Egg Korma recipe, How to make spicy Egg Korma

Serves – 2-3 Ingredients Eggs – 5 Onion (small sized) – 2 Tomato (medium sized) – 1 Red chilli powder – 1 and ½ t...


Serves – 2-3




Ingredients


  • Eggs – 5
  • Onion (small sized) – 2
  • Tomato (medium sized) – 1
  • Red chilli powder – 1 and ½ tsp
  • Coriander powder – 1 tsp
  • Cumin powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Green cardamoms – 2
  • Bay leaves – 2-3
  • Cumin seeds – 1 tsp
  • Ginger and garlic paste – 1 tsp each
  • Thick yogurt – ¾ cup
  • Fried onions – ¾ cup
  • Almonds – 8-10 (soak them in warm water and peel off the skin)
  • Generous pinch of saffron
  • Garam masala powder - 1 tsp (forgot to show in the picture above)
  • Oil – 1 and ½ tbsp
  • Salt to taste
How to make Egg korma
  • Hard boil the Eggs.
  • Peel and sprinkle little bit of turmeric powder on them.
  • Heat oil in a pan and fry the eggs on a low heat until golden brown, stirring constantly. Frying the eggs is optional. Take them out on a paper towel.
  • Grind onion and tomato to a coarse paste.
  • In the same oil, add green cardamoms, bay leaves and cumin seeds. Let the seeds splutter.
  • Then add onion - tomato paste and salt to taste.
  • Mix well and cook for 5-6 minutes.
  • Then add ginger and garlic paste and mix. Cook until all moisture evaporates.
  • Once the mixture dries out, add all spice powders (i.e. turmeric powder, red chilli powder, coriander powder, cumin powder).
  • Mix well and cook until oil starts to release from masala. Keep stirring constantly so that it doesn’t stick to the bottom of pan.
  • Then add a cup of water and bring curry to boil.
  • Meanwhile grind fried onions, soaked almonds and yogurt together to a fine paste. Add into curry and stir.
  • Simmer curry on low heat for 5-6 minutes, stirring occasionally.
  • Then put fried eggs in the curry. 
  • Finally add saffron and sprinkle garam masala. 
  • Cover and allow curry to simmer for 8-10 more minutes. Gravy is pretty thick, so make sure to stir in between to prevent burning of masala at bottom of pan.
  • Switch off the heat and serve hot with phulka, chapati, naan or rice.

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Post a Comment

  1. Spicy and mouthwatering. That's how I look at this dish.
    Deepa

    ReplyDelete
  2. Beautifully presented,u made me hungry dear..Loved it ,superb!!

    ReplyDelete

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