September 10, 2014

Mughlai style Shahi Egg korma/coconut cashew egg masala/boiled egg kurma/step by step pcitures


CATEGORY-EGG RECIPES/MAIN COURSE
PREPARATION TIME- 20 MINUTES
COOKING TIME- 20 MINUTES


WHAT YOU NEED

eggs-4-5
onions-2 medium size
tomatoes-2 medium size
red chili powder-to taste
salt
turmeric powder-1/2 tsp
garam masala -1 tsp
ginger garlic paste-1/2 tbsp (GGP)
oil -2 tbsp
cinnamon stick-1 inch
cardamom pods-2
cumin-1 tsp
coriander powder-1/2 tsp
cilantro leaves -few

TO GRIND
cashews-6
coconut powder-1/3 cup
fennel seeds-1 tsp
cloves-3
black pepper corns-10
poppy seeds -1 tbsp


HOW TO COOK

Take cashews,coconut,fennel seeds,cloves,black pepper corns,poppy seeds in jar and bledn into fine smooth paste with 1/2 -3/4 th cup of water..

Heat a pan with oil and sautecinnamon stick,cardamom pods and cumin.Then saute chopped onions well.

Throw finely chopped tomatoes and mix well..Now add chili powder,salt,turmeric powder,GGP,garam masala and mix once again..Cook til mushy..

Now add ground coconut +cashew paste and some water...You can add milk instead of water..

*I didn`t added any thing and  my curry turned out little bit thick..for gravy consistency u need to add water.. for rich taste milk work outs..*

Cook for 10 minutes in low flame.Add kasoori methi leaves stir well..

Finally add boiled eggs and fold every thing well..Cook for 5 more in low flame..

Add coriander powder and cilantro leaves ..turn off and serve hot with rice n rotis...




EAT HEALTHY-LIVE HAPPY

HAPPY COOKING..HAPPY BLOGGING



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