Egg Korma recipe, How to make spicy Egg Korma

Serves – 2-3

Ingredients

• Eggs – 5
• Onion (small sized) – 2
• Tomato (medium sized) – 1
• Red chilli powder – 1 and ½ tsp
• Coriander powder – 1 tsp
• Cumin powder – 1 tsp
• Turmeric powder – ½ tsp
• Green cardamoms – 2
• Bay leaves – 2-3
• Cumin seeds – 1 tsp
• Ginger and garlic paste – 1 tsp each
• Thick yogurt – ¾ cup
• Fried onions – ¾ cup
• Almonds – 8-10 (soak them in warm water and peel off the skin)
• Generous pinch of saffron
• Garam masala powder - 1 tsp (forgot to show in the picture above)
• Oil – 1 and ½ tbsp
• Salt to taste

How to make Egg korma

• Hard boil the Eggs.

• Peel and sprinkle little bit of turmeric powder on them.

• Heat oil in a pan and fry the eggs on a low heat until golden brown, stirring constantly. Frying the eggs is optional. Take them out on a paper towel.

• Grind onion and tomato to a coarse paste.
• In the same oil, add green cardamoms, bay leaves and cumin seeds. Let the seeds splutter.

• Then add onion - tomato paste and salt to taste.
• Mix well and cook for 5-6 minutes.

• Then add ginger and garlic paste and mix. Cook until all moisture evaporates.

• Once the mixture dries out, add all spice powders (i.e. turmeric powder, red chilli powder, coriander powder, cumin powder).

• Mix well and cook until oil starts to release from masala. Keep stirring constantly so that it doesn’t stick to the bottom of pan.

• Then add a cup of water and bring curry to boil.

• Meanwhile grind fried onions, soaked almonds and yogurt together to a fine paste. Add into curry and stir.

• Simmer curry on low heat for 5-6 minutes, stirring occasionally.

• Then put fried eggs in the curry. 

• Finally add saffron and sprinkle garam masala. 
• Cover and allow curry to simmer for 8-10 more minutes. Gravy is pretty thick, so make sure to stir in between to prevent burning of masala at bottom of pan.

• Switch off the heat and serve hot with phulka, chapati, naan or rice.