Duck Egg Korma with Sada Bhaat

Instructions

1. 1

   Prepare Eggs & Korma Paste

   • Place the duck eggs in a saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 10-12 minutes for hard-boiled eggs.
   • Drain the hot water and immediately place the eggs in a bowl of cold water to stop the cooking process. Once cool, peel them carefully.
   • While the eggs are boiling, prepare the paste. In a blender, combine the drained soaked cashews, 1 roughly chopped onion, and the ginger-garlic paste. Blend into a very smooth paste, adding a tablespoon or two of water if needed to help it blend.
2. 2

   Sauté the Eggs

   • Gently prick the peeled, boiled eggs all over with a fork or toothpick. This allows the gravy to penetrate the egg.
   • Heat the vegetable oil in a wide pan or kadai over medium heat. Add the pricked eggs, a pinch of turmeric powder, and a pinch of Kashmiri red chili powder.
   • Sauté for 2-3 minutes, turning gently, until the eggs are lightly golden and have a slightly crisp exterior. Remove from the pan and set aside.
3. 3

   Build the Korma Base

   • In the same pan, add the ghee. Once it melts, add the bay leaf, green cardamom pods, cloves, and cinnamon stick. Sauté for 30-40 seconds until they become fragrant.
   • Add the finely sliced onion and cook over medium heat for 5-7 minutes, stirring occasionally, until soft, translucent, and the edges start to turn golden.
   • Add the prepared onion-cashew paste to the pan. Reduce the heat to medium-low and cook for 8-10 minutes, stirring frequently to prevent sticking. Cook until the paste thickens, changes color slightly, and you see oil separating from the sides.
4. 4

   Create the Gravy

   • Add the remaining turmeric powder, Kashmiri red chili powder, and coriander powder. Sauté for 1 minute until the raw smell of the spices disappears.
   • Reduce the heat to the lowest setting. Add the whisked curd a little at a time, stirring continuously and vigorously to prevent it from curdling. Cook for 2-3 minutes until the curd is well incorporated.
   • Pour in 1 cup of warm water, add salt and sugar. Stir well to combine everything into a smooth gravy. Bring to a gentle simmer.
5. 5

   Simmer and Finish

   • Gently slide the sautéed duck eggs into the simmering gravy.
   • Cover the pan and let the korma simmer on low heat for 5-7 minutes. This allows the eggs to absorb the rich flavors of the gravy.
   • Turn off the heat. Sprinkle the garam masala over the top and give it a gentle stir.
   • Garnish with freshly chopped coriander leaves. Let the korma rest for 5 minutes before serving hot.