Was bit of bored cooking the regular Dim er dalna. Tried a difference combination of masala to make egg shahi korma and the lunch box was interesting that day. I have added potato to the dish as well since we cannot thing of egg curry without potato. My son, when he is coming back from hostel, 1st thing he ask for is some egg curry with potatoes, since in his hostel mess, he gets egg curry without potato and that is one of his complaint point about hostel food. Let me come back to the recipe part of it now.
Ingredients for Egg Shahi Korma
- Eggs – 6
- Potato – 4
- Onion – 2 for making beresta
- Onion – 1, ground to a paste
- Ginger paste – 1 tsp
- Garlic paste – 1 tsp
- Green chili paste – as per taste
- Curd – 2 tbsp
- Salt – as required
- Kashmiri chili powder – 1 tsp
- Garam masala powder – 1/2 tsp
- Bayleaf and whole garam masala
- Green chili – 4-5
- White oil and ghee for cooking
How to make Egg Shahi Korma
Chop the onions and fry half of it till brown. Keep aside. Pressure cook the eggs and potatoes . Peel and slit the eggs a bit. Heat oil in a pan and fry the eggs till golden from all sides.
In the same pan, fry the potatoes as well. Keep aside.
Heat some more oil and add a spoonful of ghee to it. Then add bayleaf and whole garam masala.
Add the remaining chopped onion to the oil and fry a bit.
Now add onion paste, ginger and garlic paste and green chili paste. Fry till fragrant.
Mix the kashmiri chili powder, salt and garammasala powder with a little amount of water and pour it to the pan. Fry till oil separates.
Next pour the curd which I have beaten with a pinch of salt and sugar. Fry till oil separates and then add a cup of hot water to the pan to make the gravy.
When the gravy starts boiling, add the fried eggs and potatoes . Cook for 10 minutes over low heat.
Cook till the gravy thickens as per the desired consistency.
Finally add some green chili and adjust the seasoning. Remove from heat.
Sprinkle the beresta and keep covered for 10 minutes.
Serve with roti or paratha. Goes well with luchi too.