Preparation time
- Total: Approximately 30 minutes
- Preparation: 10 minutes
- Cooking: 20 minutes
Ingredients
- 4 Whole Eggs - hard boiled
- 2 tablespoon Sunflower Oil
- 1 tablespoon Cumin seeds (Jeera)
- 2 Onions - chopped
- 2-3 Green Chilli - chopped
- 2 Tomatoes - chopped
- 1 tablespoon Ginger Garlic Paste
- 1 tablespoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Coriander Powder (Dhania)
- 1/2 tablespoon Garam masala powder
- 1/2 cup Coconut milk
- Salt - to taste
- Coriander (Dhania) Leaves - small bunch
Instructions
- To begin making Egg Korma Recipe, hard boil the eggs firstly
- Keep all the ingredients ready
- Heat oil in a pan, once the oil is hot, on low medium heat, add cumin seeds, and let them splutter
- Once they splutter, add chopped onion and green chillies and saute on medium heat until onions are light brown in colour and starting to caramelize
- Immediately add ginger garlic paste and saute on low medium heat until the raw aroma of ginger and garlic goes away
- Now add the chopped tomatoes and saute till the tomatoes become soft and get cooked properly
- Turn off the flame and let the mixture cool down a bit
- Grind it to a corse paste in a mixer grinder
- Heat same pan again, and add the ground paste in it
- Add red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala and salt to taste
- Mix well and add about half cup water and bring the mixture to a boil
- Add coconut milk to the mixture and let it cook for 5 minutes on medium heat
- Now add boiled eggs and cook for 2 minutes more
- Egg korma is ready,garnish it with chopped coriander and serve hot
- Serve Egg Korma Recipe in lunch or dinner with Butter Naan Recipe or Methi Lachha Paratha Recipe and another side dish like Fansi Muthia Nu Shaak Recipe
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- Indian
- Side Dish
- Eggetarian