EGG ALOO KORMA | QUICK & EASY EGG KORMA | EGG SHAHI KORMA | EGG CURRY

Ingredients:

– Eggs, boiled & with 2 cuts – 4
– Potatoes, boiled & halved- 4 medium (8 halves)
– Curd- 120 gms
– Ginger garlic paste – 2 tsp
– Poppy seed paste- 3 tsps paste
– Turmeric powder- 1/4th tsp
– Red Chilli Powder- 1 tsp
– Coriander powder- 2 tsp
– Garam Masala powder- 1 tsp
– Salt – 1 tsp or to taste
– Green chillies, slit- 4
– Green cardamom- 3
– Cloves- 3
– Cinnamon- 2 pcs
– Onions, finely sliced- 3 medium
– Mint leaves- 1 cup
– Oil – 3 tbsp

Marination :
– Take a bowl & arrange the boiled eggs & potatoes.
– Add curd, ginger garlic paste, poppy seed paste, turmeric powder, red chilli powder, coriander powder, garam masala powder, salt and slit green chillies.
– Mix well & set aside for 15-20 minutes.

Preparation:
– Fry the sliced onions in oil till golden. Keep it aside & once cool, crush with your hand or grind it in a blender.

Process:
– Take a kadhai & add 3 tbsp oil.
– Once hot, add the whole Garam Masala (green cardamoms, cloves & cinnamon) & let it splutter.
– Now add the mint leaves (pudina) & fry for half a min, till colour changes & leaves are little crisp but not burnt.
– Add the marinated egg-potato mixture, lower the heat and stir continuously to make sure it doesn’t curdle.
– Cook on low to medium heat for 5 mins mixing it well.
– Now add the crushed fried onions & mix well. Let it cook for 5 mins till oil separates.
– Add 1/2 a cup of water, mix and cover & cook for 10 mins.
– Garnish with chopped coriander leaves.
– Serve hot with roti or rice.

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Music: https://www.bensound.com/royalty-free-music