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Egg Korma

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Egg Korma

Features:
  • Non-Veg
  • Spicy
Cuisine:
  • Medium

Directions

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Ingredients

  • Eggs – 6
  • Oil – 2 tbsp
  • Onion – 2 Large, finely chopped
  • Green Chillies – 3 slit lengthwise
  • Tomato – 1 Large,finely chopped
  • Ginger-Garlic Paste – 1/2 tbsp
  • Red Chilli Powder – 1 tsp
  • Garam masala powder -1 tsp
  • Coriander Seeds Powder – 1 tsp
  • Turmeric Powder – 1 tsp
  • Salt – To Taste
  • Coriander leaves – 2 tbsp  (chopped)

To Roast and Grind

  • Poppy Seeds/Khus Khus – 1 tsp
  • cashews (kaju) 7-8
  • dry Coconut powder (khopra) – 4 tbsp

To fry eggs

  • 1/4 tsp red chilli powder
  • salt to taste
  • 1 tsp oil

Method

  1. Boil eggs, remove shell and make small slits in egg with knife, keep aside.
  2. Heat oil add red chilli powder and salt.Add eggs and toss well.
  3. Fry for 2-3 minutes or until all eggs get coated with masala and is evenly brown.
  4. Dry roast all the ingredients listed under ‘To Roast & Grind’ until light golden and aromatic.
  5. Grind to a fine paste using little water.
  6. In a pan/kadhai heat oil add onion, green chilies and saute until light brown.
  7. Ad ginger garlic paste and fry for 2-3 minutes, stirring continuosly.
  8. Add chilli, coriander and turmeric powder mix well. Add chopped tomatoes and cook until it becomes soft and mushy.
  9. Add grounded paste, salt, garam masala powder, 3-4 tbsp water and saute until oil starts to separate around 5-6 minutes on low flame.
  10. Add 2 cups of water and bring it to a boil.
  11. Simmer for 10 minutes or until gravy becomes thick with the lid on.
  12. Place eggs in a serving dish and pour gravy on top.
  13. Garnish with fresh coriander leaves.
  14. Serve with roti/paratha / rice.
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