Nawabi Egg kurma, or egg korma as it is spelled sometimes, is a spicy and rich Mughlai egg curry dish that is from the Hyderabadi region of India.
The curry has a sauce-like consistency and is prepared in a cashew-yogurt base with various spices, herbs, and fresh cream along with other ingredients. We use only use onion paste and no tomatoes.
The Curry has usually used duck Eggs but, I made the curry with chicken eggs. It came out very well, Rich, and creamy curry great side for rice, rotis, naan, variety rice, etc.
In the recipe to the slit eggs sprinkle, turmeric powder, and chili powder. Pan-fry the eggs for a few minutes and added to the curry. I don't like the texture so, I skipped the part.
Ingredients
- Boiled Egg - 4 to 5nos
- Cumin seeds - 1tbsp
- Bay leaves - 2
- Cinnamon stick - 2small piece
- Cloves - 3nos
- Cardomom - 2nos
- Onion paste - made with 1large size
- Green chilies - 2nos
- Ginger-garlic paste - 1 1/2 tbsp
- Turmeric powder - 1tsp
- Chili powder - tbsp
- Coriander powder - 1 1/2tbsp
- Garam masala -1tsp
- Cashew paste - Made with 10 to 15 cashews
- Yogurt - 1/2cup
- Milk - 1/2cup
- Heavy Cream - 1/4cup
- Fenugreek leaves - 1 1/2 tbsp
- Fried onions - 1/2cup
- Salt to taste
- Ghee or Oil as needed
Instructions
- Soak the cashews in warm water for 5 minutes and then, add the chopped onions and grind them into a smooth paste.
- Heat ghee or oil in a kadhai and splutter cumin seeds, bay leaves, cinnamon stick, cloves, and cardamom.
- Then, add the onion and cashew paste and cook for 5 to 7 minutes till the oil starts separate.
- Add the ginger-garlic paste, salt, and turmeric powder and cook for another 5 minutes.
- Add the chili powder, coriander powder, cook for 2 minutes and then, add the yogurt cook until the oil separates about 5 to 7 minutes.
- Add the fenugreek leaves and split green chilies to the gravy.
- Add the yogurt to the gravy and cook the gravy for 4 minutes.
- Now, add the milk to the gravy and cook until it comes to boil for 4minutes.
- Now, make some slit on the boiled eggs and add the boiled egg, garam masala, and heavy cream to the gravy and cook for 2 minutes.
- Finally, add the fried onions and mixed well with the gravy and turn off the stove.
- Serve hot with Rice, Paratha, chapati or naan.
- You can skip the heavy cream if you don't have it because we are using cashew paste the gravy will still taste good and thick without heavy cream.
- You can pan fry the eggs with some turmeric powder and chili powder for a few minutes and add it to the gravy. I don't like the texture of the fried boiled egg so, I didn't do it.
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