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    Egg Korma - Plattershare - Recipes, Food Stories And Food Enthusiasts

    Home » Recipe » Lunch

    Egg Korma

    Egg Korma - Plattershare - Recipes, Food Stories And Food EnthusiastsSonia Shringarpure
    13 February, 2017
    4.7 from 3 votes
    Served As Lunch
    Print Recipe Pin 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 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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    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    Cuisine Asian, Indian
    Recipe Category Contains Egg
    Servings 4
    Recipe Taste Salty, Savoury, Spicy

    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
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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 Tags egg egg recipe korma lunch

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    Recipe By
    Sonia Shringarpure

    Sonia Shringarpure

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