Egg Korma
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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 for egg korma, 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 in this egg korma recipe is that I shallow fried the boiled eggs, thus keeping the egg intact once it's combined with the gravy.
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Ingredients
- 6 egg
- 1 can coconut cream or milk
- 2 green chilies slit
- 2 bay Leaves
- 1 inch 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 broken cashews
- 1 tsp melon seeds
- 2 tbsp almonds skinless
- 4 tsp yogurt
- 1/2 cup water
- 2 tbsp full cream
- 1 tsp black pepper powder
- 1 tsp kasoori methi powder
- 1 handful coriander leaves of chopped
- 3 tbsp olive oil + 3 tbsp more
- Salt to taste
- Red chili powder for egg fry
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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.
Notes
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Recipe Nutrition
Calories: 682 kcal | Carbohydrates: 83 g | Protein: 12 g | Fat: 34 g | Saturated Fat: 21 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 7 g | Trans Fat: 0.03 g | Cholesterol: 255 mg | Sodium: 335 mg | Potassium: 236 mg | Fiber: 7 g | Sugar: 73 g | Vitamin A: 735 IU | Vitamin C: 4 mg | Calcium: 85 mg | Iron: 2 mg
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