Egg Kurma Recipe – Egg Korma


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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