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Egg Korma

  • 2servings
  • 30minutes

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Source: fullmeals.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, C, P
MineralsNatrium, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. (Boiled) egg 4 nos

  2. Onion chopped finely 1 no (Big size)

  3. Tomato chopped finely 1 no (Big size)

  4. (Sourashtra) curry powder 2 tsp

  5. Salt to taste

  6. Fennel 1 tsp

  7. Oil 15 ml

  8. Curry leaves 13 nos

  9. Coriander leaves (1 spring)

  10. For ground masala:

  11. Garlic flakes 5

  12. Green chilli 4 nos

  13. Coconut 1/2 no

  14. Cashew nuts 8 nos

  15. Poppy seeds 1 tsp

  16. Cinnamon 1 (1 inch)

  17. Cloves 3 nos

  18. Cardamom 3 nos

  19. Pepper 1 tsp

  20. Cumin 1/2 tsp

Instructions Jump to Ingredients ↑

  1. Heat oil in a thick bottom kadai. Add fennel, onion and fry till golden brown.

  2. Add tomatoes, curry leaves and fry for 2 mins.

  3. Add sourashtra curry powder and salt, fry till raw smell goes.

  4. Add grounded masala and fry till raw smell goes and oil comes out. Add chilli powder if you need more spicy.

  5. Add required amount water and bring to boil.

  6. Add boiled eggs and cook in a slow flame for 5 mins or till the gravy becomes slightly thick.

  7. Remove from heat and garnish with chopped coriander leaves.

  8. Serve hot with rice, phulka, variety rice and chapathi.

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