Wednesday, February 20, 2008

Egg Korma


8 to 9 boiled eggs - cut into half lengthwise
3 onions - finely chopped
2 tomatoes - finely chopped
4 tablespooons oil
1 teaspoon garam masala
1/2 teaspoon tandoori masala
1 teaspoon cilantro paste - optional
1 teaspoon paprika powder
salt to taste

gride to paste
2 green chillies (you can add more if you want it spicy)
7 cloved garlic
1 inch ginger

In a karahi, add the oil. When it gets hot add the onions to it and fry till they are golden brown. Then add the spice paste to it and fry it well till it leaves the side of the karahi. To this add the tomatoes add the garam masala, tandoori masala, cilantro paste and paprika powder. Fry well till the tomatoes are mushed and leave the sides of the karahi. Add a cup of water to this mixture and mix well. You can add more water depending on the consistency you need - however, this is supposed to be a thick gravy. Add salt as per taste and bring the mixture to a boil. Once the mixture boils, lower the heat and let it simmer. To this add the halved eggs and mix well and let it simmer covered for 5 more minutes. Garnish with chopped cilantro.
Serve with Naan, Paratha, Chappati or even plain bread


Nags said...

how do you get that green color? the recipe seems a lil different from my egg curry, but the color??

Samta said...

Hi Nags
The curry looks green because I used cilantro paste in it. Its optional.
I also feel the green color is because I did not have red tomatoes at my end. The tomatoes I used were a yellowish color. I had to make do with what I got :)

Happy cook said...

I was thinking the same as Nags about the colour.
Love the curry.

Happy cook said...

Just read the comment you wrote to Nags :-)

Meera said...

Lovely Egg Korma.
Thanks for visiting my blog.

It's all about passion for cooking said...

Nice recipe, looks yummm.

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