Name: Egg korma recipe by Sonia Shringarpure at BetterButter
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 6 eggs; 1 can coconut cream/milk; 2 slit green chilies; 2 Bay Leaves; 1" cinnamon; 3 cloves; 1 tsp cumin seeds; 1 tsp Ginger-garlic paste; 1 tsp red chili powder; 1/2 tsp turmeric powder; 3 tsp red chili garlic paste (Sambal Olek); 1 tsp madras curry powder; 1 tsp garam masala powder; 2 tbsp cashew tukda; 1 tsp melon seeds; 2 tbsp skinless almonds; 4 tsp yogurt; 1/2 cup water; 2 tbsp full cream; 1 tsp black pepper powder; 1 tsp kasoori methi powder; Handful of chopped coriander leaves; 3 tbsp + 3 tbsp olive oil; Salt to taste; Red chili powder (for egg fry)

ABOUT Egg korma RECIPE

Korma is a rich spiced gravy made with yogurt, cream, and nut paste. I do try to include something different in my culinary experiments, so this time I made use of Sambal Olek, a spicy red chili garlic paste which is mainly used in Malaysian or Thai cuisine. The other variation I have brought about is that I shallow fried the boiled eggs, keeping the egg intact once it's combined with the gravy.

Ingredients Serving: 4

6 eggs
1 can coconut cream/milk
2 slit green chilies
2 Bay Leaves
1" cinnamon
3 cloves
1 tsp cumin seeds
1 tsp Ginger-garlic paste
1 tsp red chili powder
1/2 tsp turmeric powder
3 tsp red chili garlic paste (Sambal Olek)
1 tsp madras curry powder
1 tsp garam masala powder
2 tbsp cashew tukda
1 tsp melon seeds
2 tbsp skinless almonds
4 tsp yogurt
1/2 cup water
2 tbsp full cream
1 tsp black pepper powder
1 tsp kasoori methi powder
Handful of chopped coriander leaves
3 tbsp + 3 tbsp olive oil
Salt to taste
Red chili powder (for egg fry)

Instructions

Fill pot with cold water and boil eggs for 10-12 minutes. Cool and peel the shells. Cut eggs in halves. Sprinkle red chili powder and salt both sides of the halves.
Heat oil in a large nonstick skillet and fry the eggs both sides till lightly browned (approximately 10 minutes) on low medium low heat.
Boil cashews, melon seeds, and almonds till soft. Cool and grind them along with yogurt till smooth Puree is formed. Remove to a bowl, add water, and whisk. Keep aside.
Heat oil in a skillet. Add cumin seeds, bay leaves, cloves, cinnamon, and green chilies. Sauté for few seconds.
Add ginger-garlic paste mixed with little water. Stir fry till raw smell of ginger-garlic paste disappears.
Add turmeric powder, red chili powder, and chili garlic paste. Keep stirring at intervals till oil separates.
Add curry powder and garam masala powder along with cashew mixture.
Bring it to a simmer. Once simmering, add coconut cream/milk. Cook till oil floats.
Add salt, pepper powder, and kasoori methi powder. Add cream and cook on low heat till it slightly thickens.
Garnish with coriander leaves. Before serving, add the eggs to the korma. Serve with roti/paratha/rice.

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