Name: Egg Korma recipe by Kalpu Bala at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Hard boiled eggs 4; Onion 2 finely chopped; Tomato 1 finely chopped; Ginger garlic paste 2 tsp; Chilli powder 2 tsp; Coriander powder 2 tsp; Turmeric powder 1/2 tsp; For tempering:; Fennel seed 1 tsp; Cinnamon blade 1; Bay leaves 2; Oil 4 tsp; Salt to taste; Water 1 cup; For the paste:; Grated Coconut 1/2 cup; Poppy seeds 1 tsp; Green chillies 3 (Sauteed in oil)

ABOUT Egg Korma RECIPE

The creamy rich consistency of the korma will make you eat more. Chapathis, parathas, biryani with this korma is the yummiest.

Ingredients Serving: 4

Hard boiled eggs 4
Onion 2 finely chopped
Tomato 1 finely chopped
Ginger garlic paste 2 tsp
Chilli powder 2 tsp
Coriander powder 2 tsp
Turmeric powder 1/2 tsp
For tempering:
Fennel seed 1 tsp
Cinnamon blade 1
Bay leaves 2
Oil 4 tsp
Salt to taste
Water 1 cup
For the paste:
Grated Coconut 1/2 cup
Poppy seeds 1 tsp
Green chillies 3 (Sauteed in oil)

Instructions

In a wok add oil and saute the green chillies and keep aside.
Now in the same wok add fennel seeds, cinnamon and bay leaf.
Add finely chopped onions. Cook until translucent.
Add the ginger garlic paste. Cook until the raw smell goes.
Add the finely chopped tomato, chilli powder, coriander powder, turmeric powder and salt. Cook until the oil starts to separate from the masala.
To this add the paste made with coconut, green chillies and poppy seeds.
Add one cup water and cook on a low flame to prevent curdling of the coconut.
Cut the eggs in two halves and add to the korma and just boil for two minutes.
Serve it with rice, chapathi, biryani or anything of your choice.

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