EGG KORMA RECIPE | HOW TO MAKE EGG KORMA | EGG KORMA CURRY | EGG GRAVY

Egg Korma Recipe | How to Make Egg Korma | Simple Egg Korma Recipe | Egg Korma | Egg Korma Curry | Egg Masala Curry | Egg Gravy | Egg Curry | Egg Masala | Spice Eats Egg Curry
Ingredients for Egg Korma:

- Boiled Eggs-6 nos.

Whole Spices:
- Cumin Seeds- 1/2 tsp
- Green Cardamoms- 5
- Cloves- 5
- Cinnamon- 2 pieces
- Bay leaves- 2 (cut)

Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 1.5 tsp
- Coriander Powder- 2 tsp
- Garam Masala Powder- 1 tsp

Other Ingredients:
- Onions, thinly sliced- 2 medium (150 gms)
- Ginger garlic paste- 2 tsp
- Whisked Curd/Yogurt- 4 tbsp
- Salt- 1 tsp
- Cashew paste- 12 cashews
- Green Chillies sliced- 4
- Refined Oil- 3-4 tbsp
- Coriander leaves, chopped- 4 tbsp

Preparation:

- Boil and shell the eggs. Now heat 2 tbsp oil in a wok/kadhai & add 1/4 tsp turmeric powder. Give a stir and add the boiled eggs.
- Keep stirring on low heat for 2-3 mins till the eggs are golden in colour. Take out the fried eggs and set aside on a plate.
(DO NOT USE THIS OIL FOR MAKING THE GRAVY. THE COLOR OF THE GRAVY WILL CHANGE)

- Make a paste of the cashew nuts. To make cashew paste, add the whole cashews into a grinder/blender and coarse grind into a fine powder. Add 3 tbsp water and blend into a smooth paste. Set aside for use later.
- Fine slice the onions, slice the green chillies and chop the coriander leaves for use later.
- Whisk the curd/plain yogurt till smooth.
Process:

- Heat fresh oil in a wok or kadhai.
- Add the cumin seeds and when it splutters, add the whole green cardamoms, cloves and cinnamon. Let these splutter and add the bay leaves.
- Give a mix and add the sliced onions. Give a stir and then add 1/2 tsp salt.
- Fry the onions on medium heat for 10-12 mins till high brown in color.
- Now add the ginger garlic paste and fry on low heat for 1-2 mins.
- Add 50 ml water and keep cooking on medium heat for 3-4 mins till the onions are soft and form a gravy.
- Now add the cashew paste and keep frying on medium heat for 2-3 mins till oil separates.
- Reduce heat to low and add all the spice powders and 1/2 tsp salt.
- Also add 4 tbsp water, give a mix and keep frying on medium heat for 2 mins.
- Add the sliced green chillies and keep frying for another 2 mins on low heat till oil separates.
- Now reduce heat to low (or just switch off heat to avoid curdling) and add the whisked curd/yogurt. Keep stirring on low heat for 2-3 mins till it’s cooked and oil separates.
- ( in case you switched off heat, give a stir for around 1 min till the whisked curd/yogurt is mixed completely and then switch on heat on low. Continue stirring on low heat for another 2 mins in this case.)
- Add 250 ml water, give a stir and cook covered on low heat for 5-7 mins till the gravy is cooked and oil separates.
- Now add the boiled & fried eggs to the gravy after making 2 cuts, one on each side. Mix and add another 100 ml water, give a stir.
- Cover & cook on low heat for 5 mins
- Garnish with chopped coriander leaves and simmer for 2 mins on low heat.
- Serve with rice, roti or naan.
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