Indian Egg Korma Recipe is one of my favourite recipes that I would like to share with you today. Indian Egg Korma Recipe is a delicious and flavorful dish that is part of Indian cuisine. Korma is a style of cooking that originated in the Indian subcontinent and is characterised by its rich, aromatic, and creamy sauce. The word “korma” is derived from the Turkish and Urdu languages, meaning “braise” or “to roast.”
The history of Egg Korma Recipe is closely tied to the broader history of Indian cuisine. Indian cuisine has a rich and diverse culinary tradition that has evolved over centuries, influenced by various cultures, regions, and historical events.
The use of eggs in Indian cuisine can be traced back to ancient times. Eggs are a versatile ingredient and have been incorporated into various dishes in different regions of India. Korma, as a cooking style, has its roots in the Mughlai cuisine of the Mughal Empire, which ruled over the Indian subcontinent from the early 16th to the mid-19th century.
The Mughals were known for their sophisticated and opulent lifestyle, including their elaborate culinary practices. The Mughal emperors and their chefs introduced and popularised various cooking techniques and ingredients, including the use of rich spices, nuts, and dairy products.
Egg Korma likely emerged as a variation of the traditional meat-based korma dishes. It features hard-boiled eggs cooked in a creamy and spiced curry sauce made with yoghurt, cream, and a blend of aromatic spices such as cardamom, cinnamon, and cloves. The result is a dish that is both flavorful and mild, making it suitable for a wide range of palates.
Over time, Egg Korma has become a popular and beloved dish in many households and restaurants across India and beyond. Its preparation may vary slightly from region to region, with each cook adding their own touch and variations to the basic recipe. For a delicious chicken korma dish, please visit my Indian Chicken Korma recipe.
Today, Egg Korma continues to be enjoyed as part of the diverse tapestry of Indian cuisine, showcasing the fusion of flavours and culinary techniques that have evolved over centuries.
Here’s a simple recipe for Indian Egg Korma. Keep in mind that variations may exist, and you can always adjust the ingredients and quantities to suit your taste.
Ingredients:
- 4-6 hard-boiled eggs, peeled
- 1 cup onions, finely chopped
- 1 cup tomatoes, finely chopped
- 1/2 cup yoghurt, beaten
- 1/4 cup cream
- 2 tablespoons oil or ghee (clarified butter)
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder (adjust to taste)
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 4-5 green cardamom pods
- 2-3 cloves
- 1-inch cinnamon stick
- 1 bay leaf
- Salt to taste
- a pinch of sugar
- Chopped cilantro or fresh cream or nuts for garnish
Instructions:
- Prepare the Eggs:
- Hard boil the eggs, peel them. Set aside.
- Make the Korma Base:
- Heat oil or ghee in a pan over medium heat. Add a bay leaf, cardamom pods, cloves, and cinnamon stick. Sauté for a minute until they release their aroma.
- Add chopped onions and cook until they become golden brown.
- Add Spices:
- Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Add turmeric powder, red chilli powder, ground coriander, ground cumin, and salt. Mix well and cook for 2-3 minutes until the spices are well combined.
- Add Tomatoes:
- Add chopped tomatoes and cook until they become soft and the oil starts to separate from the masala.
- Create the Sauce:
- Lower the heat and add beaten yoghurt and cream. Stir continuously to avoid curdling. Cook for a few minutes until the mixture becomes a smooth and thick sauce.
- Shallow-frying the boiled eggs:
- Rub turmeric powder and salt all over the boiled eggs. Heat refined oil in a pan and shallow-fry the boiled eggs so that it will give the eggs a nice colour.
- Add Eggs:
- Gently add the shallow-fried hard-boiled eggs to the sauce. Coat them with the korma sauce and let them simmer for 5-7 minutes on low heat, allowing the flavours to meld.
- Add a pinch of sugar to balance the taste of your Egg Korma.
Feel free to adjust the spice levels, creaminess, or any other aspect of the recipe to suit your preferences.
Garnishing plays a crucial role in enhancing the visual appeal and flavour profile of a dish like Egg Korma. Garnishing adds the finishing touch to Egg Korma, elevating its presentation and complementing the rich flavours of the dish. Here are simple yet effective ways to garnish your Indian Egg Korma:
Fresh Herbs:
- Sprinkle freshly chopped cilantro or coriander leaves over the Egg Korma just before serving. The vibrant green colour not only adds a pop of freshness but also provides a mild, aromatic flavour that balances the richness of the korma.
Cream Swirl:
- For an elegant touch, drizzle a swirl of cream on top of the Egg Korma. Use a spoon to create a decorative pattern, enhancing the visual appeal and adding a creamy texture to each serving.
Nuts:
- Toasted and chopped nuts, such as almonds or cashews, can be sprinkled over the korma. Not only does this add a delightful crunch, but it also introduces a subtle nuttiness that complements the creamy sauce.
Spice Infusion:
- A light dusting of additional ground spices, such as a pinch of garam masala or a sprinkle of red chilli powder, can be added as a final touch. This not only enhances the aroma but also signals the dish’s spiciness level.
Remember, garnishing is a personal preference, and you can get creative with your presentation. The goal is to enhance the overall dining experience, making your Egg Korma not just delicious but visually appealing as well. Enjoy your homemade Indian Egg Korma!