Egg Korma

Name: Egg Korma
Cuisine: Indian
Ingredients: 2 eggs, boiled, peeled & pricked with a fork; 1 onion, roughly chopped; 2 tomatoes, roughly chopped; 1 " ginger; 2-3 garlic cloves; 2 green chilies; 8-10 cashew nuts, soaked for 30 minutes; 2 tbsp. oil; 1 tbsp. ghee; 1/2 tsp. cumin seeds; 1 " cinnamon stick; 2 green cardamoms; 3-4 cloves; 1 tsp. coriander powder; 1 tsp. cumin powder; 1/2 tsp. turmeric powder; 1 tbsp. red chilli powder; 1/2 tsp. garam masala powder; pinch nutmeg powder; to taste salt; 2-3 tbsp. cream; 1 tbsp. coriander leaves, chopped; 1 tsp. kasuri methi, crushed

Bethica Das @kitchen_flavours

Sharjah (UAE)

#nonv - I am an egg lover. So for all the other egg lovers out there, here is a super yummy Egg korma recipe - my style. Enjoy it with any form of rice like jeera rice, pulao, plain biryani or just steamed rice. You can also pair it with Indian breads like naan, tandoori roti, roomali roti, paratha or plain chapati. Choice is yours. Whichever way you relish, you will simply love this mouth watering delicacy. So go ahead and dish out this egg korma and surprise your loved ones. It is a side dish that is simmered in a tomato-cashew nut based creamy gravy.

Bethica Das @kitchen_flavours

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Ingredients

2eggs, boiled, peeled & pricked with a fork
1onion, roughly chopped
2tomatoes, roughly chopped
1 " ginger
2-3garlic cloves
2green chilies
8-10cashew nuts, soaked for 30 minutes
2 tbsp.oil
1 tbsp.ghee
1/2 tsp.cumin seeds
1" cinnamon stick
2green cardamoms
3-4cloves
1 tsp.coriander powder
1 tsp.cumin powder
1/2 tsp.turmeric powder
1 tbsp.red chilli powder
1/2 tsp.garam masala powder
pinchnutmeg powder
to tastesalt
2-3 tbsp.cream
1 tbsp.coriander leaves, chopped
1 tsp.kasuri methi, crushed

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Steps

1

Grind cashew, onion, tomatoes, ginger, garlic and green chilies into a smooth paste. Keep aside.
2

Heat oil and ghee in a pan. Saute the boiled eggs till light brown in colour. Drain and keep aside.
3

Temper with cumin seeds, cinnamon, cardamoms and cloves. Saute for a few seconds.
4

Add all the dry spices and stir fry for a few seconds more. Add the ground paste and cook, covered for 4-5 minutes on a low flame.
5

Add the kasuri methi, salt and nutmeg powder. Stir fry till the oil separates. Add the cream and mix well.
6

Add 1 cup water and the fried eggs. Cover and cook for 3-4 minutes. Switch off the flame and garnish with coriander leaves.
7

Give it a stir and transfer to a serving plate. Serve as a side dish with any form of rice or Indian bread.