Egg Korma
Egg Korma
Egg Korma is a sauce based recipe with onions, tomatoes, chilies, and selected whole spices to give the recipe some different taste. Boiled eggs are served with the korma curry which goes well with parathas or naan or any rice recipes. Hope you like this recipe as you did like my previous recipe Red Meat Curry.

Ingredients For Egg Korma:-

  • Eight – Eggs(boiled)
  • Four Tablespoons – Cooking Oil
  • Three Large – Onions(finely chopped)
  • Two Teaspoons – Garlic Paste And Ginger Paste
  • Two Pieces – Cinnamon And Mace
  • Six – Colves
  • Ten – Peppercorns
  • Five – Green Cardamom Pods(split)
  • Two Teaspoons – Coriander Powder
  • One Teaspoon – Cumin Powder
  • Half Teaspoon – Turmeric Powder And Red Chili Powder
  • One-Fourth Teaspoon – Nutmeg Powder
  • Two Large – Tomatoes(Finely chopped)
  • One Cup – Unsweetened Yogurt
  • Salt According To Your Taste
  • Handful Of Fresh Green Coriander Leaves

Directions:-

  1. Cut the eggs into half pieces or just cut lengthwise as I do. Keep aside for later use.
  2. Heat the cooking oil in a deep heavy-bottomed frying pan over medium heat.
  3. Add the chopped onions and fry till almost golden.
  4. Now add the ginger and garlic pastes and fry for one minutes. Stir occasionally to prevent from burning.
  5. Put all the whole spices and fry for one minute or till all the spices are slightly darker in color.
  6. Time to add all the powdered spices and fry till the oil begins to seperate from the masala.
  7. Stir often to prevent burning, sprinkle water if required from time to time To prevent from burning the masala.
  8. Add the chopped tomatoes, salt to taste and fry till the tomatoes are pulpy. Stir occasionally, once the tomatoes are done add yogurt, stir and then simmer the heat.
  9. The dish should have a thick gravy so ideally, water is not added while cooking. If you find the dish getting too dry, half a cup of warm water can be added to it.
  10. When gravy is ready add boiled eggs, stir gently to cover the eggs completely with the masala and cover the pan and cook for five more minutes.
  11. Remove the pan after five minutes and put egg korma into a serving dish.
  12. Garnish with fresh chopped coriander leaves.
  13. Served hot with parathas or naan.

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