Egg Korma | How to make Egg Korma

By Kalpu Bala  |  14th Sep 2016  |  
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  • Egg Korma, How to make Egg Korma
Egg Kormaby Kalpu Bala
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

32

0





About Egg Korma Recipe

The creamy rich consistency of the korma will make you eat more. Chapathis, parathas, biryani with this korma is the yummiest.

Egg Korma is one dish which makes its accompaniments tastier. With the right mix of flavours, Egg Korma has always been everyone's favourite. This recipe by Kalpu Bala is the perfect one to try at home for your family. The Egg Korma recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Egg Korma is 10 minutes and the time taken for cooking is 20 minutes. This is recipe of Egg Korma is perfect to serve 4 people. Egg Korma is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Egg Korma. So do try it next time and share your experience of cooking Egg Korma by commenting on this page below!

Egg Korma

Ingredients to make Egg Korma

  • Hard boiled eggs 4
  • onion 2 finely chopped
  • tomato 1 finely chopped
  • ginger garlic paste 2 tsp
  • chilli powder 2 tsp
  • coriander powder 2 tsp
  • turmeric powder 1/2 tsp
  • For tempering:
  • fennel seed 1 tsp
  • cinnamon blade 1
  • bay leaves 2
  • oil 4 tsp
  • salt to taste
  • water 1 cup
  • For the paste:
  • Grated coconut 1/2 cup
  • poppy seeds 1 tsp
  • Green chillies 3 (Sauteed in oil)

How to make Egg Korma

  1. In a wok add oil and saute the green chillies and keep aside.
  2. Now in the same wok add fennel seeds, cinnamon and bay leaf.
  3. Add finely chopped onions. Cook until translucent.
  4. Add the ginger garlic paste. Cook until the raw smell goes.
  5. Add the finely chopped tomato, chilli powder, coriander powder, turmeric powder and salt. Cook until the oil starts to separate from the masala.
  6. To this add the paste made with coconut, green chillies and poppy seeds.
  7. Add one cup water and cook on a low flame to prevent curdling of the coconut.
  8. Cut the eggs in two halves and add to the korma and just boil for two minutes.
  9. Serve it with rice, chapathi, biryani or anything of your choice.

My Tip:

You can add 10 cashews while making the paste.

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