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Egg Korma - A Mild-Spiced Mughlai Delight

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    ChefPandas
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🍲 About This Dish

Egg Korma is a luxurious Mughlai dish that beautifully balances the richness of eggs with a delicate blend of spices and cream. Originating from the Mughal kitchens of India, this dish reflects the opulence and refinement of Mughlai cuisine. Mughlai cuisine is known for its use of aromatic spices, dried fruits, and rich gravies, making Egg Korma a true representation of this culinary tradition.

🌶️ Ingredients Overview

  • Eggs (Ande)
  • Onions (Pyaz)
  • Tomatoes (Tamatar)
  • Ginger (Adrak)
  • Garlic (Lehsun)
  • Yogurt (Dahi)
  • Cream (Malai)
  • Garam Masala
  • Turmeric Powder (Haldi)
  • Coriander Powder (Dhaniya)
  • Cumin Seeds (Jeera)
  • Green Chilies (Hari Mirch)
  • Oil
  • Salt

✨ What Makes It Special

Egg Korma showcases regional variations in Indian cuisine, with each region adding its own twist to the dish. In the north, the korma is typically richer, incorporating cream and nuts for a luxurious texture. In the south, coconut milk and curry leaves are often used to enhance the flavor profile. This versatility allows Egg Korma to adapt to different regional tastes while retaining its essence.

📝 Ingredients

  • 6 eggs, hard-boiled and peeled
  • 2 onions, finely sliced
  • 2 tomatoes, pureed
  • 1-inch ginger, grated
  • 4 cloves of garlic, minced
  • 1/2 cup yogurt
  • 1/4 cup cream
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin seeds
  • 2-3 green chilies, slit
  • 3 tbsp oil
  • Salt to taste

🥄 Spice Blend (Masala)

To make the spice blend, dry roast and grind the following:

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1-inch cinnamon stick
  • 3-4 green cardamom pods
  • 4-5 cloves
  • 1/2 tsp black peppercorns

👨‍🍳 Preparation Method

  1. Heat oil in a pan and add cumin seeds.
  2. Add sliced onions and sauté until golden brown.
  3. Add ginger, garlic, and green chilies. Cook until fragrant.
  4. Stir in the tomato puree and cook until the oil separates.
  5. Add the spice blend, turmeric, coriander powder, and salt. Cook for a few minutes.
  6. Whisk yogurt and cream together and add to the pan. Cook until the mixture thickens.
  7. Gently add the boiled eggs and simmer for 5-7 minutes.
  8. Sprinkle garam masala and garnish with fresh coriander.

⏰ Timing Guide

  • Preparation: 15 minutes
  • Cooking: 30 minutes

🍽️ Serving Suggestions

Egg Korma is best enjoyed with fragrant basmati rice or flaky parathas. Garnish with fresh coriander leaves and serve hot for a delightful dining experience. The creamy texture of the korma pairs well with the lightness of naan bread or steamed rice.

💭 Chef's Notes

For a richer korma, you can add a handful of cashews or almonds to the gravy. Adjust the spice levels according to your preference by controlling the amount of green chilies used. The key to a flavorful Egg Korma lies in simmering the dish on low heat to allow the flavors to meld together beautifully.

📦 Storage

Store any leftover Egg Korma in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water to retain the creamy texture.

Explore the culinary heritage of Mughlai cuisine through this exquisite Egg Korma recipe, a dish that embodies the richness and elegance of Indian flavors. Enjoy the indulgent blend of spices and creamy texture that make this dish a true delight for your taste buds.