Name: Egg Korma recipe by Akum Jamir at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: Egg 3; Oil 4 Tsp; Bay leaf 1; Cinnamon 1 inch stick; Cardamom 2; Star anise 1; Cumin seeds 1/2 tsp; Onion 1 large finely chopped; Green chilly 2 slit; Ginger garlic paste 2 tsp; Tomato 1 finely chopped; Turmeric powder 1/2 tsp; Garam masala powder 1 tsp; Red chilly powder 1/2 tsp; Coriander powder 1/2 tsp; Fennel powder 1/2 tsp; Salt to taste; few chopped coriander leaves; To Grind:; Coconut 1/4 cup; Poppy seeds 3-4 tsp or you can use 6-7 cashewnuts

Ingredients Serving: 2

Egg 3
Oil 4 Tsp
Bay leaf 1
Cinnamon 1 inch stick
Cardamom 2
Star anise 1
Cumin seeds 1/2 tsp
Onion 1 large finely chopped
Green chilly 2 slit
Ginger garlic paste 2 tsp
Tomato 1 finely chopped
Turmeric powder 1/2 tsp
Garam masala powder 1 tsp
Red chilly powder 1/2 tsp
Coriander powder 1/2 tsp
Fennel powder 1/2 tsp
Salt to taste
few chopped coriander leaves
To Grind:
Coconut 1/4 cup
Poppy seeds 3-4 tsp or you can use 6-7 cashewnuts

Instructions

Take water in a pan, add the eggs and boil till it is hard boiled which might take around 10 mins. Remove the shell and keep side.
Grind the coconut and the poppy seeds by adding little water to a smooth paste. Keep aside.
Heat the oil in a pan.
Add the whole spices and saute until they begin to crackle.
Add onions and fry until golden.
Add ginger garlic paste and fry until the raw smell vanishes.
Add tomatoes and fry till it turns mushy.
Add the spice powders, Salt and fry until fragrant.
Add coconut poppy seeds paste and fry for 2-3 mins.
Add eggs and fry for a while. Now add water just enough to cover the eggs partially.
Bring to boil and switch off when the gravy reaches a desired consistency.
Garnish with chopped coriander leaves and serve.

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