EGG KORMA

Eggs have always been our favorite protein, and why not? It tastes good in every possible way; scrambled eggs, poached eggs, fried eggs, omelette and what not. Egg korma is another egg dish that belongs to the chain of beautiful egg delicacies. It is often served in Bangladeshi dawats with pulao or biryani. What makes this dish exquisite is the sweet, creamy, milky gravy. Usually I mess up my first trials, but this dish was top-notch from the first trial itself. Not because I cooked it really well but because it's very difficult to get this wrong at the first place. For my first potluck experience, I made egg korma for about 25 people. Quite nerve wrecking but the funny part was how my hubby thought I looked like a chemist. Adding an element and tasting whether I had the right taste. I may have a picture of that some where in my drive, I will leave it at the end. So just yesterday, for our midnight snacks we decided to make some egg korma. Actually it was my hubby who decided it, I just had to go along with it as his excitement totally enticed me. This batch of egg kormas were by far the best I have made.

First off, my hubby got some eggs boiling while I prepared the gravy. In a pan with oil, I added in some panchforon, cardamon, cinnamon stick, cloves, and dried red chili. As soon as the exotic aroma of the spices started coming around, I added in the onions and let them brown a little. Here I leave the stove at high heat but I believe it is wiser to lower the heat to medium, since I often get sidetracked and burn my onions. Next I went in with the ginger paste, onion paste, red chili powder, coriander powder, sugar and salt. I let it cook in the medium heat for about 3-4 minutes before adding in coconut milk. Once the gravy comes to a boil, I threw in the eggs and a little water. I then covered the pan with a lid and turn up the heat leaving it for about 10 minutes while occasionally stirring it. Turns out this was the first time I had these many spices in my pantry while making egg korma. I must say how the spices enhance the flavors is just intricate. Since I didn't have the energy to prepare pulao or biryani, we sided this with rice flour roti. And as per to the taste, quoting my hubby ''I have never tasted such a korma in my entire life". A little overboard but I will take that.

Ingredients:

4 pcs eggs

0.5 cup sliced onion

1 tsp panchforon

1 pcs cinnamon stick

3 pcs cardamon

3 pcs cloves

2 pcs dried red chili

1 tbsp ginger paste

1 tbsp onion paste

0.5 tsp red chili powder

0.5 tsp coriander powder

1 tbsp sugar

0.75 tsp salt 1.25 cup coconut milk

My first egg korma for a potluck!