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Egg korma is a classic Indian dish that combines the delicate flavors of boiled eggs with a rich, creamy, and aromatic curry. This dish is a must-try for those who appreciate the fusion of spices, and it’s a delightful twist on the traditional egg curry.
In this article, we will provide you with a step-by-step guide on how to make a mouthwatering egg korma and share some valuable tips to enhance your culinary skills.
Here’s what you’ll need:
For the Egg Korma:
- 6 hard-boiled eggs
- 2 onions, finely chopped
- 2 tomatoes, pureed
- 2 tablespoons of ginger-garlic paste
- 1/2 cup yogurt
- 1/2 cup heavy cream
- 2 tablespoons cooking oil
- 2 tablespoons ghee (clarified butter)
- Use half a cup of cashew nuts, soaked and then blended into a smooth paste.
- 1/2 cup fresh coriander leaves, chopped
- Salt to taste
Spices and Seasonings:
- 1 bay leaf
- 2-3 green cardamom pods
- 2-3 cloves
- 1-inch cinnamon stick
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
How to Make Egg Korma
Step 1: Preparing the Eggs
Boil the eggs and peel them. Cut each egg into half and set them aside.
Step 2: Making the Korma Base
- Heat oil and ghee in a pan.
- Add the bay leaf, cardamom pods, cloves, cinnamon, and cumin seeds. Sauté until they release their aroma.
- Add the finely chopped onions and sauté them until they achieve a golden-brown color.
- Incorporate the ginger-garlic paste and continue cooking for a few minutes until the raw aroma dissipates.
Step 3: Creating the Flavorful Curry
- Add the tomato puree and simmer until the oil begins to release from the mixture.
- Mix in the cashew nut paste and cook for a few more minutes.
- Add the yogurt, red chili powder, turmeric powder, ground coriander, and ground cumin. Cook until the oil separates.
- Pour in the heavy cream and garam masala. Stir well.
- Add salt to taste and let the curry simmer for a few minutes.
Step 4: Final Touch
- Carefully place the boiled eggs into the curry.
- Let them simmer for a few minutes, absorbing the rich flavors of the korma.
- Garnish with fresh coriander leaves.
Tips for a Perfect Egg Korma
- Hard-Boiled Eggs: Ensure your eggs are hard-boiled but not overcooked. Overcooking can make the yolks dry and crumbly.
- Fresh Ingredients: Use fresh tomatoes and onions for the best results. Fresh ingredients bring out the authentic flavors of the dish.
- Balancing Spices: Adjust the quantity of red chili powder and garam masala to suit your spice tolerance. Remember, a korma should be creamy and mildly spicy.
- Cashew Paste: Soak the cashew nuts for at least 30 minutes before grinding them into a paste.
Q1: Can I substitute yogurt with something else in egg korma?
A1: Yes, you can use a combination of milk and a little lemon juice as a substitute for yogurt if you don’t have it on hand.
Q2: What’s the difference between egg korma and egg curry?
A2: Egg korma is creamier and has a richer sauce compared to regular egg curry, which is lighter and more tomato-based.
Q3: Can I make egg korma in advance?
A3: Yes, you can make egg korma in advance and store it in the refrigerator for up to 2-3 days. Reheat it gently before serving.
Egg korma is a delightful dish that combines the richness of Indian spices with the subtle flavors of eggs. By following this comprehensive recipe and our valuable tips, you can create a restaurant-quality egg korma right in your own kitchen. Enjoy this delectable dish and explore more culinary adventures!
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