Egg Korma

by wink

add to my cookbook add to shopping list

Added to 2 cookbooks This recipe has been viewed 7457 times

Egg korma is an easy spicy egg recipe with boiled eggs chopped and cooked in a delicious onion tomato mix. The eggs are stir fried in a spicy kurma and served with roti or paranthas.

Add your private note

Egg Korma recipe - How to make Egg Korma

Tags

Preparation Time: 10 mins Cooking Time: 10 mins Total Time: 20 mins 4Makes 4 servings
Show me for servings

Ingredients

6 eggs
6 chopped onions
1/4 cup milk
2 tbsp cashewnuts (kaju)
8 chopped green chillies
1 tbsp grated coconut
3 tbsp coriander (dhania) powder
6 cloves (laung / lavang)
1 stick cinnamon (dalchini)
2 cardamoms
1/2 tsp chopped garlic (lehsun)
3 tbsp turmeric powder (haldi)
salt to taste
ghee for cooking

Method

Combine the green chilies, coconut, coriander powder, cardamom, cinnamon, cloves, ginger and turmeric powder and blend in a mixer till smooth. Keep aside.
Separate the yolk from the eggs and beat the egg whites till stiff.
Add the egg yolks and milk to the egg white mixture and salt and whisk well for 10 minutes.
Place the egg mixture vessel into a large vessel containing a little water and boil till the egg is set.
Remove and cut into cubes.
Heat the ghee in a pan, add the cashewnuts and saute till golden brown.
Add the sliced onions, ground masala paste and salt, mix well and saute on a low flame, till the onions turn light brown.
Add half a cup of water and bring to a boil.
Add the egg cubes and cook gently till the korma thickens.
Garnish with coriander.
Serve hot with rice or parathas and chutney.