Royal Nawabi Egg Korma - Rich Awadhi Delight

Discover the Rich Flavours of Nawabi Egg Korma: A Royal Indian Delight

When it comes to the quintessential curries of India, the Korma stands out as a regal choice. This indulgent dish, with its velvety texture and aromatic spices, is a true feast for the senses. Let’s dive into the world of Nawabi Egg Korma, a rich and creamy curry from Awadhi cuisine that is deeply rooted in Mughal culinary traditions.

What is Nawabi Egg Korma?

    Nawabi Egg Korma is a luxurious curry that showcases the art of slow cooking. Originating from the royal kitchens of Awadh, this dish reflects the grandeur of Mughal and Nawabi cuisines. It features hard-boiled eggs simmered in a luscious sauce made from ghee (clarified butter), yoghurt, a blend of aromatic spices, and a thick paste of nuts and poppy seeds, finished with a touch of fresh cream or milk.

Ingredients That Make Korma Special

Each ingredient in Nawabi Egg Korma plays a crucial role in achieving its distinctive taste:

• Yoghurt/Curd: Adds a tender texture to the eggs and a subtle tanginess.
• Spices: Infuses the dish with its unique and aromatic flavour profile.
• Blanched Nuts (Cashews/Almonds) and Poppy Seeds: Act as thickening agents, providing a rich, creamy consistency.
• Fresh Cream/Milk: Enhances the richness and smoothness of the curry.
• Saffron: Imparts a delicate colour and fragrant undertone.

The Art of Cooking Korma

Traditionally, Nawabi Egg Korma is prepared using a technique called Dum-Pukht, where the curry is cooked slowly on a low flame with the lid on, allowing the flavours to meld without curdling the yoghurt. For ease, you can achieve a similar result by slow-cooking the curry in a pan. The hard-boiled eggs are first marinated with salt and turmeric, then shallow-fried before being added to the korma, ensuring they absorb all the rich flavours.

Variations of Korma Across India

In India, Korma is known by various names and styles:

• Mughlai Korma
• Shahi Korma
• Nawabi Korma
• Kashmiri Korma
• South Indian Kurma

    While Mughlai, Shahi, Nawabi, and Kashmiri Kormas typically use nuts and cream as thickening agents, South Indian Kurmas rely on coconut and poppy seeds. The South Indian version is a delightful curry that pairs well with both roti and rice.

Perfect Pairings for Nawabi Egg Korma

This Nawabi Egg Korma is incredibly versatile and complements a variety of dishes. Serve it with:

• Indian Breads: Parotta, Chapatis, Naan, Kulcha
• Rice Dishes: Biryani, Pulao, Ghee Rice

For a complete meal experience, enjoy it with Maida (all-purpose flour) chapati or naan.

For more delicious Korma/Kurma recipes, click here...

Cuisine: Indian (North India)
Course: Side Dish
Spice Level: Low
Difficulty: Medium
Serves: 4
Author: SM

Preparation Time: 20–30 Minutes
Cooking Time: 30–45 Minutes

For more recipes with Eggs, click here...

Nawabi Egg Korma - Rich & Creamy Awadhi Egg Curry

    Elevate your curry game with Nawabi Egg Korma, a sumptuous dish steeped in the rich culinary traditions of Awadhi and Mughlai cuisines. This recipe combines creamy yoghurt, fragrant spices, and slow-cooked eggs to create a dish fit for royalty.

Ingredients

For Cooking and Frying the Eggs

4 Eggs
Salt: To Taste
1/2 teaspoon Turmeric Powder
Oil: For Shallow Frying

For a detailed guide on making perfect hard-boiled eggs, click here...

For Nawabi Egg Korma

1 Onion, finely chopped
3-4 Green Chillies, slit
1-inch piece Ginger
5-6 Garlic Cloves
1/2 teaspoon Turmeric Powder
1 teaspoon Red Chilli Powder
1.5 teaspoons Cumin Powder
3 teaspoons Coriander Powder
1/2 cup Yoghurt/Curd
1 cup Milk
1/4 cup Birista (Fried Onions)
3 tablespoons Oil
Salt: To Taste
1 tablespoon Sugar

 

Spices

3 Cardamom Pods
1-inch piece Cinnamon, 2 sticks
1 Bay Leaf
5–6 Cloves

 

To Soak and Grind

1.5 teaspoons Poppy Seeds
10 Almonds
10 Cashew Nuts

 

To Garnish

1.5 teaspoons Garam Masala
1/4 cup Birista (Fried Onions)
2 tablespoons Ghee
A few Coriander Leaves (optional)
A few Saffron Strands (optional)

 

Method

Preparing and Frying the Eggs

• Hard Boil the Eggs: Boil the eggs until firm, then peel.
• Marinate: Rub the eggs with salt and turmeric powder. Let them marinate for 5-10 minutes.
• Shallow Fry: Heat oil in a pan. Fry the marinated eggs until they are golden brown and crispy. Set aside.

Making Nawabi Egg Korma

• Prepare Nut Paste: Dry roast poppy seeds on low heat until they pop. Soak them in hot water for 20–30 minutes. Blanch almonds and cashew nuts in hot water for 10–20 minutes. Grind the soaked nuts and poppy seeds into a fine paste.
• Make Onion-Ginger-Garlic Paste: Grind onions, ginger, and garlic into a smooth paste.
• Cook Spices: Heat oil in a wide pan. Add cardamom, cinnamon, bay leaf, and cloves. Sauté until fragrant.
• Add Paste: Add the onion-ginger-garlic paste and cook until fragrant.
• Spice It Up: Stir in turmeric powder, red chilli powder, cumin powder, and coriander powder. Pour in 1/2 cup of water and cook until the masalas are well-cooked and the oil separates.
• Add Nut Paste: Mix in the nut paste and cook on low heat, stirring frequently.
• Incorporate Yoghurt: Stir in the yoghurt and green chillies. Cook for a few minutes.
• Add Eggs: Gently add the shallow-fried eggs to the korma. Cook on low heat.
• Add Milk: Pour in the milk and simmer for 5–7 minutes, stirring occasionally. Be careful not to break the eggs.
• Final Touches: Add birista, sugar, and adjust the salt. Cook until the korma reaches your desired consistency.
• Garnish: Sprinkle garam masala, remaining birista, and ghee. Optionally, garnish with coriander leaves and saffron strands.

Notes

• Poppy Seeds: Dry roasting and soaking help create a smooth paste and thick consistency.
• Spice Level: Adjust green chillies to your preferred spice level.
• Sugar: Optional, but recommended for balancing the flavours.
• Consistency: Adjust thickness as desired.
• Variations: This recipe can be adapted with chicken or lamb. Cook the meat according to your preference.
• Serving Suggestions: Enjoy with Parotta, Chapatis, Naan, Kulcha or with Rice Dishes like Biryani, Pulao, Ghee Rice or steamed rice.

Royal Nawabi Egg Korma - Elegant Awadhi Cuisine

*How to Make Birista (Fried Onions)

    Fried onions add a delightful crunch and depth of flavour to your korma. Here's how to make them:

Ingredients

2 Onions, thinly sliced
Salt: To Taste
Oil: For Frying

 

Method

• Prepare Onions: Peel and slice onions thinly. Pat dry with a towel to remove excess moisture.
• Fry Onions: Heat oil in a pan to cover the onion slices. Fry on medium-high heat until golden brown, stirring regularly.
• Drain and Store: Remove from oil and drain on paper towels. Cool completely and store in an airtight container. They stay fresh for up to a month when refrigerated.

*Tips: Ensure onion slices are evenly cut and moisture-free for crispy results.