~*~egg korma~*~

Main Dish
2 servings
15 hours
20 min
Very Easy


Number of serving: 2

¼ cup Milk

3 tablespoons Ghee

A piece of Ginger

1 stick Cinnamon

Some Green Chilli

2 Cardamom pods

1 tablespoons grated Coconut

½ teaspoon Turmeric powder

3 tablespoons Coriander powder

2 tablespoons chopped Cashewnuts

Salt to taste


  • 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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