Hard-boiled eggs simmered in a luxurious, creamy gravy made from cashews, yogurt, and aromatic spices. This Mughlai classic is rich, mildly spiced, and perfect with naan or pulao for a special meal.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 serving(2 eggs and about 1 cup of korma gravy)
339cal
17gprotein
13gcarbs
Ingredients
8 pc Egg (large, hard-boiled and peeled)
2 medium Onion (thinly sliced)
15 pc Cashews (whole, unsalted)
10 pc Almonds (blanched and peeled)
0.75 cup Curd (plain, full-fat, whisked until smooth)
A fragrant and royal Mughlai rice dish, where long-grain basmati rice is cooked with the delicate aroma of saffron, whole spices, and a hint of sweetness. Garnished with fried nuts and raisins, it's perfect for celebrations.
A refreshing and crunchy yogurt dip made with tiny fried chickpea flour balls (boondi). This classic North Indian side dish is the perfect cooling accompaniment to spicy curries and biryanis, ready in just 5 minutes.
0.5 tsp Kewra Water (optional, for authentic aroma)
1.25 tsp Salt (or to taste)
1.5 cup Water (plus more for soaking nuts)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Preparation
Hard-boil the eggs for 10-12 minutes. Transfer to an ice bath, then peel them carefully. Prick each egg a few times with a fork or toothpick and set aside. This helps them absorb the gravy.
Soak the cashews and almonds in 1/2 cup of hot water for 15-20 minutes. If using almonds with skin, blanch and peel them before soaking.
Whisk the curd in a bowl until it is completely smooth and free of lumps. Set aside.
2
Make the Birista and Korma Paste
Heat 2 tablespoons of ghee in a heavy-bottomed pan or kadai over medium heat. Add the thinly sliced onions.
Fry the onions, stirring frequently, for 12-15 minutes until they are uniformly deep golden brown and crisp (this is called 'birista'). Do not burn them. Remove the fried onions with a slotted spoon and spread them on a plate to cool.
In a blender jar, add the cooled fried onions, the soaked cashews and almonds (along with their soaking water), and grind to a very smooth, fine paste. Add a splash of extra water if needed to facilitate grinding.
3
Cook the Gravy Base
In the same pan, heat the remaining 1 tablespoon of ghee. Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
Add the ginger-garlic paste and cook for about a minute until the raw aroma disappears.
Add the prepared onion-nut paste to the pan. Cook on low-medium heat, stirring continuously, for 5-7 minutes until the paste thickens and you see ghee separating from the sides.
Add the spice powders: turmeric, Kashmiri red chili, and coriander powder. Sauté for another minute until well combined and fragrant.
4
Build the Korma Gravy
Reduce the heat to the absolute lowest setting. Slowly add the whisked curd, a little at a time, while stirring constantly. This is crucial to prevent the curd from splitting.
Once the curd is fully incorporated, increase the heat to low-medium and cook for 3-4 minutes until the oil starts to surface again.
Pour in 1.5 cups of warm water and add salt. Stir well to combine. Bring the gravy to a gentle simmer.
5
Simmer and Finish
Gently slide the pricked, hard-boiled eggs into the simmering gravy.
Cover the pan and let the korma cook on low heat for 8-10 minutes. This allows the eggs to absorb the rich flavors of the gravy.
Turn off the heat. Stir in the garam masala, crushed kasuri methi, and the optional kewra water for that classic Mughlai fragrance.
Garnish with freshly chopped coriander leaves. Let the korma rest for at least 10 minutes before serving to allow the flavors to meld. Serve hot with naan, roti, or pulao.
Servings
4
Serving size: 1 serving
436cal
7gprotein
69gcarbs
14gfat
Ingredients
1.5 cup Basmati Rice (Aged, long-grain)
3 tbsp Ghee
0.25 tsp Saffron Strands (A generous pinch)
2 tbsp Milk (Warmed)
1 medium Onion (Thinly sliced)
12 whole Cashew Nuts (Halved)
12 whole Almonds (Blanched and slivered)
2 tbsp Raisins
1 tsp Ginger-Garlic Paste
4 pods Green Cardamoms (Slightly crushed)
4 whole Cloves
1 inch piece Cinnamon Stick
1 whole Bay Leaf
2 tsp Sugar
1.25 tsp Salt (Adjust to taste)
2.75 cup Water
Instructions
1
Prepare Rice and Saffron
Rinse the basmati rice under cold running water until the water is clear. Soak the rice in ample water for 30 minutes.
While the rice soaks, combine the saffron strands and warm milk in a small bowl. Set aside to bloom for at least 15 minutes.
2
Fry Nuts and Raisins
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the cashew nuts and slivered almonds, frying for 1-2 minutes until they turn a pale golden color. Remove with a slotted spoon and set aside.
In the same ghee, add the raisins and fry for 30-45 seconds until they plump up. Remove and keep them with the fried nuts.
3
Sauté Aromatics and Onions
To the remaining ghee in the pot, add the bay leaf, green cardamoms, cloves, and cinnamon stick. Sauté for about 30 seconds until fragrant.
Add the thinly sliced onions and cook for 7-9 minutes, stirring occasionally, until they are soft and golden brown.
Stir in the ginger-garlic paste and cook for another minute until its raw aroma disappears.
Drain the soaked rice completely and add it to the pot. Gently toast the rice with the onions and spices for 2 minutes, being careful not to break the grains.
Pour in the water, saffron-infused milk, sugar, and salt. Stir gently just once to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15 minutes.
5
Rest and Serve
After 15 minutes, turn off the heat but do not open the lid. Let the pulao rest and steam for another 10 minutes. This step is crucial for perfectly cooked, separate grains.
Open the lid and gently fluff the rice with a fork. Garnish with the fried nuts and raisins.
Serve hot with a side of cooling raita or a rich curry like Navratan Korma.
