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Egg Korma
A Tasty Dish for Company!
8 eggs
1/2 tsp. Turmeric (Haldi powder)
1 1/2 tsp. chili powder (red chili powder)
fistful of coriander leaves (dhaniya)
4 Tbls. tomato puree
salt, to taste
1/4 cup vegetable oil
3/4 cup grated fresh coconut
1 tsp. coriander seeds
5 whole cloves
1 inch flat cinnamon sticks
4 cloves garlic
1 large onion


Boil and shell eggs. Using a small fruit knife, make inch-long slits, length-wise on the eggs. Make at the most 4 such slits. This enables the sauce to seep in slightly when they are cooked. However, take care that the slits do not cut into the yolk. Keep aside. Roughly, chop onion.

Grind fresh coconut, coriander seeds, cloves, cinnamon, ginger, garlic, and chopped onion to soft paste. Keep aside.

Heat oil in a skillet and fry the above paste on low heat until oil comes out. Now add the boiled eggs, turmeric, chili powder, coriander leaves, tomato puree, and salt to taste. Fry for 3 minutes and then add 1 1/2 cups of water, cover and cook on medium heat until gravy thickens. Serve hot!

Goes well with rice, roti, or dosa!

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Preparation Time: 10 minutes Serves:
Recipe Origin: India
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