Mughlai Egg Korma
Servings - 2 - 3
INGREDIENTS
Water - 1 litre
Eggs - 6
Vinegar - 1 tablespoon
Cashews - 45 grams
Almonds - 45 grams
Warm milk - 2 tablespoons
Saffron - 8 - 10 strands
Ghee - 50 milliliters
Cumin - 1/2 teaspoon
Fennel seeds - 1/2 teaspoon
Garlic - 12 - 15 clovesGinger - 2 tablespoons
Onions - 175 grams
Tomato - 260 grams
Green chili - 1 tablespoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Garam masala - 1 teaspoon
Turmeric - 1 teaspoon
Fresh cream - 200 grams
Water - 250 milliliters
Coriander - for garnishing
PREPARATION
1. Take a deep pan, add 1 litre water, 6 eggs, 1 tablespoon vinegar and bring it to a boil.
2. Boil for 10 - 12 minutes on medium heat.
3. Remove it from heat. Drain and remove the shell of the eggs. Keep aside.
4. Take a pan, add 45 grams cashews, 45 grams almonds and dry roast until it turns golden brown in color.
5. Remove it from heat and transfer it to a blender and blend it into a smooth paste. Keep aside.
6. In a bowl, add 2 tablespoons warm milk, 8 - 10 saffron strands and mix it well.
7. Soak for 20 minutes.
8. Heat 50 milliliters ghee in a heavy skillet, add 1/2 teaspoon cumin, 1/2 teaspoon fennel seeds and stir well.
9. Add 12 - 15 cloves garlic, 2 tablespoons ginger and saute for 1 -2 minutes.
10. Then, add 175 grams onions and fry till translucent or until it turns golden brown in color.
11. Now, add 260 grams tomato, 1 tablespoon green chili and saute until it turns soft and pulpy.
12. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala and mix it well.
13. Cook for 5 - 7 minutes on medium heat.
14. Add 1 teaspoon turmeric and mix it again.
15. Remove it from heat and transfer it to a blender and blend it into a smooth puree.
16. Transfer this into a heavy skillet and stir well.
17. Then, add the blended almonds and cashew paste in it.
18. Mix it well.
19. Add 200 grams fresh cream and mix it well.
20. Bring it to a boil.
21. Now, add the soaked saffron milk and mix it again.
22. Add 250 milliliters water and mix it again.
23. Bring it to a boil.
24. Now, add the boiled eggs in it and mix it well.
25. Cook for 5 - 7 minutes on medium heat.
26. Garnish with coriander.
27. Serve hot.
Egg Hara Masala
Servings - 2 - 3
INGREDIENTS
Water - 500 milliliters
Vinegar - 2 tablespoons
Eggs - 6
Oil - 1 tablespoon
Coriander seeds - 2 tablespoons
Dry red chili - 2
Mint - 20 grams
Coriander - 40 grams
Oil - 2 tablespoons
Cloves - 3 pods
Cardamom - 2 pods
Cinnamon stick - 1 inch
Bay leaf - 1
Cumin - 1 teaspoon
Onions - 150 grams
Curd - 2 tablespoons
Oil - 1 tablespoon
Garlic - 1 tablespoon
Green chili - 1 tablespoon
Salt - 1 1/2 teaspoons
Red chili - 1 teaspoon
Garam masala - 1 teaspoon
Water - 300 milliliters
Fresh cream - 30 grams
Grated egg whites - for garnishing
Coriander - for garnishing
PREPARATION
1. Take a pan, add 500 milliliters water, 2 tablespoons vinegar, 6 eggs and bring it to a boil.
2. Boil for about 10 minutes.
3. Remove it from heat and allow it cool.
4. Remove the shell of the eggs and cut it into half.
5. Heat 1 tablespoon oil in a skillet, add the boiled eggs and cook for 5 - 7 minutes on medium heat or until it turns golden brown in color.
6. Remove it from heat and keep aside.
7. Take a pan, add 2 tablespoons coriander seeds, 2 dry red chilli and dry roast for 2 - 3 minutes on medium heat or until it turns golden brown in color.
8. Transfer this into a blender, add 20 grams mint, 40 grams coriander and bend it into a smooth paste.
9. Heat 2 tablespoons oil in a skillet, add 3 pods cloves, 2 pods cardamom, 1 inch cinnamon stick, 1 bay leaf, 1 teaspoon cumin and stir well.
10. Then, add 150 grams onions and fry till translucent or until it turns golden brown in color.
11. Transfer this into a blender, add 2 tablespoons curd and blend it into a smooth paste.
12. Heat 1 tablespoon oil in a skillet, add 1 tablespoon garlic and stir well.
13. Then, add the blended onion paste and mix it well.
14. Add 1 tablespoon green chili and stir well.
15. Now, add the blended mint coriander mixture and mix it well.
16. Cook for 3 - 5 minutes on medium heat.
17. Add 1 1/2 teaspoons salt, teaspoon red chili, 1 teaspoon garam masala and mix it well.
18. Add 300 milliliters water and stir well.
19. Bring it a boil.
20. Then, add 30 grams fresh cream and mix it well.
21. Now, add the cooked eggs in it and mix it well.
22. Cook for 5 - 7 minutes on medium heat.
23. Garnish with grated egg whites and coriander.
24. Serve hot with roti.
