NOTE: Eggs are like best friends who come in handy when we have an empty fridge.The recipe given below is my favourite dish which is best eaten with ghee roasted bread,butter roasted pav or pulao
Serves: 4
U need: KORMA MASALA
Boiled eggs: 4
Onion paste: 1/2 cup Cinnamon stick:2
Ginger-garlic paste: 2 tsp Cardamom: 2(small)
Cashew paste: 1/4 cup Aniseed: 1 small
Korma masala: 2 tsp Nutmeg powder: 1/4 tsp
Ghee: 3 tablsp Jeera:1&1/4 tsp
Salt Gota dhaniya: 2tsp
Red chilli powder; 1 tsp whole pepper: 1/2 tsp
Tomato: 2 Saffron:1/4 tsp
Sugar: 3/4 tsp Cloves : 2
Bay leaf:1
Coriander leaves: 3 tsp
Kasoori methi:1 tsp
METHOD:
1.Except the saffron strands and the nutmeg powder,dry roast the other korma ingredients and grind to a fine powder.Mix in the saffron and nutmeg powder.
2.Peel the egg shells.Heat 1 tabslp ghee and fry the eggs till they are brown coated.
3.Remove the eggs.Add the balance ghee. When hot add the bay leaf. Saute.To this add the onion paste along with ginger and garlic paste.Stir well sprinkling some water every now and then till the onion are lightly cooked.Add chopped tomatoes.Continue cooking.Add 1 tsp coriander leaves.
4.Now add red chilli powder,korma masala,sugar and continue stirring.Keep sprinkling water.Cook till the masala is well cooked and the ghee starts oozing out.Add half of the cashew paste.
5.Stir well till the paste blends.Now add salt and continue stirring.Now add 1&1/2 cup water and simmer the gravy for 8 to 10 mins. Slit the eggs and add to the gravy.Simmer further till the gravy starts to thicken.Add the balance cashew paste.Lightly roast the kasoori methi,crush it and add to the simmering gravy.Switch off the gas and cover with a lid.
6. Transfer to a serving bowl.Garnish with coriander leaves and serve hot.
P.S: You get good quality readymade korma masala which you can use.Tastes very good.
Bonn!!!Appetite!!!!
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