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Mughlai Egg Korma
Course:
Main Course
Cuisine:
Indian
Prep Time:
15
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
4
Calories:
367
kcal
Author:
Neha Mathur
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.
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Ingredients
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
Instructions
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.
Nutrition
Calories:
367
kcal
|
Carbohydrates:
11
g
|
Protein:
9
g
|
Fat:
32
g
|
Saturated Fat:
20
g
|
Cholesterol:
219
mg
|
Sodium:
95
mg
|
Potassium:
313
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
660
IU
|
Vitamin C:
9.7
mg
|
Calcium:
91
mg
|
Iron:
1.5
mg