For all the eggetarians, Mughlai Egg Korma is indeed an inviting feast. Savour it with Naan or Phulke and go back to the Mughal era. Here is how to make Egg Korma Recipe.
Eating eggs for breakfast has always been a part of my routine. Be it through Breakfast Fried Rice or Mushroom Cheese Omelette, I look forward to having my daily dose of protein!
About the recipe
Having studied in Lucknow, I have had the opportunity to relish some of the best cuisines such as Awadhi cuisine, Mughlai cuisine et al. Known for their royal flavours and generous use of exotic ingredients, Mughlai cuisine still makes me smile from ear to ear.
Korma is usually a mildly spicy dish that is usually prepared using meat and curry of nuts, yogurt et al. However, I did something different, instead of using meat, I used eggs and created Mughlai Egg Korma.
The aroma of Mughlai Egg Korma is indeed heavenly and rightfully so, it tasted ambrosial as well. Succulent eggs in the luscious gravy made using almond, saffron, kewra essence and the choicest ingredients is bound to make Mughlai Egg Korma a delightful treat.
For all the eggetarians, Mughlai Egg Korma is indeed an inviting feast. Savour it with Naan or Phulke, Mughlai Egg Korma tastes nothing but flavourful. So, note down the recipe for Mughlai Egg Korma and let your family anticipate a yummy surprise today, okay?
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Mughlai Egg Korma
- 4-5 Hard boiled eggs
- 4 tablespoon Vegetable oil
- 3 tablespoon Ghee
- 3-4 Clove
- 2 Cardamom
- 5-6 Black peppercorn
- 1 cup Onion (Chopped)
- 1 teaspoon Ginger (/ Chopped)
- 5-6 cloves Garlic (Chopped)
- ½ cup Tomato (Chopped)
- 10-12 Almond (Soaked and blanched)
- ½ cup Yogurt
- 1 teaspoon Maida
- 1 teaspoon Coriander powder
- 1 teaspoon Kashmiri red chilli powder
- Salt to taste
- ½ teaspoon Garam masala powder
- 10-12 strands Saffron (Soaked in 1 tablespoon milk)
- 3-4 drops Kewra essence
- 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.
- Now 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.
- Now 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.