HYDERABAD STYLE | SHAHI EGG KORMA | शहि अंड कोरमा | شاهى انڈا قورمہ | DECCAN’S PAKWAN

Ingredients

1. Eggs(Boiled): 5
2. Sliced dry coconut : 2 tbsp
3. Peanuts : 2 tbsp
4. Kaju (cashews) : 10-12
5. Onions : 1
6. Oil : 5 tablepoons
7. Ginger & garlic paste : 1.5 tsp
8. Turmeric powder : 1 tsp
9. Pink Salt: ½ tbsp.
10. Red chili powder : 1tsp
11. Curd : 1 cup
12. Kashmiri Chili powder : 1.5 tsp
13. Garam masala powder : 1 tsp
14. Til (sesame seed) : 1 tsp
15. Mint leaves : 1 cup
16. Chopped coriander : ½ cup
17. Whole green chillies : 4
18. Coriander powder : I tsp

Process:

1. Boil eggs, peel the skin and mark deep vertical cuts.
2. Roast sliced dry coconut, peanuts Kaju(cashews) and Til (sesame seed) separately.
3. Add ½ tablespoon of oil to the pan. Add sliced onions. Stir fry till they turn light brown.
4. Peel the peanuts and grind all these into a fine paste. Keep this masala paste aside.
5. Heat 5 tablespoons of oil in a pan.
6. When the oil is hot, add ginger garlic paste. Stir fry for about 15 seconds.
7. Add Red chili powder , Kashmiri chili powder , turmeric powder and salt.
8. Add the masala paste and add whipped curd.
9. Mix well and close the lid.
10. Stir fry till the oil separates.
11. Add 2 ½ tea cups plain water, spices or garam masala powder, mint leaves, chopped coriander, whole green chillies and add boiled eggs.
12. Close the lid, simmer for about 10 minutes.

Ande ka Khorma is ready.

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