Egg Korma Recipe Restaurant style / अंडे कोर्मा डिश आप इसे प्यार करते हैं

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Formula in English:

Fixings:

Safeed til (Sesame seeds) 1 tbs
Kashkhash (Poppy seeds) 1 tbs
Tamatar (Tomatoes) shapes 2 medium
Cooking oil 4 tbs or as required
Pyaz (Onion) cut 1 medium
Pani (Water) 1-2 tbs
Aloo (Potatoes) peeled and shapes 2-3 medium
Anday (Eggs) bubbled 6
Tez paat (Bay leaves) 2
Zeera (Cumin seeds) 1 tsp
Laung (Cloves) 3-4
Hari elaichi (Green cardamom) 3
Hari mirch (Green chilies) 2-3
Adrak lehsan glue (Ginger garlic glue) 1 tbs
Lal mirch powder (Red stew powder) 1 tsp or to taste
Dhania powder (Coriander powder) 1 and ½ tbs
Namak (Salt) 1 tsp or to taste
Pani (Water) 1 Cup or as required
Garam masala powder ½ tsp
Podina (Mint leaves) hacked

Bearings:

In broiling pan,add sesame seeds,poppy seed and dish until fragrant and put aside.
In a similar searing pan,add tomatoes and dish for 2-3 minutes and put aside.
In pot,add cooking oil,onion and broil until brilliant darker and put aside.
In grinder,add singed onion,roasted tomatoes,roasted sesame and poppy seeds and crush well.
Add water and pound to make a glue and put aside.
In the same pot,heat cooking oil,add potatoes and broil until light brilliant.
Add eggs,fry until light brilliant and take out for later utilize.
Add inlet leaves,cumin seeds,cloves,green cardamom,green chilies and blend well.
Add ginger garlic paste,mix well and cook for 2 minutes.
Now include crushed paste,mix well and cook for 4-5 minutes.
Add red stew powder,coriander powder and salt,mix well and cook for 5 minutes.
Add water and blend well.
Add garam masala powder and blend.
Cover and cook on low fire for 2-3 minutes.
Now include bubbled and broiled eggs and blend tenderly.
Sprinkle mint leaves and serve.

The formula in Urdu:

Ajza:

Safeed til (Sesame seeds) 1 tbs
Kashkhash (Poppy seeds) 1 tbs
Tamatar (Tomatoes) 3D squares 2 medium
Cooking oil 4 tbs or as required
Pyaz (Onion) cut 1 medium
Pani (Water) 1-2 tbs
Aloo (Potatoes) peeled and 3D shapes 2-3 medium
Anday (Eggs) bubbled 6
Tez paat (Bay leaves) 2
Zeera (Cumin seeds) 1 Tsp
Laung (Cloves) 3-4
Hari elaichi (Green cardamom) 3
Hari Mirch (Green chilies) 2-3
Adrak lehsan glue (Ginger garlic glue) 1 tbs
Lal Mirch powder (Red bean stew powder) 1 tsp or to taste
Dhania powder (Coriander powder) 1 and ½ tbs
Namak (Salt) 1 tsp or to taste
Pani (Water) 1 Cup or as required
Garam masala powder ½ tsp
Podina (Mint leaves)

Directions:
-Frying pan mein safeed til aur kashkhash dal dein aur khushbu anay tak roast ker lein & side per rakh dein.
-Us he frying pan mein tamatar dal dein aur 2-3 minutes kliya roast karein & side per rakh dein.
-Pot mein cooing oil aur pyaz dal ker golden brown hunay tak fry ker lein & side per rakh dein.
-Grinder mein fried pyaz,roasted tamatar aur roasted safeed til aur kashkhash dal ker ache tarhan grind ker lein.
-Pani dal dein aur grind ker ka paste tayyar ker lein & side per rakh dein.
-Us he pot mein cooking oil garam karein aur aloo dal ker light golden hunay tak fry ker lein.
-Anday dal dein aur light golden hunay tak fry karein aur bad mein use kerna kliya bahir nikal lein.
-Tez paat,zeera,laung,hari elaichi aur hari mirch dal ker ache tarhan mix karein.
-Adrak lehsan paste dal ker ache tarhan mix karein aur 2 minutes kliya paka lein.
-Ab grinded paste shamil karein aur 4-5 minutes kliya paka lein.
-Lal mirch powder,dhania powder aur namak dal ker ache tarhan mix karein aur 5 minutes kliya paka lein.
-Pani shamil karein aur ache tarhan mix ker lein.
-Garam masala powder dal ker mix karein.
-Dhak dein aur halki ancch per 2-3 minutes kliya paka lein.
-Ab boiled & fried anday dal ker gently mix karein.
-Podina dal ker mix karein.

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