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Egg KormaEgg korma is a rich and spicy dish prepared from eggs and cashew nut. As a main course, this dish can be taken with chapaties, roties, butter nan or rice. This preparation is hot and spicy, so reduce the quantity of chilies according to your taste. Ingredients you will need to make this dish: Eggs (ande) : . . . . . . . . . . . . . . . . . . six Fresh cream : . . . . . . . . . . . . . . . 1/4 cup Ginger paste (adrak) : . . . . . 1 table spoon Onion (pyaj) : . . . . . . . . . . . . two to three Cashew nut : . . . . . . . . . . . . . . 150 grams Green chilies (hari mirchi) : . . . . . . . 6 to 8 Red chili powder (lal mirchi) : . . 1 tea spoon Cumin seed (jeera) : . . . . . . . . 1 tea spoon Turmeric powder (haldi) : . . . 1/2 tea spoon Clove powder (lavang) : . . . . 1/4 tea spoon Cinnamon powder (dalchini) : 1/4 tea spoon Oil (tel) : . . . . . . . . . . . . . . . . . 1/2 cup Coriander leaves (hara dhania) Salt (namak) as per your taste Hard boil eggs. Remove shell and cut it vertically in two parts. Grind cashew nut. Heat oil in a frying pan and fry finely chopped onion till it is just transparent. Add finely chopped green chilies, ginger paste, cumin seed and cashew nut and fry for another two minutes. Add red chili powder, turmeric powder, clove and cinnamon powder and salt. Saute for a minute and then slowly add fresh cream and stir till it is mixed properly. Let it cook on slow flame for a minute and then add eggs and coriander leaves. Cook egg korma for five minutes. You will also like this recipe - Egg Curry Return back to Home Page from Egg korma
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