~*~egg korma~*~
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Ingredients
2
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Preparation
Preparation15 hours
Cook time20 min
- Chop the onions coarsely. Grind together the green chilies, grated coconut, coriander powder, cardamom, cinnamon, cloves, ginger and turmeric powder.
- Separate the Egg yolks and egg whites. Beat them separately.
- Mix altogether the egg yolks and milk to the egg white mixture and adjust salt according to taste.
- Again beat the mixture for 10 minutes and place the egg mixture vessel into a large vessel containing a little water and boil till the egg is set.
- Turn out the egg and cut into cubes. For korma, heat the ghee in a saucepan and fry the chopped cashewnuts till golden brown.
- Put onions, ground masala paste and salt and cook on a low flame, till the onions turn light brown. Stir occasionally till the ghee floats to the top.
- Now add half a cup of water and bring to a boil. Add the egg cubes and cook gently till the korma thickens. Use freshly cut coriander for garnishing and serve hot with rice or parathas and chutney.
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