Shahi Duck Egg Korma | Hanser Dimer Korma | Step-by-step recipe of Shahi Egg korma
Shahi Duck Egg Korma (Hanser Dimer Korma) is a rich, aromatic and flavourful egg curry. Whole boiled duck eggs, fried until golden, then smothered in creamy gravy made with cashew nut paste, yogurt and coconut milk, and topped with fried onions (birista) makes this egg korma very inviting. Savour it with naan, roti or rice for the ultimate comfort.
Servings: 4 people
Equipment
- mixer grinder
- large thick bottomed pan
Ingredients
- 4-6 Duck eggs/chicken eggs hard boiled, peeled and marinated with little salt and 1/4 tsp turmeric powder
- 1 cup Onion thinly sliced
- 1 large Onion ground to paste
- 2 tsp Ginger-garlic paste
- 2-3 Green Chillies Slit
- 15-16 Cashew Nuts soaked in warm water for 30 minutes then ground into fine paste
- 1/3 cup Yogurt whisked
- 1 cup Milk/Coconut milk (I used milk in here but sometimes like to add coconut milk too)
- 1 tsp Chilli powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Coriander powder
- 1/2 tsp Cumin powder
- 2 Bay leaves
- 1 inch Cinnamon
- 3-4 Green cardamoms
- 3-4 Cloves
- 1/2 tsp Garam masala powder (I made fresh powder of 1/2 inch cinnamon, 2 cardamom, 2 cloves, mace and nutmeg)
- 1-2 tsp Ghee
- 5 tbsp Veg Oil/ Sunflower oil
Instructions
- Heat 3 tbsps of oil in a large pan on medium heat and fry the sliced onions until golden brown. Remove with a slotted spoon and keep it aside for later use.
- In that same pan add the rest of the oil and fry the eggs until golden brown. Remove with a slotted spoon and keep it aside.
- In the same oil add bay leaves, cinnamon, cardamom, cloves and sauté until you get a love arome of the spices.
- Then add in the onion paste and fry for 2 minutes stirring frequently on medium heat until the raw smell disappears.
- Now add in the ginger garlic paste and then saute for 1-2 minute stirring frequently or until the raw smell disappears.
- Now toss in the the turmeric powder, chilli powder, cumin powder, coriander powder along with 2 tbsp of water and sauté on medium heat for 1-2 minute or until you see oil seeping through.
- Pour in the cashewnut paste and mix it well with the masalas. Stir continuously as cashewnut paste tend to stuck to the bottom of the pan. fry for a minute.
- Now reduce the heat to low and slowly stir in yogurt and green chillies to the masala. Cook and stir continuously for 2-3 minute until you see oil seeping through the masala.
- Now add the milk in the gravy and mix everything well. Cover and cook for 7-8 minutes, stirring frequently.
- Toss in the fried eggs along with the fried onions and mix it well with the masala so that the eggs get coated well with the rich masala. (Add 1/4 cup of milk/ water if you think the gravy has become too dry). Cover and cook for 3-4 minutes. Stir intermittently.
- Slowly you will see it release oil. Finally add ghee and garam masala powder and give it a final stir and simmer for 1 minute. Take it off the heat.
- Serve it hot with naan, rotis or pulao.
