White Egg Korma|White Anda Korma|Cooking Centre|

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Written Recipe for White Egg Korma
For White Paste
Ingredients:
•Oil 2 tbsp
•Onion (Piyaz) 3 Medium
•Garlic (Lehsan) 21 Cloves
•Ginger (Adrak) 2 Inc
•Green Chillies (Hari Mirch) 12
•Cashew Nuts (Kaju) 25
•Water 1/2 Cup
•Boiled Egg (Anda) 8
Direction:-
•In a wok, heat oil, add onion and roast it for a few seconds.
•Add Garlic, Ginger, Green Chillies and Cashew Nuts, mix well.
•Add water, cook and cover for 5 mints on low flame.
•Set aside and let it cool completely.
•Now in a grinder, add Roast Spices and water and grind in to a fine paste.
•In a plate, Cut boiled egg half way into four through center.
For White Korma
Ingredients:
•Oil 1/2 Cup
•Butter 3 tbsp
•White Paste
•Water 2 tbsp
•Coriander Powder (Dhanya Powder) 1/2 tbsp
•Black Pepper Powder (Kali Mirch Powder) 1 tsp
•Garam Masala Powder 1/2 tsp
•Kasuri Methi 1 tbsp
•Curd (Dahi) 1/2 Cup
•Salt (Namak) 1/2 tsp or to taste
•Water 1 Cup
•Fresh Cream 1/2 Cup
•Boiled Egg
•Chopped Coriander Leaves
Direction:
•In a wok, Heat oil and Butter, add White Paste and water, mix well. Cook and Cover for 10 mints on medium flame.
•Add Coriander Powder, Black Pepper Powder, Gram Masala Powder, Kasuri Methi and Curd and mix well.
•Add Salt and mix well. Cook and cover until oil separates on low flame (Approx 10mints).
•Add Water and Fresh Cream, mix well.
•Add Boiled Egg, Cook and Cover on low flame for 5 mints.
•White Egg Korma is ready to hot serve.
•Garnish it with Some Coriander Leaves and Fresh Cream.