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The Egg Korma You've Been Waiting For: Taste the Tradition


No-Fuss, All Flavor

Welcome to Banglar Rannaghor's Perfect Egg Korma! We’ve got a killer recipe that’s all about rich flavors and a stress-free cooking experience. And hey, peeling boiled eggs? We’ve got that sorted too!

Boil Eggs Like a Pro

Tired of struggling with eggshells? Thanks to Kenji López-Alt's "The Food Lab," we’ve got a foolproof way to boil eggs that peel like a dream. Just follow our simple steps: a quick shock in boiling water, a gentle simmer, and a chill-out session in cold water. Trust us, it’s a game-changer.

Spices and Everything Nice

Our korma has got all the right spices to get your taste buds dancing. Cinnamon, cardamom, bay leaves, you name it. And don't forget the star of the show—the perfectly boiled eggs that soak up all those amazing flavors.

Let's Get Cooking!

Ready to impress your friends and family with a dish that looks complex but is super easy to make? Our step-by-step video guide will walk you through it. Dive in and make your own Perfect Egg Korma today!







Ingredients:

  • 1 cup diced onion

  • 3 green chilies

  • 1 tbsp raisins

  • 10-12 raw or roasted cashews

  • 5 to 8 eggs

  • Pinch of salt and red chili powder

  • Spices: 2 bay leaves, 2-3 small cinnamon sticks, ½ mace blade, 3 cloves, 4 crushed green cardamom, 1 crushed black cardamom, ½ tsp black pepper

  • 1 tsp ginger paste

  • 1 tsp garlic paste

  • Salt 1 tsp + pinch , to taste

  • Spices: ½ tsp coriander powder, ¼ tsp cumin, ¼ tsp freshly ground pepper

  • 1 cup warm milk

  • 2 tbsp plain yogurt

  • 5-6 whole green chilies

  • ¼ tsp garam masala

  • 1 tbsp ghee

  • 1 tbsp fried onion

  • A big pinch of sugar

  • 3-4 tbsp cooking oil






Steps:

  1. Preparation: Soak the onion, green chilies, raisins, and cashews in boiling water.

  2. Boil Eggs: Shock the eggs in boiling water for 30 seconds, then simmer for 11 minutes. Transfer to cold water for 10-12 minutes, then peel.

  3. Blend: Blend the soaked onion mixture into a smooth paste.

  4. Fry Eggs: Lightly score the peeled eggs. Season with a pinch of salt and red chili. Fry in oil until light brown, then set aside.

  5. Spice Infusion: In the same oil, add bay leaves, cinnamon, mace, cloves, and cardamom. Sauté for 30 seconds. Add ginger and garlic paste and sauté until fragrant.

  6. Cook Onion Mixture: Add the blended onion mix and salt. 🌟Important: Cook over low heat for 15-20 minutes, stirring regularly, until oil separates. This step is crucial for that perfect Korma flavor.

  7. Add Spices: Add a splash of water, then coriander powder, cumin, and freshly ground pepper. Cook for 2 minutes.

  8. Creamy Gravy: Add warm milk and plain yogurt. Bring to a boil.

  9. Final Touch: Add the fried eggs, whole green chilies, garam masala, ghee, fried onion, and a big pinch of sugar. Cover and cook on low heat for 5 minutes.

And there you have it, your perfect Egg Korma is ready to shine! Serve it up with your favorite pulao or rice and enjoy this feast for the senses!

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