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Egg Korma

Oct-10-2018
Bethica Das
30 minutes
Prep Time
20 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Egg Korma RECIPE

For all the egg lovers, here is a yummy egg korma side dish that is simmered in a tomato-cashew based creamy gravy that goes absolutely well if paired with any Indian bread or any form of rice preparation.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Side Dishes

Ingredients Serving: 2

  1. 2 eggs, boiled, peeled & pricked with a fork
  2. 1 onion, roughly chopped
  3. 2 tomatoes, roughly chopped
  4. 1" ginger
  5. 2-3 garlic cloves
  6. 2 green chilies
  7. 8-10 cashew nuts, soaked for 30 minutes
  8. 2 tbsp. oil
  9. 1 tbsp. ghee
  10. 1/2 tsp. cumin seeds
  11. 1" cinnamon stick
  12. 2-3 green cardamoms
  13. 3-4 cloves
  14. 1 tsp. coriander powder
  15. 1 tsp. cumin powder
  16. 1/2 tsp. turmeric powder
  17. salt to taste
  18. 1 tbsp. red chili powder
  19. 1/2 tsp. garam masala powder
  20. pinch of nutmeg powder
  21. 1 tsp. kasuri methi, crushed
  22. 2-3 tbsp. cream
  23. 1 tsp. coriander leaves, chopped

Instructions

  1. Grind cashew, onion, tomatoes, ginger, garlic and green chilies into a smooth paste. Keep aside.
  2. Heat oil and ghee in a pan. Saute the boiled eggs till light brown in colour. Drain and keep aside.
  3. Temper with cumin seeds, cinnamon, cardamoms and cloves. Saute for a few seconds.
  4. Add all the dry spices and stir fry for a few seconds more. Add the ground paste and cook, covered for 4-5 minutes on a low flame.
  5. Add the kasuri methi, salt and nutmeg powder. Stir fry till the oil separates. Add the cream and mix well.
  6. Add 1 cup water and the fried eggs. Cover and cook for 3-4 minutes. Switch off the flame and garnish with coriander leaves.
  7. Give it a stir and transfer to a serving plate. Serve as a side dish with any form of rice or Indian bread.

Reviews (1)  

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Ruchi Gaur
Oct-11-2018
Ruchi Gaur   Oct-11-2018

Nice one.

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