Egg Korma
About Egg Korma
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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Recipe Time & More
Ingredients
- 6 Eggs
- 1 can coconut cream (or milk)
- 2 Green Chillies (slit )
- 2 bay Leaves
- 1 inch cinnamon
- 3 cloves
- 1 tsp cumin seed
- 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
- 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 (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.
Recipe Notes
Also See:
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 682kcal | Carbohydrates: 83g | Protein: 12g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 255mg | Sodium: 335mg | Potassium: 236mg | Fiber: 7g | Sugar: 73g | Vitamin A: 735IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 2mg
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Sonia Shringarpure
Articles: 174 Comments
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So delicious! Excited to make it.
Such a scrumptious dish! Thank you.
Such a tempting dish! Thank you.
Such a tempting dish! Thank you.