Egg korma

EGG KORMA

INGREDIENTS

• Hard boiled egg – 4 or 5
• Onion finely chopped – 1
• Curry leaves – few
• Tomato finely chopped – 2 small
• Ginger garlic paste – ½ tsp
• Red chilli pwdr – 1tsp
• Garam masala pwdr – 1 tsp
• Coriander pwdr – 2 tsp
• Turmeric pwdr – ¼ tsp
• Freshly grated coconut – 4 or 5 tbsp
• Cashew – 5 broken
• Poppy seeds – 1 tbsp
• Cinnamon [dalchini ] – a tiny piece
• Roasted Fennel seeds – 1 tsp
• Oil – 1 tbsp
• Whole garam masala few – bayleaves, clove, cardamom, jeera,pepper
• Finely chopped coriander leaves for garnish
• Salt to taste

PREPARATION

1. Make a fine paste of coconut + daliya + fennel seeds + cashew + tiny piece of cinnamon by adding little water .
2. Boil the eggs for 10 – 12 mins . Remove the shells and give few slits around it .
3. Puree the tomato .

METHOD

Heat oil in a pan ,add the whole garam masala and saute for few seconds .[don’t burn it ]

Add onions + curry leaves and fry till translucent .

Add ginger garlic paste and fry till raw smell leaves .

Add the tomato puree + salt  and fry till oil separates .

Add the chilli pwdr + turmeric pwdr + garam masala + coriander pwdr and fry till raw smell leaves.

Add the coconut paste and fry till for few seconds on medium flame.

Add 1 ½ or 2 cup of water , mix well and adjust salt if required .[gravy has to be semi thick ,not watery .

Once it starts boiling add the eggs .

Simmer on low flame for 1 or 2 min.

Transfer the korma to a serving bowl and garnish with finely chopped coriander leaves.

Serve with any Indian bread / rice .

NOTES

1. While grinding the coconut ,you can add magaz. [watermelon seeds ]
2. If you don’t have poppy seeds add chutney dal /daria .
3. Towards the end you can add kasoori methi . [in south v don’t ]
4. The consistency of the gravy should not be very watery ,it has to be little thick.
5. Instead of grinding the fennel seeds ,you can add it with the whole garam masala while tempering .
6. While tempering you can also add 1 black stone flower [ dagad phool /pathar phool ]

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