I discover the making of this dish, when I was desperate for some rich gravy to go with my Biriyani. I ignored to pickup some Eggplants to make Eggplant masala during my regular grocery shopping, and also ran out of tomatoes to at least make some tomato chutney to compliment with biriyani. The only thing that came to my mind was eggs..sure eggs come to our rescue as i always mentioned in my previous egg posts. This time instead of just making a tangy egg gravy..to cut the spiciness of biriyani..I decided to experiment something different. Also I had that big packet of almonds sitting in my pantry...so decided to make use of them..so was born the "badami egg korma" With the regular korma ingredients like ginger garlic paste, coconut paste there was an addition the almond paste too..so no doubt this turned out to be a keeper dish.
5-6 Hard boiled eggs
1 Tbsp Oil
2 - 3 Onions (over medium size, sliced length wise, or made into puree)
4 -5 Green chillies slit
1 Tbsp - Ginger garlic paste
2 tbsp Tomato puree
1/2 tsp each of Red chilly powder cumin & coriander powder.
1/4 tsp Turmeric powder
1/2 Tbsp garam masala power
1/2 tsp tamarind paste
1/2 cup Coconut paste/puree (add little water to the grated coconut and make a puree)
1/2 cup Almond paste/puree (add little water to the soaked, blanched almonds and make a smooth paste)
1/2 cup half and half cream
Salt to taste
Coriander leaves (finely chopped)
In a Kadai/pot/pan, allow oil to become hot and add sliced onions or onion puree, green chillies and saute' till cooked.
Add ginger garlic paste and saute till the raw smell is gone.
Add tomato paste and fry till cooked.
Add turmeric, spice powders, and salt and mix thoroughly.
Add half of the garam masala powder and mix again.
Add half cup of water, mix and allow to boil with closed lid.
Now add the hard boiled eggs and mix.
Add almond paste, coconut paste and tamarind paste and allow to cook for 5 minutes.
Add the remaining garam masala and cook for another 2 minutes.
Just before removing add the cream and mix.
Add coriander leaves and remove from heat.
Serve hot with any seasoned rice, biriyani, or roti, naan or paratha.
Since this makes a very apt gravy to go on side with naan or paratha, I'm sending this egg gravy to Srilekha's EFM - Parathas and Gravies event