Perfect Wedding-Style Special Egg Korma Recipe for 20 People

Ingredients

• 20 Eggs (boiled and peeled)
• 0.5 cup Oil (for frying and gravy)
• 1 cup Sliced onions
• 1 tbsp Ginger paste
• 1 tbsp Garlic paste
• 3 tbsp Sour yogurt (whisked)
• 2 tbsp Nut and raisin paste (cashews or peanuts blended with raisins)
• 6 Green chilies (slit or whole)
• Whole garam masala (cinnamon, cardamom, cloves)
• Salt (to taste)
• 1 tsp Sugar (to balance flavors)
• 1 cup Milk (for the gravy)

Steps

1. 1

   First, boil the eggs and peel them. Heat the oil in a pan, fry the eggs until lightly browned, and set aside.

2. 2

   In the same oil, fry the sliced onions until golden and crisp (beresta), or simply until softened. Add the ginger and garlic pastes, then sauté well.

3. 3

   Add the whole garam masala (cardamom and cinnamon) and fry until fragrant.

4. 4

   In a bowl, combine the sour yogurt, nut and raisin paste, and a little water. Add this mixture to the spices and cook, stirring, until the oil rises to the surface.

5. 5

   Add salt to taste and a little sugar. The longer and more thoroughly the spice mixture is cooked down, the more flavorful the korma will be.

6. 6

   Add the fried eggs to the spice mixture and gently coat them.

7. 7

   Pour in the milk and add the green chilies. Reduce the heat, cover, and cook for 5-6 minutes, until the gravy thickens.

8. 8

   Once the gravy has thickened and the oil rises to the surface, remove from the heat and serve hot with pulao.

Notes

This recipe is specifically scaled for 20 servings, typical for Bangladeshi social gatherings. Ensure the yogurt is whisked well to prevent curdling in the gravy.

Nutrition per serving

• Egg Korma
• Dim Korma
• Wedding Style
• Bengali Cuisine
• Main Dish
• Vegetarian
• Large Group