Mughlai Egg Korma is a not just a recipe but it’s a journey that makes you experience the royalty that the Mughlas brought through their food. Hard boiled eggs are fried and cooked in a korma that is filled with the richness of Almonds and saffron to make a creamy luscious korma. Korma is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt or cream, water or stock, and spices to produce a thick sauce or glaze. Mughlai Egg Korma is best served with Roomali Roti and for the rice eaters it goes best with some Zaafrani Pulao aka Saffron Pulao/Pulav.
To make Mughlai Egg Korma first peel the hard boiled eggs. Heat oil in a wok and deep fry them till golden and collect on a kitchen towel and keep aside. In the same oil, now add the whole spices and wait for a 1-2 seconds for them to crackle. Now add ginger, garlic and onion paste. Fry them till brown in color and the raw smell goes off. Meanwhile in a bowl add coriander powder, yellow chili powder, green chili paste, kitchen king and whisked yogurt. Mix well to combine. Once the oil starts leaving the sides, add the yogurt mix and gibe a nice stir. Adjust oil from sides if required, and fry the masala nicely till you get the aroma and see the oil oozing out. Add little water from sides if you find the masala sticking to the bottom of the wok. Now add the blanched almond paste to the masala along with saffron soaked milk. Mix well and cook for another 5 mins in low flames. Season with salt and add water as per desired consistency. Usually the korma is kept thick hence add little water to make the curry. Let the gravy come to a boil and then simmer the flame and let the korma cook for another 5 mins with lid closed. Once the Korma is done, carefully drop the fried eggs into the wok and turn off the gas. Now add whisked fresh cream or malai to the korma and gently mix the curry. Garnish with some saffron strands, silvered almonds and fresh coriander. Your Mughlai Egg Korma is ready to serve.