Recipe: Tasty Egg Korma

Recipe: Tasty Egg Korma Delicious, fresh and tasty.

Egg Korma. Serve egg korma with warm rice and radish salad alongside. This was such a great recipe! The korma is so tasty and flavorful, though I did make a few.

Here is most popular Egg Curry Recipe Egg Korma or Dimer Korma.

It is very delicious Egg recipe.

Let's watch how to cook Egg Korma and must try at home.

You can cook Egg Korma using 23 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Egg Korma

1. Prepare 12 of Eggs (Boiled & de-shelled).

2. You need 1 Cup of Onion Barista.

3. Prepare 1/2 Cup & 1 tbsp of Dry Fruits Paste (Cashews, Almonds, Ground Nuts & Posto ie. Khus-khus) Dry Raisins & Prunes are also used in this paste but since I don’t like it- Haven’t used.

4. You need 3 tbsps (3 G) of paste (Ginger, Garlic & Green Chilli ).

5. Prepare 1/2 Cup of Onion paste.

6. You need 1/2 Cup of Plain Curd (well beaten).

7. You need 1/2 Cup of Fresh Cream.

8. It’s 1 Cup of Fresh Milk.

9. It’s To Taste of Salt.

10. It’s 2 tbsps of Sugar.

11. You need 1/2 Cup of Cooking Oil.

12. It’s 1/4-1/2 Cup of Desi Ghee.

13. It’s 2 of tsps Red Chilli Powder.

14. Prepare 4-5 of each Whole Dry Spices: (Cardamoms, Cinnamons, Cloves, Star Anise, Kabab-cheeni, Black Pepper Corns & White Pepper) 2 of each: (Bay Leaf, Black Elaichi & Dry Red Chilli 🌶) A bit of: (Mace & Nutmeg).

15. It’s 1 tsp of Shahjeera & Shah-Morich, each.

16. It’s 1.5 tbsps of Garam Masala Powder.

17. It’s 1 tsp of Cumin Powder.

18. It’s 1 tsp of Coriander Powder.

19. You need 1/2 tsp of Turmeric Powder.

20. Prepare 3/4 of Green Chillies (Slit).

21. Prepare of Garnish:.

22. It’s 1/4 Cup of Onions Barista.

23. It’s 14/5 of Green Chillies (whole).

These useful spices can be used to cook so many different meals!

Egg Korma is a tongue tantilizing dish.

Boiled eggs are served with the korma curry.

Eggs are frequently used in Indian Delicacies to produce curries mainly because they're extremely versatile.

Egg Korma step by step

1. Fry the boiled eggs mixed with with some salt red chilli powder & turmeric powder and set aside for.

2. Blanch the dry fruits to be made into a thick & rich paste and set aside.

3. Prepare your own homemade Garam Masala (as I always do) & also prepare the aforementioned onion birista to be used periodically, during the entire course of this very recipe.

4. Put a wok/kadhai (the same one with the remaining cooking oil, that’s been used for frying the boiled eggs 🥚), to already retain the colour of it in it & now, in it the Ghee & put in it the whole ‘khadaa’ Masalas & sauté until releases its nice aroma.

5. Pour in the onion paste, 3G pastes with some salt & keep sautéing until it releases a good smell & almost looks like semi golden brown, at this point reduce/switch off the flame & then, add in the curd well beaten with sugar & mix well until all well combined.

6. Put on the flame in the low-medium, keep sautéing until the mixture starts releasing oil & starts leaving the frying pan/wok/kadai- Now, time to add in the measured milk (warm), in 2 successions & keep stirring continuously to prevent burning of the mixture at the bottom of the pan, also put in the onion birista in 3 successions in the entire cooking process which helps thickening of the gravy as well, add in the fresh cream too.

7. Once well done, add in the onion barista- stir fry & add in the dry fruits paste and keep sautéing until well combined and now, add into it the Garam Masala Powder & continue sautéing- if needed add on a splash of hot/warm water if the very mixture tends to get sticky and catches the bottom of the pan (ideally it won’t now, since the mixture already retains enough greasy stuffs in it to catch the bottom & get burnt but always better to be safe than suffer).

8. Cover it periodically & cook in the slow flame- it’the release enough oil to be floating atop & at this point, add into it the green chillies (slit) & the eggs 🥚 now stir well & cover for about 5/6 mins time for all the aroma to be well incorporated & infused with the gravy and eggs 🥚 both & just test check for the salt and sugar portions- if required, can add onto your taste buds.

9. It’s finally ready now- add in the last batch of the onion Barista & the whole green chillies & cover it by putting off the flame & keep it in its standby position for about 10 mins time before serving piping hot.

Egg kurma is a simple delicious boiled egg curry in a coconut gravy.

This is a South Indian Egg kurma is a versatile dish.

You can have it as a side dish for chapatis or dosas or appams.

Hard-boiled eggs and leftover korma sauce make a fast, easy, cheap and delicious Egg Korma recipe that uses your Instant Pot or Pressure cooker for maximum flavor and minimum effort.

Give this delicious egg korma a try and serve it along with Butter Naan Recipe or Methi Lachha Paratha Recipe and another side dish like Fansi Muthia Nu Shaak Recipe.