Take 4-5 each Whole Dry Spices: (Cardamoms, Cinnamons, Cloves, Star Anise, Kabab-cheeni, Black Pepper Corns & White Pepper) 2 of each: (Bay Leaf, Black Elaichi & Dry Red Chilli 🌶) A bit of: (Mace & Nutmeg)
- Prepare 1 tsp Shahjeera & Shah-Morich, each
- Make ready 1.5 tbsps Garam Masala Powder
- Get 1 tsp Cumin Powder
- Take 1 tsp Coriander Powder
- Prepare 1/2 tsp Turmeric Powder
- Prepare 3/4 Green Chillies (Slit)
- Take Garnish:
- Take 1/4 Cup Onions Barista
- Prepare 14/5 Green Chillies (whole)
Step by Step to make Egg Korma:
- Fry the boiled eggs mixed with with some salt red chilli powder & turmeric powder and set aside for
- Blanch the dry fruits to be made into a thick & rich paste and set aside
- Prepare your own homemade Garam Masala (as I always do) & also prepare the aforementioned onion birista to be used periodically, during the entire course of this very recipe
- Put a wok/kadhai (the same one with the remaining cooking oil, that’s been used for frying the boiled eggs 🥚), to already retain the colour of it in it & now, in it the Ghee & put in it the whole ‘khadaa’ Masalas & sauté until releases it's nice aroma
- Pour in the onion paste, 3G pastes with some salt & keep sautéing until it releases a good smell & almost looks like semi golden brown, at this point reduce/switch off the flame & then, add in the curd well beaten with sugar & mix well until all well combined
- Put on the flame in the low-medium, keep sautéing until the mixture starts releasing oil & starts leaving the frying pan/wok/kadai- Now, time to add in the measured milk (warm), in 2 successions & keep stirring continuously to prevent burning of the mixture at the bottom of the pan, also put in the onion birista in 3 successions in the entire cooking process which helps thickening of the gravy as well, add in the fresh cream too
- Once well done, add in the onion barista- stir fry & add in the dry fruits paste and keep sautéing until well combined and now, add into it the Garam Masala Powder & continue sautéing- if needed add on a splash of hot/warm water if the very mixture tends to get sticky and catches the bottom of the pan (ideally it won’t now, since the mixture already retains enough greasy stuffs in it to catch the bottom & get burnt but always better to be safe than suffer)
- Cover it periodically & cook in the slow flame- it’the release enough oil to be floating atop & at this point, add into it the green chillies (slit) & the eggs 🥚 now stir well & cover for about 5/6 mins time for all the aroma to be well incorporated & infused with the gravy and eggs 🥚 both & just test check for the salt and sugar portions- if required, can add onto your taste buds
- It’s finally ready now- add in the last batch of the onion Barista & the whole green chillies & cover it by putting off the flame & keep it in it's standby position for about 10 mins time before serving piping hot
So that’s going to wrap this up for this special food egg korma recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this site on your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope My webpage becomes “the place to be” when it comes to egg korma cooking. Go on get cooking!
