Egg Korma Curry

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Ingredients:
7 nos hard boiled eggs

3 nos big onions finely chopped

2 + 2 nos cinnamon stick

2-3 bay leaves

5-6 nos cloves

7-10 nos black peppercorns

5-6 nos  green cardamom

2 tsp jeera seeds

1 tsp saunf seeds

1 tbsp ginger/garlic paste

1/2 tsp haldi

3 tbsp coriander powder

2 tsp jeera powder

2 tsp kashmiri red chilli powder

1 tsp tikhalal red chilli powder

1 tsp garam masala

1 cup thick curd

1/2 cup water

3 tbsp ghee

1 tbsp kewra water

Salt as per taste


Recipe:

1. Boil water and add 6 eggs to it. After 13 mins of boiling close the flame and transfer the eggs to a ice water bowl. This will make the eggs ready to peel off its shell easily.

2. In a pan, add 2 tbsp ghee. Fry the chopped onions till they are slightly golden brown. Take it out on kitchen tissues. Switch off the flame. Let the caramelised onions cool down so that they become crispy. Later blend them to fine paste. 

3. In the same kadai, add 1 tbsp ghee to heat.Add 1/4 tsp of haldi and 1/4 tsp of red chilli powder. Mix well. Now put the 6 nos boiled eggs and rotate the same in the mixture. Roast the eggs from all sides for a min or two. Later on keep it aside. Rest one egg, finely grate it and keep it aside. Switch off the flame for now.

4. In the meantime, take a pan and dry roast the spices. In hot pan add jeera seeds, saunf seeds, cinnamon stick, cloves, peppercorns, green cardamom. Take it out once roasted and let it cool a bit. Then crush them to powder.

5. DO NOT switch on the flame. In the same kadai, in hot ghee add cinnamon sticks and bay leaves. Saute for a min then add dahi/curd and little water. 

5. To this add ginger-garlic paste. Add all the spices: crushed powder, haldi, jeera powder, coriander powder, red chilli powder and salt. Mix well.

6. Now switch on the flame to low - medium flame. Stir well all the ingredients together. Cover and cook for 5-7 mins till oil starts to seperate from the sides. 

7. Now to this add the boiled and roasted eggs and also the grated egg. Mix well. Cover and cook for more 3 mins.

8. Later on add the caramelised onions paste and 1/2 cup water to the same curry. Mix well. Cover and bring the curry to boil.

9. Now add garam masala and kewra water to the curry and mix well. Cover and cook for 5 more mins. 

10. Adda Korma is ready to serve. Can be served with jeera rice or hot roti along with raita and green salad.


**If the gravy is very thick to be served with rice then can add 1/2 cup of water to the gravy.

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