Hard boiled eggs-3
Coconut milk powder-2tablespoons
Cilantro to garnish
Red chilly-3 (adjust to your taste)
1.Chop the onions,g.chilly..n keep the ginger-garlic ready.
2.Take all the dry ingredients to mince in a mixie jar and powder it.
3.Add the onion-g.chilly-ginger-garlic in the mixie and mince it.
4.Heat a tablespoon of oil and add the bay leaf once the oil is hot. Add the minced masala and cook till the raw smell of the onion is gone. Add another tablespoon of oil in between, and stir it so that the masala dose not get burnt. (will take 5-6minutes on low heat)
5.Now add the tomatoes with turmeric,chilly,coriander powders and salt. Continue cooking till the tomaotes become mushy, and the oil oozes out.
6.Add 1.5 cups of water and let it boil nicely.
7.Then add the peeled and sliced eggs. (We don't eat the yolk, so I didn't add. :) ) Cook for a few minutes.
8.Mix the coconut milk powder in 1/2cup of warm water and add it to the gravy, cook on low heat for 10minutes(or) the oil oozes out.
9.Garnish with cilantro and put off the flame. Spicy egg korma is ready to enjoy with parotta/biriyani/roti or any other rice variety!
Do adjust the quantity of pepper corns,green chilly,red chilly and cloves. We felt it little spicy, but being spicy eaters, we enjoyed this korma. :P
Recipe adopted from here.
Super Bloom, 2017
2 weeks ago