Anda korma Recipe I Egg Korma I Egg Masala Curry Recipe I Egg Curry Recipe by Mubashir Saddique

Anda korma Recipe I Egg Korma I Egg Masala Curry Recipe I Egg Curry Recipe by Mubashir Saddique

Egg Korma Recipe

TOTAL TIME

25m

PREP TIME

10 m

Egg Korma is a quintessential Mughlai recipe which is prepared with boiled eggs, cashews, milk and spices. This brunch recipe is easy to cook and is a treat to your taste buds. If you are bored with regular dishes like Egg rolls, Scrambled Eggs, Egg Bhurji, Egg Biryani, Egg Chaat ; try this delectable dish which goes well with Biryani, Naan, Chapati, Steamed Rice and Pulao on occasions like buffet, pot luck, picnic and road trips. Garnish this lip-smacking delicacy with coriander leaves, green chili or lime wedge on top. It is a must try recipe on weekneds and special occasions and the kids are going to love it too. You can also pack it in lunch boxes and take it to work.

Ingredients of Egg Korma 

8 egg

1 inch ginger

3 teaspoon powdered coconut

1 bunch coriander leaves

2 tablespoon ghee

1/2 cup milk

1/2 teaspoon turmeric

3 medium onion

5 pieces green chillies

5 cloves garlic

3 piece green cardamom

2 teaspoon coriander powder

1 handful cashews

2 inches cinnamon

salt as required

How to make Egg Korma

Step 1

Wash the eggs under running water and boil them for 10-12 minutes. Remove from fire, cool and peel them. Keep aside.

Step 2

In a grinder, add ginger, garlic, cardamoms, cinnamon, green chilies and grind to a fine paste. Soak the cashews in water for 20 minutes and grind to a find paste.

Step 3

Heat ghee in a deep bottomed pan. Once it is sufficiently hot, add the onions, salt and turmeric and cook till the onions are browned. Now add the ground spices and cook on low flame till oil starts separating from the mixture.

Step 4

Mix in the coconut powder and cook for another 5 minutes. Add the cashew paste and cook on low flame for 5 minutes. Halve the eggs and add to the mixture. Add milk. Allow it to simmer for 10 minutes.

Step 5

Remove from fire and garnish with chopped coriander leaves. Serve hot with naan and paratha or the rice preparation of your choice.