A luxurious and creamy Bengali curry made with rich duck eggs simmered in a fragrant, nutty gravy of yogurt, cashews, and aromatic spices. This decadent dish is a wonderful alternative to the usual chicken egg curry and pairs perfectly with pulao or naan.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup(1 serving includes 2 duck eggs with gravy)
488cal
22gprotein
16gcarbs
Ingredients
8 pcs Duck Eggs
2 medium Onion (1 roughly chopped for paste, 1 finely sliced)
0.25 cup Cashew Nuts (Soaked in warm water for 20 minutes, then drained)
Master the art of making perfectly fluffy, plain steamed white rice, the cornerstone of countless Indian meals. This simple, foolproof recipe yields fragrant, separate grains every time, ready to be paired with your favorite dal, sabzi, or curry.
Creamy, aromatic Haasher Dimer Korma with Sada Bhaat. A protein-packed, melt-in-mouth delight!
This bengali dish is perfect for dinner. With 749.97 calories and 26.73g of protein per serving, it's a muscle-gain option for your meal plan.
38gfat
Cloves
1 inch piece Cinnamon Stick
0.5 tsp Turmeric Powder (A pinch for frying eggs, the rest for the gravy)
1 tsp Kashmiri Red Chili Powder (A pinch for frying eggs, the rest for the gravy)
1 tsp Coriander Powder
0.5 tsp Garam Masala
1 tsp Salt (Or to taste)
0.5 tsp Sugar (Helps balance the flavors)
1 cup Water (Preferably warm, adjust for desired consistency)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
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
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
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
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
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.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use high-quality, aged basmati for the best aroma and length.)
2.25 cup Water (For cooking the rice. Use more for rinsing.)
0.5 tsp Salt (Optional, to taste.)
1 tsp Ghee (Optional, for flavor and to prevent sticking.)
Instructions
1
Rinse and Soak the Rice
Place the basmati rice in a large bowl. Cover with cool water and gently swirl the rice with your fingers. The water will become cloudy.
Carefully drain the cloudy water. Repeat this rinsing process 3-4 times, until the water runs mostly clear.
After the final rinse, add fresh water to cover the rice by an inch and let it soak for 30 minutes. This step is crucial for long, fluffy grains. Drain the rice completely in a fine-mesh sieve after soaking.
2
Cook the Rice
In a medium saucepan or pot with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the water to a full boil over medium-high heat, uncovered.
3
Simmer to Perfection
As soon as the water is boiling and you see bubbles breaking the surface, give the rice one gentle stir to prevent sticking.
Immediately reduce the heat to the lowest possible setting. Cover the pot with the lid and let it simmer for 12-15 minutes.
Do not lift the lid during this time. The rice is cooked when all the water has been absorbed.
4
Rest and Steam
Turn off the heat completely but leave the pot on the warm burner. Let the rice rest, still covered, for 10 minutes.
This resting period allows the residual steam to finish cooking the grains evenly, making them tender and perfect.
5
Fluff and Serve
After resting, remove the lid. Use a fork to gently fluff the rice, lifting and separating the grains from the bottom up.
Serve the hot Sada Bhaat immediately with your favorite dal, curry, or sabzi.