Wednesday, July 3, 2013

Egg Korma Recipe | Mughlai Cuisine

Mughlai Cuisine basically an influenced of Persian cuisine.And Mughali cuisine was getting famous since Mughal empire were in India. Since then mughlai cuisine took another place in convenient Indian cooking style. Most of the North Indian cuisine are considered as mughlai cuisines.As they are very much fond of non-vegetarian items so here is a vast list of non-veg items which are very popular in India. They usually prepare some spicy and aromatic foods like in their cooking some costly ingredients like Saffron,Javitri,Nutmeg ,walnut and ghee/clarified butter,rose petals are very common. As they belong to royal category , they used to import maximum spices from foreign Muslim country if they require to prepare shahi foods. Another significant of mughlai cuisine is slow cooking or dum pukht cooking. They are usually famous for tandoor recipe and korma recipe too.So this is another sharing from me to you. A mughal cuisine like Shahi Egg Korma recipe .

To prepare shahi egg korma you need very common ingredients following by mughal cuisine. To some extent  I prepared it with least of the ingredients. Nutmeg,Cashew Nuts paste,curd and Rose water are the most essential ingredients over here. One shahi flavor thick gravy will be inviting you with some paratha or any kind of biriyani . So check out the recipe.

Full of animal protein like egg will give you enormous strength to you.



Egg Korma Recipe | Mughlai Cuisine


Recipe by Nabanita Das
Prep time: 15 mins
Cook time: 20 mins

Ingredients
  • 4 Eggs Boiled
  • 1 Medium Onion chopped
  • 2 Medium Onion paste
  • 1 Medium Onion whole
  • 1 Medium Tomato whole
  • 2 Cups Fresh Curd
  • 2 tbsp Ginger + Garlic Paste
  • 1 tsp Turmeric powder
  • 1 tsp Red chili powder
  • 4 tbsp Ghee/Clarified Butter
  • 4 tbsp White oil
  • 2 Bay leaf
  • 1 Black Cardamoms
  • 4 Green Cardamoms
  • 2 inch Cinnamon sticks
  • 3 pinch Nutmeg powder/crushed nutmeg
  • 2-3 tbsp Cashew nut paste
  • 2 tbsp Rose Water
  • 1 tsp Garam Masala
  • Salt to taste
  • Sugar to taste
  • 4 Cloves
Cooking Directions
  1. Marinate boiled eggs with little turmeric powder and salt.
  2. Heat 1 tbsp ghee+1 tbsp Oil in a kadai.
  3. Fry eggs lightly .
  4. Now in a mixing bowl add curd,onion paste,ginger+garlic paste,turmeric powder,red chili powder,sugar and salt to taste. Mix very well.
  5. Heat 2 tbsp Ghee+3 tbsp oil in same kadai.
  6. Add bay leaf and whole spices(cinnamon sticks+green cardamoms+black cardamoms+nutmeg+cloves) .
  7. When aroma came out add chopped onion and fry until golden color.
  8. Now add the curd mixture and cashew paste to it fry until oil comes out.
  9. Add fried eggs and little warm water to it.
  10. This time adjust seasoning again.
  11. Add rose water ,cover and cook for 5 mins.
  12. In another pan add 1 tbsp ghee and fry light whole onion and whole tomato one by one.
  13. Then add those onion and tomato to korma gravy.
  14. Now in rest of the ghee add garam masala powder and add to the gravy and cover again for 2 mins.
  15. Switch off the gas and serve with paratha or biriyani or of your choice items.

6 comments:

sushmita pandit said...

nice egg korma recipe......luks so good.

Latha Madhusudhan said...

So delicious.

Akila said...

Very tempting kurma... Will go very well with rice or idiyappam

Priya Suresh said...

The colour of the dish itself is very pleasing and attractive,delicious korma.

Chitz said...

That's a very rich & tasty dish out there.. Have used onion in almost all manners :) Loved it !

tina mazumdar said...

nice recipe nabanita..i'll try it out

Followers

Author

Follow Me On

Eshoboshoaahare

Promote Your Page Too