This is a delicious South Indian khorma or a stew made of vegetables and cooked eggs in an aromatic yogurt base -curry, which, in combination with the cashewpoppy paste, offers a unique taste that is very saturative. Those who do not eat meat can find it very appealing.
How to cook eggs:
I add the eggs from the fridge into the pan -filled pan, which completely covered it, and bring them out for rolling boilers and switch off the stove. Leave it for 2-10 minutes, depending on how soft or hard you want. Then I run cold water over them and start peeling immediately, which makes it easier to remove the shell. Another trick for a simple peeling is to break the egg by tapping the larger side of the egg to remove the air because it has a bag there. Leave them for 10 minutes for hard -boiled eggs.
Here is the prescription:
Ingredients:
4 eggs
2 potatoes
1 carrot
1/2 cup of green peas
1/2 cup of green beans
1 cup of cauliflower flowers
Fresh mint leaves
1/2 a bunch of coriander chopped
For the Khorma
10 cashew nuts
1 teaspoon roasted channel dal
1 teaspoon of cumin seeds
1 tablespoon of fennel seeds
1/2 tablespoons of poppy seeds
4 cloves garlic
2 TSPs whole peppercorns
4 cloves
4 cardamoms
2 black cardamoms
1 x 2 ”cinnamon stick
2 laurel leaves
1 star anis
1-2 green chili peppers (optional)
2 tablespoons of ginger garlic paste
1/2 inch ginger chopped
1/2 cup of thick yogurt
1/2 TL turmeric powder
1 TL coriander powder
4 tablespoons of vegetable oil
Instructions:
1. Peel, wash and cut the potatoes into wedges. Peel, wash the carrots and cut them into cubes. Rinse and cut the other vegetables and have it ready.
2. Grind the cashew nuts, roasted channel dal, cumin, fennel, 1 teaspoon black pepper grain, poppy seeds to a fine powder and then give the garlic and the green chilli pots with a TBS water and grind them into a fine paste. Keep it aside.
3. Cook the eggs. I left it for this Khorma for 5 minutes and they were soft, but not liquid and also heavy. Peel the shell ,. Then put small slots on the eggs with a knife. Sprinkle salt, sprinkle turmeric and rub well. Fry easily in a non -stick pan with a TL oil until you are golden. Let cool.
4. Vapor the vegetables with a little water to the Al -Dente or almost finished and put them aside.
5. Heat the oil in a saucepan. Add the entire spices (cloves, green and black cardamomas, cinnamon, star anis, laurel leaf and 1 teaspoon black peppercorns).
6. Throw the cut onions and fry until translucent and golden.
7. Add the ginger garlic paste, salt, turmeric, coriander powder and with the onions until an aroma runs out. Now add the floor -cashew poppast and sauté them well.
8. Whisk the yogurt to remove lumps, and quickly mix it with the onion masala together with the green chilli peppers, a few mint leaves and chopped coriander.
9. 1/4 cup of sprinkle water from the sides so that every masala that is liable on the sides is washed off.
10. Now add the steamed vegetables and cooked fried eggs to the Khorma. Add some water when you are too thick, cook over low heat until the oil rises up and the Khorma smells aromatic.
11. Garnish with chopped ginger, coriander and a few mint leaves and serve with rice Paashtis or layered (Warqhi) parotas or ghee rice hot. Enjoy!
Recipe
Vegetable Khorma
This is a delicious South Indian khorma or a stew made of vegetables and cooked eggs in an aromatic yogurt base -curry, which, in combination with the cashewpoppy paste, offers a unique taste that is very saturative.
Ingredients
- 4 Egg
- 2 potatoes
- 1 carrot
- 1/2 cup green peas
- 1/2 cup Green beans
- 1 cup Cauliflower
- Fresh mint leaves
- 1/2 A bunch of coriander chopped
For the Khorma
- 10 Cashew nuts
- 1 TSP roasted channel dal
- 1 TSP Cumin seeds
- 1 TBS Fennel seeds
- 1/2 TBS Poppy seeds
- 4 Carnate Garlic
- 2 TSPS Whole peppercorns
- 4 Carnate
- 4 Cardamoms
- 2 Black cardamoms
- 1 X 2 ”cinnamon stick
- 2 Laurel leaves
- 1 Star anis
- 1-2 Green chili peppers optional
- 2 TBS Ginger garlic paste
- 1/2 Customs Ginger chopped
- 1/2 cup thick yogurt
- 1/2 TSP Turmeric
- 1 TSP Coriander powder
- 4 TBS Vegetable oil
Instructions
-
Peel, wash and cut potatoes into wedges. Peel, wash the carrots and cut them into cubes. Rinse and cut the other vegetables and have it ready.
-
Grind the cashew nuts, roasted channel dal, cumin, fennel, 1 teaspoon black pepper grain, poppy seeds to a fine powder and then give the garlic and the green chilli pepper with a tablespoon and grind them into a fine paste. Keep it aside.
-
In the meantime, cook the eggs. I left it for this Khorma for 5 minutes and they were soft, but not liquid and also heavy. Peel the shell ,. Then put small slots on the eggs with a knife. Sprinkle salt, sprinkle turmeric and rub well. Fry easily in a non -stick pan with a TL oil until you are golden. Let cool.
-
Vapor the vegetables with a little water to the Al -Almost or almost finished and put them aside.
-
Heat the oil in a saucepan. Add the entire spices (cloves, green and black cardamomas, cinnamon, star anis, laurel leaf and 1 teaspoon black peppercorns).
-
Throw the cut onions and fry until translucent and golden.
-
Add the ginger garlic paste, the salt, the turmeric, the coriander powder and the onions until it emits an aroma. Now add the floor -cashew poppast and sauté them well.
-
Whisk the yogurt to remove lumps and quickly mix it with the onion masala together with the green chilli peppers, a few coin leaves and chopped coriander.
-
Sprinkle 1/4 cup of water from the sides so that every masala is washed off on the sides.
-
Now add the steamed vegetables and boiled fried eggs to the Khorma. Add some water when you are too thick, cook over low heat until the oil rises up and the Khorma smells aromatic.
-
Garnish with chopped ginger, coriander and a few mint leaves and serve hot with rice Paashtis or layered (Warqhi) parotas or ghee rice. Enjoy!
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