Indulge in the rich and creamy embrace of our Creamy Egg Korma recipe, a culinary delight that transcends the ordinary. This fragrant and flavorful dish expertly blends the delicate richness of eggs with the aromatic warmth of traditional Korma spices. Forget bland boiled eggs – this recipe elevates them to a level of luxurious comfort food, perfect for a cozy weeknight dinner or a sophisticated weekend brunch. The creamy sauce, infused with a hint of spice and a touch of sweetness, clings beautifully to each perfectly cooked egg, creating a symphony of taste in every bite. Prepare yourself for an explosion of flavour!
This Creamy Egg Korma is surprisingly simple to make, despite its restaurant-worthy taste. We've broken down the process into easy-to-follow steps, guiding you through each stage from prepping the aromatic spice blend to achieving that velvety smooth sauce. Ready to embark on a culinary adventure that will leave you wanting more? Let's dive into the step-by-step instructions and create this delicious masterpiece together!
Tools Needed
- Egg boiler or saucepan
- Pan
- Blender
Ingredients
- Eggs: 6
- Onions: 1 cup, roughly chopped
- Tomatoes: 1 cup, chopped
- Garlic: 1 tbsp, roughly chopped
- Ginger: 1 tbsp, roughly chopped
- Oil: 1 tbsp
- Cashew nuts: 50g (approx. 24 small or 12 large)
- Water: 1 cup
- Cumin seeds: ½ tsp
- Bay leaves: 1-2
- Cinnamon stick: 1
- Black cardamom pods: 1
- Green cardamom pods: 3
- Ghee or oil: 1 tbsp
- Coriander powder: 2 tsp
- Kashmiri red chili powder: 1 tsp (or substitute with black/white pepper)
- Turmeric powder: ½ tsp
- Garam masala: 1 tsp
- Salt: 1 tsp
- Yogurt or curd: 1/3 cup
- Green chili (optional): 1
- Dried fenugreek leaves (kasuri methi): 2 tbsp
- Coriander leaves: 2 tbsp, finely chopped
Step-by-Step Instructions
Step 1. Preparing the Base & Aromatics
- Chop onions, tomatoes, garlic, and ginger.
- Heat oil in a pan, add onions, ginger, garlic, and cashew nuts. Cook slowly until onions soften (approx. 5 minutes).
- Add chopped tomatoes and 1/3 cup water. Cook for 4-5 minutes until tomatoes soften.
- Let the mixture cool slightly, then blend into a smooth paste with 3 tbsp of water.
- In the same pan, heat ghee or oil and bloom whole spices (cumin seeds, bay leaves, cinnamon stick, cardamom pods).
Step 2. Building the Flavor Profile
- Add the blended paste and cook for 1 minute. Add ground spices (coriander, chili powder, turmeric, garam masala).
- Stir well and add salt, 1/3 cup water, and yogurt (or coconut cream). Stir constantly to prevent lumps.
- Add green chili (optional), 1/3 cup water, and crushed dried fenugreek leaves.
Step 3. Adding & Cooking the Eggs
- Hard-boil six eggs.
- Gently fry the eggs (optional) with a slit in each, and optionally add a pinch of chili powder.
- Add the fried eggs to the sauce, and add more water if needed to adjust consistency. Simmer for 5 minutes.
Step 4. Finishing & Serving
- Let the curry rest for at least 30 minutes before serving.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Slow cooking is key for best flavor and to prevent burning with minimal oil.
- Never blend hot liquids to avoid steam build-up.
- Warm dried fenugreek leaves briefly to enhance their aroma before adding them to the curry.
Nutrition
- N/A
FAQs
1. Can I use different types of eggs in this recipe?
Yes! While chicken eggs are traditional, you can use duck eggs or quail eggs for a different flavor and texture. Adjust cooking time as needed for larger or smaller eggs.
2. How can I make this egg curry healthier?
Reduce the amount of oil or use a healthier alternative like coconut oil. You can also add more vegetables like spinach or cauliflower to boost the nutritional value.
This Restaurant-Style Egg Curry is a testament to how simple ingredients can create an extraordinary dish. Enjoy the satisfying blend of creamy texture, spicy kick, and wholesome goodness in every bite. Now go forth and impress your family and friends with this flavorful, easy-to-make recipe!