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Egg Korma Recipe – How to make egg kurma. The most easiest korma recipe ever available, made with the most basic ingredients available right in your kitchen.
Can any kind of Korma get any easier than this!! I don’t think so. The Egg Korma recipe is one of the simplest recipes that I make. Simple yet elegant, and with an elegant name. Egg Korma Recipe! When you visualize anything that has a name “Korma”, you would imagine that it is something which would take lot of time and lot of ingredients. But this dish isn’t one of those. You would need to gather the most basic ingredients which you would find right in your kitchen. And the process of making is pretty basic and simple too.
There are many many variations of making a korma. The taste and the flavor varies with the cooking technique and the ingredients that are used in the korma. In the North Indian and Mughlai cuisine generally yogurt and cream are added. Whereas in the South Indian cuisine, coconut is a major ingredient. I simply love every aspect of our Indian cuisine. There are so many aspects and variations to a single recipe that I get lost in the culinary world and wonder which variation would taste best. So do not be surprised if you find another egg korma recipe on my blog in future. The options are just so limitless with the Indian cuisine.
You can mix it with rice or serve with any kind of Indian breads like the nan, chapati, roti. It tastes even good with the appam and idiyappam.
Let’s get started with the Egg Korma Recipe
- 6 boiled eggs shelled
- 4 tbsp oil / ghee
- 2 green chili slit
- 3 onions finely sliced
- 3 tsp ginger garlic paste
- 2 to matoes finely chopped
- 11/2 cup yogurt beaten
- 2 tsp red chili powder
- 2 tsp coriander powder
- salt to taste
- 1 bay leaf
- 1 inch stick cinnamon
- 2 cardamom
- 2 cloves
- 4 tbsp coriander leaves/cilantro finely chopped
Heat oil/ghee in a large pan and add the bay leaf, cloves, cinnamon sticks, cardamom and green chili and fry for 30 secs
Add onions and fry till golden brown. Add the ginger garlic paste and saute for another 30 secs.
Stir in the red chili powder, coriander powder, salt, tomato and yogurt. Cook till the tomato has cooked and oil start leaving the sides of the pan.
Mix in the coriander leaves/cilantro and egg and cook for couple of minutes. Switch off the flame
For more egg recipes try Anda Biryani Recipe-How to make egg biryani
Until next time,
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