A luxurious and creamy curry featuring hard-boiled eggs simmered in a rich gravy made from yogurt, nuts, and aromatic spices. This classic Hyderabadi dish is perfect with naan or biryani.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup
720cal
29gprotein
28gcarbs
Ingredients
8 pieces Eggs (Hard-boiled and peeled)
2 medium Onions (Thinly sliced)
0.25 cup Neutral Oil (Such as sunflower or canola oil)
1.5 tbsp Ginger-Garlic Paste
2 medium Tomatoes (Pureed)
0.5 cup Curd (Plain, full-fat, whisked until smooth)
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
Melt-in-mouth Egg Korma with delicate Rumali Roti - a rich, soul-satisfying dinner.
This hyderabadi dish is perfect for dinner. With 1049.95 calories and 36.54g of protein per serving, it's a nutritious choice for your meal plan.
58gfat
2 tbsp Desiccated Coconut (Unsweetened)
1 piece Bay Leaf
1 inch piece Cinnamon Stick
3 pieces Green Cardamom Pods (Lightly crushed)
4 pieces Cloves
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1.25 tsp Salt (Or to taste)
1.5 cups Water (Warm, for the gravy)
2 tbsp Fresh Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare Eggs and Korma Paste
Place eggs in a saucepan and cover with cold water. Bring to a boil, then cook for 10-12 minutes. Drain, cool in ice water, peel, and make a few shallow slits on each egg. Set aside.
In a small bowl, soak cashew nuts, almonds, and khus khus (poppy seeds) in 1/4 cup of warm water for 15-20 minutes.
Transfer the soaked nuts and seeds, along with the desiccated coconut and the soaking water, to a blender. Grind into a very smooth, fine paste. Add a tablespoon more water if needed to facilitate grinding.
2
Fry Onions (Make Birista)
Heat oil in a heavy-bottomed pan or kadai over medium-high heat.
Add the thinly sliced onions and fry, stirring frequently, for 10-12 minutes until they are uniformly deep golden brown and crisp. Be careful not to burn them.
Using a slotted spoon, remove half of the fried onions (birista) and set them aside on a paper towel for garnish. Keep the remaining onions and oil in the pan.
3
Build the Masala Base
Reduce the heat to medium. To the onions in the pan, add the bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30-45 seconds until fragrant.
Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Stir in the tomato puree and cook for 4-5 minutes, until it thickens and you see oil separating at the edges.
Add the turmeric powder, Kashmiri red chili powder, coriander powder, and salt. Mix well and cook for another minute.
4
Create the Korma Gravy
Lower the heat and add the ground nut and coconut paste to the pan. Stir continuously and cook for 5-7 minutes until the paste is well-cooked, aromatic, and starts to release oil.
Turn the heat to the absolute lowest setting. Add the whisked curd, one tablespoon at a time, stirring constantly and vigorously to prevent it from curdling. Once all the curd is incorporated, cook for 3-4 minutes until oil separates again.
Slowly pour in 1.5 cups of warm water, stirring to combine everything into a smooth gravy. Bring the gravy to a gentle simmer.
5
Simmer and Finish
Gently slide the slit, hard-boiled eggs into the simmering gravy.
Cover the pan with a tight-fitting lid and let the korma simmer on low heat for 8-10 minutes. This allows the eggs to absorb the rich flavors.
Turn off the heat. Stir in the garam masala powder.
Garnish with the reserved crispy fried onions (birista) and freshly chopped coriander leaves.
Let the korma rest for 5-10 minutes before serving to allow the flavors to meld. Serve hot with naan, roti, or basmati rice.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
