🇮🇳 Indian

Egg Korma Aur Coconut

Name: Egg Korma Aur Coconut
Prep time: 9 min
Cook time: 20 min
Total time: 29 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 2, finely chopped Onion; 2, chopped Tomato; 1-2 Green Chili; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 4 Eggs; 1 cup Coconut Milk; 1 tsp Red Chili Powder; 1 tsp Green Cardamom; 1 tsp Poppy Seeds

🇮🇳 Indian

South Indian egg korma in coconut-poppy gravy, the tiffin-room curry. Cheap, fast and genuinely great. Best with dal and rice for the full plate.

Prep 9 min Cook 20 min Serves 2 Easy

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion2, finely chopped
Tomato2, chopped
Green Chili1-2
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Eggs4
Coconut Milk1 cup
Red Chili Powder1 tsp
Green Cardamom1 tsp
Poppy Seeds1 tsp

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Hard-boil the eggs (or beat them, for omelette-style), peel and halve; a light dusting of turmeric and salt helps them fry without spitting.
2
Fry the eggs in a little oil till the surfaces take on colour and crisp.
3
In the same pan, fry onions till golden, add ginger garlic paste, tomato and the ground spices; bhunao till the oil separates.
4
Add the eggs back with the coconut milk and a splash of water; simmer five minutes so they drink the masala.
5
Finish with garam masala, cilantro and lemon; serve hot with roti, rice or buttered toast.

Chef's tip

Don't crowd the pan; steam is the enemy of the browning that builds flavour.

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Watch how it's made

Video: Nizami Ande Ka Korma | Best Ever Hyderabadi Egg Korma | Tasty Andon Ka Khorma - English Subtitles · on YouTube