Best Idea to Producing Perfect Egg Korma

Hoping to dine Egg Korma a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This site is going to guide you with useful procedures on producing a Egg Korma like a famous chef made.

We hope you got benefit from reading it, now let's go back to egg korma recipe. To cook egg korma you need 23 ingredients and 9 steps. Here is how you do it.

To prepare an extraordinary Egg Korma, below are the components required:

1. Take 12 of Eggs (Boiled & de-shelled).
2. Prepare 1 Cup of Onion Barista.
3. Get 1/2 Cup & 1 tbsp of Dry Fruits Paste (Cashews, Almonds, Ground Nuts & Posto ie. Khus-khus) Dry Raisins & Prunes are also used in this paste but since I don’t like it- Haven’t used.
4. Take 3 tbsps (3 G) of paste (Ginger, Garlic & Green Chilli ).
5. Take 1/2 Cup of Onion paste.
6. Get 1/2 Cup of Plain Curd (well beaten).
7. Take 1/2 Cup of Fresh Cream.
8. You need 1 Cup of Fresh Milk.
9. Use To Taste of Salt.
10. Provide 2 tbsps of Sugar.
11. Prepare 1/2 Cup of Cooking Oil.
12. Prepare 1/4-1/2 Cup of Desi Ghee.
13. Get 2 of tsps Red Chilli Powder.
14. Use 4-5 of each Whole Dry Spices: (Cardamoms, Cinnamons, Cloves, Star Anise, Kabab-cheeni, Black Pepper Corns & White Pepper) 2 of each: (Bay Leaf, Black Elaichi & Dry Red Chilli 🌶) A bit of: (Mace & Nutmeg).
15. Get 1 tsp of Shahjeera & Shah-Morich, each.
16. Take 1.5 tbsps of Garam Masala Powder.
17. Prepare 1 tsp of Cumin Powder.
18. Take 1 tsp of Coriander Powder.
19. Take 1/2 tsp of Turmeric Powder.
20. Take 3/4 of Green Chillies (Slit).
21. Use of Garnish:.
22. Provide 1/4 Cup of Onions Barista.
23. Use 14/5 of Green Chillies (whole).

After readying the components, next you are good to prepare your 5-star Egg Korma by following the instructions on this section:

1. Fry the boiled eggs mixed with with some salt red chilli powder & turmeric powder and set aside for.
2. Blanch the dry fruits to be made into a thick & rich paste and set aside.
3. Prepare your own homemade Garam Masala (as I always do) & also prepare the aforementioned onion birista to be used periodically, during the entire course of this very recipe.
4. Put a wok/kadhai (the same one with the remaining cooking oil, that’s been used for frying the boiled eggs 🥚), to already retain the colour of it in it & now, in it the Ghee & put in it the whole ‘khadaa’ Masalas & sauté until releases it's nice aroma.
5. Pour in the onion paste, 3G pastes with some salt & keep sautéing until it releases a good smell & almost looks like semi golden brown, at this point reduce/switch off the flame & then, add in the curd well beaten with sugar & mix well until all well combined.
6. Put on the flame in the low-medium, keep sautéing until the mixture starts releasing oil & starts leaving the frying pan/wok/kadai- Now, time to add in the measured milk (warm), in 2 successions & keep stirring continuously to prevent burning of the mixture at the bottom of the pan, also put in the onion birista in 3 successions in the entire cooking process which helps thickening of the gravy as well, add in the fresh cream too.
7. Once well done, add in the onion barista- stir fry & add in the dry fruits paste and keep sautéing until well combined and now, add into it the Garam Masala Powder & continue sautéing- if needed add on a splash of hot/warm water if the very mixture tends to get sticky and catches the bottom of the pan (ideally it won’t now, since the mixture already retains enough greasy stuffs in it to catch the bottom & get burnt but always better to be safe than suffer).
8. Cover it periodically & cook in the slow flame- it’the release enough oil to be floating atop & at this point, add into it the green chillies (slit) & the eggs 🥚 now stir well & cover for about 5/6 mins time for all the aroma to be well incorporated & infused with the gravy and eggs 🥚 both & just test check for the salt and sugar portions- if required, can add onto your taste buds.
9. It’s finally ready now- add in the last batch of the onion Barista & the whole green chillies & cover it by putting off the flame & keep it in it's standby position for about 10 mins time before serving piping hot.

Recipe : Egg Korma

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Simple tips to make Egg Korma

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