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Egg Kurma
An inviting egg curry that’s liked by all at residence. There are quite a few variations of egg korma floating around the web. However as we speak’s recipe is bookmark-worthy. The mixture of heady spices, recent mint and coconut sauteed together with the onion-tomato base provides the egg kurma its distinctive taste that’s hearty and comforting. Makes an awesome facet with biryani or flavored rice.
Egg Korma Recipe
Prep: 15 mts Cooking: 30 mts
Serves 4-5 individuals
Delicacies: South Indian
.
5-6 boiled eggs
2 onions, finely chopped or sliced
1 tsp ginger garlic paste
1 giant tomato, chopped
1 tsp crimson chilli pwd
1/4 tsp turmeric pwd
1 tsp coriander pwd
salt to style
few curry leaves
8-10 recent mint leaves
2 tbsps oil
chopped coriander leaves for garnish
Dry roast for two mts and grind to a paste:
3/4 tsp saunf
1 tsp khus khus
1″ cinnamon
1 cardamom
2 cloves
4-5 tbsp grated recent coconut
5-6 cashew nuts
1 Warmth oil in a heavy bottomed vessel, add chopped onions and fry until clear. Add ginger-garlic paste and mint leaves and saute for 3 mts. Add curry leaves, crimson chilli pwd, turmeric pwd, coriander pwd and salt and mix. Add the chopped tomatoes and fry for 4-5 mts.
2 Add the bottom paste and cook dinner for 7-8 mts, stirring in order that it doesn’t follow the vessel.
3 Add the boiled eggs and mix. Cook dinner with out lid for 3-4 mts. Add 2 cups of water and cook dinner with lid on simmer until the gravy thickens. Garnish with chopped coriander leaves. Flip off warmth.
4 Serve with pulao, biryani, coconut rice or rotis.
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