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Hyderabadi Egg Korma Recipe

Egg korma is a spicy and rich Mughlai egg curry dish from India’s Hyderabadi region.It is an absolute delight for the egg lovers and a perfect side dish for Paratha and chapati.

  • Prep time:
  • 10mins
  • cook time:
  • 20mins
  • serves:
  • 4

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Non-vegetarian

Level : Moderate

Cuisine : Indian

Course : Sides

Recipe Notes

Do not over cook the spices and do not over fry the onion,unless it will ruin the taste of korma.

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  • #contest1BMST
Ingredients

Ingredients For Hyderabadi Egg Korma Recipe

Methods
  • 1. Take a pan and dry roast cashew nuts, peanuts,popy seeds, sesame seeds and dry coconut slices, roast them until aromatic.
  • 2. Add the roasted spices to a grinder and grind them to fine powder, keep it aside.
  • 3. Take a pan, add oil and 1 large sliced onion,fry until golden brown and add to a grinder, make a smooth paste, and keep it aside.
  • 4. Now add some more oil in the pan add pinch of turmeric powder, red chilli powder,salt and boiled eggs.now roast the eggs with the spices well, keep them aside.
  • 5. Now for the korma gravy add oil in a pan, then add whole spices like cinnamon stick, green cardamom,bay leaf, ginger garlic paste and fry them.
  • 6. Keep the flame on low and add the fried onion paste, and grounded ,add little water and cook them Completely.
  • 7. Now add the powder spices, salt and mix them well.
  • 8. Once the oil separates add tomato puree and whisk curd and cook them for a while.
  • 9. Add the roasted eggs and chopped coriander leaves and mix them gently.
  • 10. Cover and cook for 5 mins.Hyderabadi egg korma is ready to be served hot.
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