Recipe for Egg Korma with Step by Step Instructions and Pictures.
Egg Korma is a semi-gravy recipe that has a blended version of sauteed onions and tomatoes along with spices and herbs. It goes amazing with Roti, Naan, Chapati or Plain hot rice. This Egg Korma Recipe is similar to Egg Curry and both the recipes taste good.
Moreover, this korma has a restaurant-style texture with smooth gravy consistency. I have prepared it in a semi-gravy consistency but you can make the korma as per your desired form but do not make it thinner so that it may lose its actual texture. Next, I have added store-bought chicken masala for a flavour but you can skip it if you are not wishing to add it. Furthermore, I have skipped adding coriander leaves due to shortage, but you can add them at the end stage of the korma. This is an easy recipe so give it a try and let me know your thoughts.
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EGG KORMA | EGG KURMA
Equipment
- Non Stick Pan
Ingredients
TO MAKE COCONUT PASTE
- 1 cup Grated Coconut
- 2 to 3 Dried Red Chillies or as per your taste
TO MAKE EGG KORMA
- 3 Hard Boiled Eggs
- 1 Large Onion Finely chopped
- 1 Medium-sized Tomato Finley chopped
- 1 tbsp Ginger-garlic paste
- 2 tbsp Coriander Powder
- 2 tbsp Chicken Masala (Store-bought) Optional
- 1 tsp Turmeric powder
- ½ tbsp Garam Masala
- 1 tbsp Red chilli Powder
- Salt to Taste
- 3 tbsp Coconut oil for cooking
Instructions
TO MAKE COCONUT PASTE
- Add grated coconut and dried red chillies to the mixer jar.
- Pour a little water and blend them smoothly. Set it aside until we use it.
TO MAKE EGG KORMA
- Hard boil the eggs and keep them ready along with the other ingredients.
- Heat oil in a pan and add onions. Saute them until they turn translucent.
- Then add chopped tomatoes and saute them until they become mushy.
- Once the onions and tomatoes are cooked well, transfer them to a plate and let them come to room temperature.
- Then transfer the sauteed onions and tomatoes to a mixer jar. Blend them to a paste.
- Then again transfer the blended mixture to the same pan.
- Add a cup of water as per your desired consistency and start boiling.
- Next, add ginger-garlic paste. Saute them until the raw smell goes off.
- Then add all the spice powders and cook them until the raw smell goes off.
- Next, add the coconut paste and add water as per your desired consistency. Let it boil for a few mins.
- Then add the eggs to the korma. Close and cook until the oil is separated at the sides.
- Yummy Egg Korma is ready to serve hot.
Notes
- I haven’t added coriander leaves. If you are willing to add them, chop the coriander leaves and add them at the end stage of the korma.
- I have added 2 red chillies but you can adjust the spice according to your taste.
- While adding water, do not overpour the water so that the korma may lose its actual taste.
PICURE REPRESENTATION FOR MAKING EGG KORMA RECIPE
Hard boil the eggs and keep them ready along with the other ingredients.
Add grated coconut and dried red chillies to the mixer jar.
Pour a little water and blend them smoothly. Set it aside until we use it.
Heat oil in a pan and add onions. Saute them until they turn translucent.
Then add chopped tomatoes and saute them until they become mushy.
Once the onions and tomatoes are cooked well, transfer them to a plate and let them come to room temperature.
Then transfer the sauteed onions and tomatoes to a mixer jar.
Blend them to a paste.
Then again transfer the blended mixture to the same pan and start boiling.
Next, add ginger-garlic paste. Saute them until the raw smell goes off.
Then add all the spice powders and cook them until the raw smell goes off.
Next, add the coconut paste and add water as per your desired consistency. Let it boil for a few mins.
Next, add the eggs to the korma. Close and cook until the oil is separated at the sides.
Yummy Egg Korma is ready to serve hot.
