Egg Korma is perfect for those who love rich and creamy curries. The recipe prepares a sauce-like consistency by combining yogurt and milk with spices and ingredients. It offers a satisfying, delicious, and healthy way to enjoy eggs, and you can quickly and easily make it to please your tastebuds.
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Boil the eggs, peel them, and prick them with a fork or toothpick. Set aside.
Soak the almonds in hot water for 10-15 minutes, then peel and grind them to a fine paste with little milk or water. Set aside.
Heal oil in a pan over medium-high heat. Fry the sliced onions until golden brown, then remove from the pan and set aside.
In the same pan, add the boiled eggs and stir-fry them until golden brown. Remove them from the pan and set aside.
Add cumin and green chillies to the same pan and let them crackle.
Add the ground onion paste, mix and cook for 3-4 minutes or until pinkish.
Add ginger garlic paste, stir and cook for 2-3 minutes.
Add cumin powder and cinnamon powder and mix for a few seconds.
Reduce the heat and add yogurt and stir continuously to avoid curdling. Add kashmiri red chilli powder, and salt to the pan and stir continuously. Cook for 3-4 minutes or until oil leaves the pan's sides.
Add the almonds paste and stir for a minute.
Add the boiled eggs and stir for a minute.
Pour in the milk, stir and cover the pan for 4-5 minutes on low-medium heat, stirring occasionally.
Add kewra water, sugar, and some fried onions and mix well. Adjust the gravy consistency as desired.
Transfer the korma to a serving bowl, and garnish with fried onions and garam masala.
Serve hot with naan, paratha, or roti.
This recipe serves approximately four people, depending on the serving size.
You can also use cashews instead of almonds.
You can add more milk or water to adjust the consistency of the gravy.
You can adjust the spiciness of the korma by adding more green chillies or red chilli powder.
To add fragrance to the korma, add saffron or rose water instead of kewra water.
You can add some fresh cream at the end of the cooking process for an even creamier korma.
How can I make Egg Korma dairy-free or vegan?
To make Egg Korma dairy-free or vegan, you can substitute the yogurt and milk with plant-based alternatives like coconut yogurt and almond milk. Additionally, consider using tofu or chickpeas instead of eggs for a protein-rich option.
What are some good side dishes to serve with Egg Korma?
Egg Korma pairs beautifully with naan, paratha, or roti. You can also serve it alongside basmati rice or a fresh cucumber salad to balance the richness of the curry.
How should I store leftover Egg Korma?
Store leftover Egg Korma in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of water or milk to maintain the sauce's consistency.
Can I use different types of nuts in Egg Korma?
Yes, you can substitute almonds with cashews or walnuts in Egg Korma. Just ensure they are soaked and ground to a fine paste for the best texture and flavor in the curry.
What is the cooking process for making Egg Korma?
To make Egg Korma, start by boiling and peeling the eggs, then pricking them. Fry sliced onions until golden, then stir-fry the eggs. Cook spices and onion paste, add yogurt and almond paste, then mix in the eggs and milk. Simmer until the desired consistency is reached, and finish with kewra water and fried onions.
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