Egg Korma Recipe
Discover the rich flavors of Indian cuisine with this delightful Egg Korma, a side dish that beautifully combines hard-boiled eggs with a spiced coconut gravy. Perfectly suited for lunch or dinner, this dish pairs well with buttery naan or flaky paratha. Let’s embark on this culinary journey!
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Eggs (hard boiled) | 4 |
| Sunflower Oil | 2 tablespoons |
| Cumin Seeds (Jeera) | 1 tablespoon |
| Onions (chopped) | 2 |
| Green Chilies (chopped) | 2-3 |
| Tomatoes (chopped) | 2 |
| Ginger Garlic Paste | 1 tablespoon |
| Red Chili Powder | 1 tablespoon |
| Turmeric Powder (Haldi) | ½ teaspoon |
| Coriander Powder (Dhania) | 1 tablespoon |
| Garam Masala Powder | ½ tablespoon |
| Coconut Milk | ½ cup |
| Salt | To taste |
| Coriander Leaves (Dhania) | Small bunch (for garnish) |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 250 |
| Protein | 12g |
| Carbohydrates | 15g |
| Dietary Fiber | 3g |
| Total Fat | 18g |
| Saturated Fat | 7g |
| Cholesterol | 186mg |
| Sodium | 300mg |
Preparation Time
| Duration | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
Servings
| Servings | 4 |
Cuisine
| Cuisine | Indian |
Course
| Course | Side Dish |
Diet
| Diet | Eggetarian |
Instructions
-
Prepare the Eggs: Begin by hard boiling the eggs. Once done, allow them to cool before peeling and setting them aside.
-
Heat the Oil: In a medium-sized pan, heat the sunflower oil over low to medium heat.
-
Add Cumin Seeds: Once the oil is hot, add the cumin seeds. Allow them to splutter, releasing their aromatic oils into the oil.
-
Sauté Onions and Chilies: Immediately add the chopped onions and green chilies to the pan. Sauté on medium heat until the onions turn light brown and begin to caramelize, enhancing their sweetness.
-
Incorporate Ginger Garlic Paste: Add the ginger garlic paste to the mixture, continuing to sauté until the raw aroma dissipates, about 1-2 minutes.
-
Add Tomatoes: Now, incorporate the chopped tomatoes and cook until they soften and blend well with the other ingredients, creating a rich base.
-
Cool and Grind: Once the mixture is well combined, turn off the flame and let it cool slightly. Transfer it to a mixer grinder and blend into a coarse paste.
-
Cook the Spices: Return the same pan to the heat and add the ground paste back in. Mix in the red chili powder, turmeric powder, coriander powder, garam masala, and salt. Stir well to combine.
-
Add Water and Coconut Milk: Pour in about half a cup of water and bring the mixture to a boil. Once boiling, add the coconut milk and simmer for about 5 minutes on medium heat, allowing the flavors to meld beautifully.
-
Incorporate the Eggs: Finally, gently add the boiled eggs to the korma. Let them cook for an additional 2 minutes to absorb the flavors.
-
Garnish and Serve: Your Egg Korma is now ready! Garnish with freshly chopped coriander leaves and serve hot. Pair it with Butter Naan or Methi Lachha Paratha for a complete meal, and consider adding a side dish like Fansi Muthia Nu Shaak for an extra layer of flavor.
Enjoy Your Meal!
This Egg Korma brings together an exquisite combination of spices and creamy coconut milk, making it a delightful addition to any meal. Enjoy this dish as part of a festive feast or a comforting family dinner, and let the vibrant flavors transport you to the heart of India.
