Egg Korma Recipe: Egg Korma is a popular Indian dish that combines the richness of eggs with aromatic spices and a creamy, flavorful gravy. This dish is part of the larger family of korma recipes, known for their complex, savory flavors and silky-smooth textures. Whether you want to prepare a hearty dinner or try something new in your cooking repertoire, egg korma is a must-try. Here is an easy yet delicious recipe for making egg korma at home.
Egg Korma Ingredients:
To make egg korma, you will need the following ingredients:
4 hard-boiled eggs – peeled and set aside
2 medium-sized onions – finely chopped
2 tomatoes – finely chopped
1 tablespoon ginger-garlic paste
1/4 cup curd – beaten
1/4 cup fresh cream – for extra richness
1/2 cup cashews – roasted into a paste
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1/2 teaspoon cardamom powder
Salt – to taste
Fresh coriander leaves – for garnish
1 tablespoon oil or ghee – for cooking
How to make egg korma:
Step 1: Prepare the eggs
Start by boiling the eggs. Place the eggs in a pot of water and bring it to a boil. Once cooked (about 10 minutes), remove the eggs, let them cool and peel them. You can also make small cuts on the eggs to help them penetrate the gravy and enhance the flavour.
Step 2: Prepare the Korma Gravy
Heat the oil or ghee in a pan over medium heat.
Add the cumin seeds and splutter them, releasing their aroma.
Add the finely chopped onions and fry until they are golden brown and soft.
Add the ginger-garlic paste and fry for another 2 minutes until fragrant.
Now, add the tomatoes and fry until they are soft and mushy.
Mix in the coriander powder, turmeric powder, red chilli powder, and garam masala. Stir well to incorporate the spices into the mixture.
Add the cashew paste and cook for 2-3 minutes, allowing the paste to blend into the gravy.
Step 3: Adding the curd and cream
Reduce the heat and add the beaten curd. Stir continuously to prevent curd from sticking.
Add fresh cream for a rich and smooth texture. Let the gravy simmer for about 5 minutes, stirring occasionally so that it does not stick to the bottom of the pan.
Step 4: Combining the eggs with the gravy
Gently add the boiled eggs to the pan and coat them with the creamy korma gravy.
Let the eggs cook in the gravy for another 5-7 minutes on low heat, so that the eggs can absorb the flavor of the sauce.
Adjust the salt as per your taste, and if the gravy is too thick, you can add a little water to achieve the desired consistency.
Step 5: Garnish and serve
Once the eggs are well coated in the korma gravy, garnish with freshly chopped coriander leaves. This adds color and freshness to the dish. Serve egg korma hot with steamed basmati rice, naan or roti for a complete and satisfying meal.
Tips for making the best egg korma:
Use ghee for authentic taste: Ghee is often used in traditional korma recipes to add a rich and aromatic flavor. If possible, use ghee instead of oil for a more authentic taste.
Cashew paste: To achieve the smooth, creamy texture of the korma, it is essential to grind cashews into a fine paste. You can also use almond paste if you prefer.
Customize the spice level: If you want your korma to be mild, reduce the amount of red chili powder and garam masala. Alternatively, add more chili for a spicier dish.
Hard-boiling eggs: Make sure the eggs are fully cooked – neither too soft nor too hard. This helps avoid a rubbery texture and keeps them tender.
Egg Korma is a delightful dish that offers a beautiful blend of spice, creaminess, and the richness of eggs. Whether you are cooking for a special occasion or a weeknight meal, this recipe is sure to be a hit. With easy-to-follow steps, you can recreate this Indian classic in your kitchen. Enjoy the taste of Egg Korma and impress your family and friends with this rich and delicious dish.
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