Egg Korma Recipe
Egg Korma is a delightful twist on the traditional egg curry. With its rich and creamy coconut milk base, this dish is infused with aromatic spices like garam masala, cumin, coriander, and ginger garlic. The perfectly boiled eggs soak up the flavors of the spiced gravy, creating a mouthwatering dish that can be enjoyed with warm Butter Naan or Methi Lachha Paratha. Whether it’s lunch or dinner, Egg Korma is a wonderful addition to your meal repertoire, and pairs beautifully with a side like Fansi Muthia Nu Shaak.
Cuisine: Indian
Course: Side Dish
Diet: Eggetarian
Ingredients for Egg Korma
| Ingredient | Quantity |
|---|---|
| Whole Eggs (hard boiled) | 4 eggs |
| Oil | 2 tablespoons |
| Cumin Seeds (Jeera) | 1 tablespoon |
| Onions | 2, chopped |
| Green Chilli | 2-3, chopped |
| Tomatoes | 2, chopped |
| Ginger Garlic Paste | 1 tablespoon |
| Red Chilli Powder | 1 tablespoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 tablespoon |
| Garam Masala Powder | 1/2 tablespoon |
| Coconut Milk | 1/2 cup |
| Salt | To taste |
| Fresh Coriander Leaves (Dhania) | A small bunch, finely chopped |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Instructions for Making Egg Korma
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Boil the Eggs: Begin by hard boiling the eggs. Once boiled, set them aside to cool. Peel the shells once cooled.
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Prepare the Spice Paste: While the eggs are cooling, heat the oil in a pan over medium heat. Once the oil is hot, add cumin seeds and let them splutter. This step helps release their aromatic oils, which form the base of the dish.
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Saute the Onions and Chilies: Add the chopped onions and green chilies to the pan. Stir-fry until the onions turn light brown and start caramelizing. This will add depth of flavor to your Korma.
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Add Ginger Garlic Paste: Stir in the ginger garlic paste and cook it for a couple of minutes, allowing the raw smell to dissipate. Be careful not to burn the paste.
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Cook the Tomatoes: Add the chopped tomatoes to the pan. Stir and cook until they soften and blend into the mixture, forming a smooth gravy base.
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Grind the Paste: Turn off the heat and let the mixture cool slightly. Once cooled, transfer the mixture into a blender and grind it into a coarse paste. This paste will form the foundation of your Korma sauce.
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Cook the Korma Gravy: Reheat the pan and add the ground paste back into it. Stir in the red chili powder, turmeric powder, coriander powder, cumin powder, and garam masala. Add salt to taste. Mix well to combine all the spices.
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Add Liquid Ingredients: Pour in about half a cup of water to loosen the mixture, and bring it to a gentle boil. Let it cook for a few minutes to allow the flavors to meld together.
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Incorporate Coconut Milk: Once the spices have cooked, add the coconut milk to the gravy. Stir well and allow the mixture to simmer for another 5 minutes. This will give the Korma a rich and creamy texture.
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Add the Boiled Eggs: Finally, add the peeled boiled eggs to the pan. Gently stir them into the gravy, ensuring they are coated with the flavorful sauce. Let the eggs cook in the sauce for 2 more minutes to absorb the spices.
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Garnish and Serve: Turn off the heat. Garnish your Egg Korma with freshly chopped coriander leaves for a burst of freshness and color. Serve it hot with your favorite bread such as Butter Naan or Methi Lachha Paratha.
Serving Suggestions
Egg Korma pairs perfectly with a side of Butter Naan or Methi Lachha Paratha and a vegetable dish like Fansi Muthia Nu Shaak. This combination makes for a hearty and satisfying meal, ideal for lunch or dinner. The creamy and flavorful gravy of the Korma complements the soft and fluffy bread, creating a perfect balance of textures and flavors.
This recipe brings a delightful twist to traditional egg curry, combining the richness of coconut milk with the aromatic blend of spices. It’s easy to make, filling, and packed with flavors that will leave you craving for more. Enjoy the comforting, savory goodness of Egg Korma!
