Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, mughlai egg korma. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Outdoor Specialists Stocking The Highest Quality Camping Brands, Clothing & Equipment. Huge Range Of Food - Fast Delivery & Quick, Easy Returns - Clothing, Accessories & More Discover The Latest Outdoor Collection Now. The aroma of Mughlai Egg Korma is indeed heavenly and rightfully so, it tasted ambrosial as well.
Mughlai egg korma is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Mughlai egg korma is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have mughlai egg korma using 18 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Mughlai egg korma:
- Make ready 4 Hard Boiled Eggs
- Prepare 2 medium sliced Onion
- Make ready 1 big Tomato
- Make ready 5-6 Garlic Cloves
- Take 1 inch Ginger Piece
- Take 2 slit Green Chillies
- Take 10-12 blanched Almonds
- Prepare 1/4 tsp Turmeric
- Get 1 tsp Red Chilli Powder
- Prepare 1 tsp Coriander Powder
- Take 1/2 tsp Garam Masala
- Make ready 4 tbsp beaten Curd
- Prepare Fried Onions for Garnish
- Make ready 2 drops Kewara Water
- Prepare strands Saffron few
- Prepare 1 tbsp milk to soak saffron
- Prepare as per taste Salt
- Prepare 2 tbsp Ghee/Oil
Mughlai Egg Korma is an authentic Awadhi cuisine. Made with choicest ingredients,the silky smooth texture of the gravy gives a new dimension to this flavourful treat. No tomatoes are used in this recipe. They are replaced by adding curd, milk and fresh cream making it a lip smacking recipe and best enjoyed with any Indian flat bread or pulao.
Steps to make Mughlai egg korma:
- Boil the eggs for 8-10 minutes. Cool and peel of the shell. Heat a pan with ghee and roast the eggs until golden brown. Sprinkle salt, turmeric and red chilli powder a little. Then keep aside. Give small slits in egg before roasting.
- In the same pan add, sliced onions, ginger and garlic. Fry everything for few minutes and then add roughly chopped tomatoes. Add salt and fry until tomatoes turn mushy. Cool and then grind with almonds.
- Again same pan, add a tbsp of ghee or oil. Add the ground paste and all the mentioned spice powders. Fry until raw smell goes off and add the curd and 1/2 cup of water. Mix well and when it starts to boil, add the eggs. Cover and let it boil for 5-6 minutes. Now add saffron with milk and Kewara jal few drops. Switch off and garnish with chopped coriander leaves, almond slices and fried onions. Done !!
Egg Korma is a quintessential Mughlai recipe which is prepared with boiled eggs, cashews, milk and spices. This brunch recipe is easy to cook and is a treat to your taste buds. Mughlai mutton korma is the royal dish, once savored by Mughal rulers in India. The traditional recipe is well preserved since generations to make this awesome mutton korma in Mughlai style. A non-vegetarian favorite, this dish can be made easily in a pressure cooker.
So that is going to wrap this up for this special food mughlai egg korma recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
