Egg korma with almonds and coconut milk.
A very delicious and rich egg curry with thick and creamy gravy. If you don’t like eggs you can make this gravy with any vegetables or kofta or vegetable balls.
I love to try different egg recipes. I have already shared some in this blog earlier.
Eggs are a well known rich source of protein — an important building block of bones, muscles, cartilage, skin, and blood. The body uses protein to build and repair tissues as well as making enzymes, hormones and other body chemicals. Unfortunately, unlike fat and carbohydrates, the body does not store protein, and therefore has no reservoir to draw on when it needs a new supply. Thus eggs are the perfect sources and a smart food choice for those who reduce their intake of carbohydrates in a bit to lose excess weight.
Our this week’s 86th #Foodiemonday bloghop theme is coconut milk. And my contribution is this egg korma with almond and coconut milk.
Coconut milk and almond gives the gravy creamy texture.
Coconut milk is highly nutritious and an excellent source of vitamins, fibre and minerals.
This egg korma is very easy to cook and super delicious. It goes well with rice and bread both.
Eggs – 4 – 6, hard boiled
Onion – 2 medium
Garlic paste – 1 teaspoon or 4 garlic cloves
Ginger – 1 inch piece
Tomatoes – 3 medium or 2 large, chopped
Oil – 2 – 3 tablespoon
Green chilli – 2 – 3
Green cardamom – 3
Cloves – 3 – 4
Cinnamon – 1 inch piece
Mace or javitri – 1 string, optional
Almond – 6 – 7 soaked and peeled
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Kashmiri red chilli powder – 2 teaspoon
Coconut milk – 1 cup
Water – 1 cup
Chopped cilantro for garnishing
Peel the hard boiled eggs. Make some slits on the eggs with a knife.
Grind onion, garlic and ginger.
Grind tomatoes, green chilli, cardamom,cloves ,cinnamon, almonds and mace.
Make a smooth paste and keep aside.
Heat oil in a pan. Fry the eggs in it. When the eggs become golden brown remove from the oil and keep aside.
Add onion, ginger and garlic paste in the same oil. Saute until oil leaves the side.
Add tomato, green chilli, almonds and whole spices paste.
Saute and add salt, cumin powder, coriander powder, kashmiri red chilli powder and turmeric powder. Mix well and saute until the oil leaves the side.
Add coconut milk and water. Stir well and add the eggs.
When it starts to boil cover and cook on simmer for 10 minutes or until you get your desired consistency. Make a thick gravy, Stir occasionally.
Remove from heat. You can add 1 – 2 tablespoon cream. I didn’t.
Garnish with chopped cilantro and serve with hot streamed rice, roti or Indian flat bread, paratha, puri or any bread of your choice.
Enjoy the delicious, rich and creamy egg korma.