One of the greatest curries of India should be 'KORMA'.  A perfectly cooked Korma would surely be a delight to both our sense and taste. Korma is a type of curry prepared by braising the meat in Ghee(Clarified Butter), along with Yoghurt/Curd, Spices and a thick paste prepared with Nuts like Cashewnuts/Almonds and Poppy seeds and simmered in fresh Cream/Milk.  Every single ingredient added into Korma gives as a special appeal to the dish like Yogurt/Curd gives softness and texture to the meat, Spices its unique flavour, blanched nuts and Poppy Seeds serve as a thickening agent, Milk/Fresh Cream gives a richness, Saffron adds a mild tinge of colour and flavour to the dish.
      It is absolutely a rich dish in terms of ingredients, taste and flavour - least to mention its origin.  It is believed that the cooks in Royal Kitchens prepared Kormas specifically for Emperors.  This Nawabi Egg Korma is a rich & delicious Curry from Awadhi Cuisine which is greatly influenced by Mughlai cooking techniques and bears great similarities to Hyderabadi Nawabi Cuisine and Kashmiri Cuisine.

   This Nawabi Egg Korma is cooked by open lid simmering technique called DUM-PUKTH on a very low flame so that Yoghurt/Curd doesn't curdle.  But for our convenience, we can get it perfected by slow cooking the Korma in a pan using the same technique. Hard-boiled Eggs are simply marinated with Salt & Turmeric and then shallow-fired before adding them into this Korma. Slow-cooking yields a rich and creamy Nawabi Egg Korma in a silky textured gravy.

     Mughlai Korma, Shahi Korma, Nawabi Korma, Kashmiri Korma and South Indian Kurma are commonly found Korma/Kurma varieties in India.  The Shahi, Mughlai, Nawabi and Kashmiri Kormas use Nuts and Cream as thickening agents, but South Indian Kurmas use Coconut and Poppy Seeds as thickening agents. The South Indian Style Egg Kurma is also a delicious Curry which goes along with both Roti & Rice.  The above three Kormas except South Indian Kurmas are richer versions normally laced with Malai(Fresh Cream)/Condensed Milk.  I usually make Maida(All-purpose Flour) Chapati or Naan to go along with this Nawabi Egg Korma. This Nawabi Egg Korma goes well with Parotta/Rotis, Chapatis, Naan, Kulcha and Parottas.  It also tastes great with Biriyanis, Pulaos & Ghee Rice too.

Cuisine  -  Indian (North India)
Course - Side Dish
Spice Level - Low
Difficulty - Medium
Serves - 4
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 30 - 45 Minutes

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HOW TO COOK NAWABI EGG KORMA

INGREDIENTS :

To Cook & Fry the Eggs:

For Nawabi Egg Korma:

Onion - 1 No.
Green Chillies - 3-4 Nos.
Ginger - 1" Piece
Garlic - 5-6 Cloves
Coriander Leaves - Few(Optional)

Saffron - Few Strands(Optional)

METHOD:

• Hard boil the Eggs & then Peel it.
• Marinate the hard-boiled Eggs with Salt & Turmeric Powder and leave it aside for about 5-10 Minutes.
• Heat about 3 Tbspns of Oil/Ghee in a pan and shallow fry the marinated hard-boiled Eggs until the surface becomes slightly crispy.
• Once the Eggs turn into light golden brown in colour, remove them from the Oil and keep it aside.

• Dry Roast Poppy Seeds separately until the seeds pop(on a very low flame).
• Soak the Poppy seeds in few tablespoons of hot water for about 20-30 Minutes.
• Blanch Almonds and soak it in hot water along with Cashew Nuts for at least 10-20 Minutes.
• Grind the Nuts & the Poppy Seeds into a fine paste and keep it aside.
• Grind Onions, Ginger & Garlic to a fine paste and keep it aside.
• Heat Oil in a wide pan, splutter the ingredients mentioned under 'Spices', until fragrant on a very low flame.
• Pour in the ground Onion, Ginger Garlic Paste and saute it until fragrant.
• Add Turmeric Powder, Red Chilli Powder, Cumin Powder & Coriander Powder to the above.
• Pour in 1/2 a Cup of Water and fry the Masalas on a very low flame until the raw flavour goes & Oil separates from the mix.
• Pour in the ground Nuts Paste and cook this on a low flame for few minutes.
• Cook this on a low flame stirring it continuously, otherwise, it may scorch at the bottom.
• Pour in the Yogurt/Curd and mix well.
• Add Green Chillies slit into two and give a quick stir.
• Now add Shallow-fried Egg to the Korma.
• Let it cook on a low flame for few minutes.
• Pour in the Milk and cook this on a low flame for about 5-7 minutes stirring it occasionally.
• Care should be taken not to break the Eggs while stirring the Korma.
• Add Fried Onions/Birista and give a quick stir.
• Cook this on a very low flame for few minutes or until you get the desired consistency.
• Add Sugar, adjust the salt and give a quick stir.
• Adjust the consistency and cook on a low flame for a while.
• Sprinkle the remaining Birista, Garam Masala Powder and Ghee to the Nawabi Egg Korma and mix well.
• Let it cook on a low flame for a minute or two.
• Switch off the flame.
• Serve Nawabi Egg Korma hot garnished with finely chopped Coriander Leaves and Saffron strands.