Keema Anda Korma (Chicken Mince & Egg Curry)

          Turn your usual keema curry into an amazing dish by adding few eggs to it. It will immediately take the dish into a next level. I also added some green peas, but it is purely optional. In this recipe, I have used chicken keema (mince). 

           However, you can also go in for mutton keema as per your preference. This is a great party recipe, where you can serve along with jeera rice, pulao, plain biryani, tandoori roti, naan or roomali roti. So check out the step by step pictorial recipe to prepare it.

• 400 gms. chicken mince / keema
• 2-3 eggs, boiled
• 1/2 cup green peas 
• 3 tbsp. oil 
• 2 bay leaves
• 1" cinnamon stick
• 2-3 cardamoms 
• 4-5 cloves
• 1 tsp. cumin seeds 
• 1/2 mace
• 1 onion, chopped
• 2-3 garlic cloves
• 1" ginger
• 1 tbsp. tomato paste / puree of one tomato
• salt to taste
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• 1/2 cup yoghurt, well beaten
• 1 tsp. kasuri methi, crushed 
• 1 tbsp. coriander leaves, chopped 
• 1 tsp. ghee 

          Make slight gashes on the eggs and keep them aside. Make a smooth paste with the onion, ginger and garlic. Keep aside. Make a paste of all the dry spices, tomato paste and some water. Keep aside.

          Heat oil and stir fry the eggs till light brown. Drain and keep aside. Temper the same oil with cumin seeds, bay leaves, cinnamon, cardamoms, cloves and mace. Sauté for a few seconds. 

          Now add the onion paste and sauté till the moisture evaporates. Add the spice paste and stir fry till the oil separates.

          Add the beaten yoghurt and kasuri methi. Mix everything well and stir fry for 2 minutes. Add the chicken mince and give it a stir. Cook on a low flame for 4-5 minutes.

          Add 1 & 1/2 cups water, fried eggs and the green peas. Bring it to a boil and simmer, covered till the gravy slightly thickens and you get the desired consistency. 

          When done, switch off the flame. Add the ghee and coriander leaves. Serve with any type of rice or Indian bread.

                        Heat oil & stir fry eggs till light brown. Drain & keep aside. 

                     Temper the same oil with cumin seeds, bay leaves, cinnamon, cardamoms, 
                     cloves & mace. Sauté for a few seconds.

                        Add onion paste & sauté till the moisture evaporates. 

                        Add spice paste & stir fry till oil separates.

                       Add beaten yoghurt & kasuri methi. Mix well & stir fry for 2 minutes. 

                       Add chicken mince & give it a stir. Cook on a low flame for 4-5 min.

                       Add 1 & 1/2 cups water, fried eggs & green peas. Bring to a boil & 
                       simmer, covered till the gravy comes to a desired consistency. 

                      When done, switch off the flame. Add ghee & coriander leaves. 

                                Serve with any type of rice or Indian bread.

Egg Korma

          I am an egg lover. So for all the other egg lovers out there, here is a super yummy Egg korma recipe - my style. Enjoy it with any form of rice like jeera rice, pulao, plain biryani or just steamed rice. You can also pair it with Indian breads like naan, tandoori roti, roomali roti, paratha or plain chapati. Choice is yours. 

          Whatever way you relish you will simply love this mouth watering delicacy. This side dish is simmered in a tomato-cashew nut based creamy gravy. So go ahead and dish out this egg korma and surprise your loved ones. 

• 2 eggs, boiled, peeled & pricked with a fork
• 1 onion, roughly chopped
• 2 tomatoes, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 2 green chilies
• 8-10 cashew nuts, soaked for 30 minutes
• 2 tbsp. oil
• 1 tbsp. ghee
• 1/2 tsp. cumin seeds 
• 1" cinnamon stick
• 2 green cardamoms
• 3-4 cloves
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1/2 tsp. garam masala powder
• salt to taste
• pinch of nutmeg powder
• 1 tsp. kasuri methi, crushed 
• 2-3 tbsp. cream
• 1 tbsp. coriander leaves, chopped

          Grind cashew, onion, tomatoes, ginger, garlic and green chilies into a smooth paste. Keep aside. 

          Heat oil and ghee in a pan. Sauté the boiled eggs till light brown in colour. Drain and keep aside. 

          Temper with cumin seeds, cinnamon, cardamoms and cloves. Sauté for a few seconds. 

          Add all the dry spices and stir fry for a few seconds more. Add the ground paste and cook, covered for 4-5 minutes on a low flame. 

          Add the kasuri methi, salt and nutmeg powder. Stir fry till the oil separates. Add the cream and mix well.

          Add 1 cup water and the fried eggs. Cover and cook for 3-4 minutes. Switch off the flame and garnish with coriander leaves. 

          Give it a stir and transfer to a serving plate. Serve as a side dish with any form of rice or Indian bread.