How to make Egg Korma -
Fluffy double boiled egg cooked in masala flavoured with coconut and selected spices.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Eggs (अंडे), Coconut Scraped
Cuisine : Indian
Course : Main Course Egg
For more recipes related to Egg Korma checkout Kolhapuri Egg Curry, Omelette Curry, Egg Macho, Kodi Guddu Pulusu . You can also find more Main Course Egg recipes like Coconut Egg Curry Dimer Jhol-SK Khazana Noodles And Vegetables In Coconut Sauce Egg Curry - SK Khazana
Egg Korma Recipe Card
Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Egg Korma Recipe
Eggs 6
Coconut Scraped chopped 1 inch piece
Green chillies chopped 2 tablespoons
Coconut scraped 1 tablespoon
Coriander powder 1 tablespoon
Cloves 3
Cinnamon 1 inch stick
Green cardamoms 2
Turmeric powder 1/2 teaspoon
Milk 1/4 cups
Salt to taste
Ghee 3 tablespoons
Cashewnuts chopped 8
Onions chopped 2 medium
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Grind together ginger, green chillies, coconut, coriander powder, cloves, cinnamon, cardamoms and turmeric powder. Break eggs, separate whites from yolks into a bowl and beat the egg whites till stiff.
Step 2
Add the egg yolks, milk and salt to taste to the egg white mixture. Beat the mixture again after ten minutes and place the egg mixture bowl into a large vessel containing a little water and boil till the egg is set.
Step 3
Heat ghee in a pan and fry the chopped cashewnuts till golden brown. Drain and keep aside. In the same ghee add chopped onions and fry till light brown. Add the ground masala and fry till the ghee floats to the top. Add half a cup of water and bring to a boil. Then add the egg cubes and cook gently till the korma thickens.
Step 4
Garnish with chopped coriander leaves and serve hot with rice or paranthas and chutney.
Nutrition Info
Calories : 1165 Kcal
Carbohydrates : 28.7 gm
Protein : 46.8 gm
Fat : 95.9 gm
Other : Vitamin B12- 5.4mcg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
