Shahi Egg korma recipe | Egg curry recipe|Restaurant style egg korma|Egg masala recipe

INGREDIENTS


• Boiled egg 6 pc
• Onion chopped 1 pc
(Medium size)
• Tomato medium size (puree) 1
• Ginger 1 inch
• Garlic 4 cloves
• Curd 2 tsp
• Poppy seed 2 tsp
• Cashew 8 pc
• Melon seed 2 tsp
• Kitchen king(sabji masala) 1 tsp
• Oil 50 ml
• Salt to taste
• Sugar 2 tsp
• Green cardamom 2 pc
• Cinnamon stick 1 inch
• Cumin seed 1 tsp
• Bay leaf 2
• Kashmiri red chilli powder 1 tsp
• Milk 100 ml

METHOD


- Heat 2 tsp oil in a pan and fry onion till golden brown.
- Add ginger and garlic fry for 1 minute.
- Make paste of fried onion, ginger, garlic, cinnamon & 1 green cardamom.
- Also make fine paste of cashew, melon seed and poppy seed.
- Take same pan add 3 tbsp oil ,cumin seed, 1 green cardamom, bay leaf, when turns aromatic or golden add fried onion and spices paste also add Kashmiri red chilli powder and salt to taste.
- On a medium flame fry till oil comes out.
- Add tomato puree and cashew ,melon & poppy seed paste and fry till oil comes out.
- Add curd, sugar,& kitchen king which is sabji masala & cook for 2-3 minutes.
- Add ½ cup water and give a good mix to make the spices uniform.
- Add boiled eggs and 100 ml milk.
- Cook for 3-4 minutes on low flame.
- If the gravy is little sour add more milk likes a tbsp or 2 tbsp.
- Egg korma is ready to serve.
- It goes great with jeers rice, naan, or paratha.



SOME USEFUL TIPS


• Instead of oil you can also use half butter and half oil for more tasty korma.
• Soak cashew , poppy seed, and melon seed in hot water for 15 minutes before making paste, the grinding will be easier.
• For making tomato puree instead of using mixer grinder you can use grater with smallest pores.
• The whole preparation is mild so if the gravy is little sour or spicy add more milk and little sugar as well.



Thank u....

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