Easy egg korma recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Egg - 6
  2. Chopped Onion - 2
  3. Chopped Tomato - 2
  4. Ginger garlic paste - 1 teaspoon (tsp.)
  5. Slit Green chili - 2
  6. Chili powder - 1 tablespoon (tbsp.)
  7. Garam masala powder - 1/4 teaspoon (tsp.)
  8. Coconut milk - 1 cup
  9. Coriander leaves - little
  10. Oil - as needed
  11. Salt - to taste

PREPARATION:

  1. Break one egg in a bowl and beat it.
  2. In a pan heat oil, add onion and sauté until they turn translucent (golden brown).
  3. Now add the ginger garlic paste and sauté until the raw smell is gone.
  4. Now add the tomato, green chili, salt and sauté until tomato become mushy.
  5. Now add the chili powder, garam masala powder and sauté until oil starts separates.
  6. Now add 1 cup of water and bring to boil with a lid. Once the raw smell is gone.
  7. Reduce the heat to simmer and add the coconut milk and cook for 5 minutes until the coconut milk becomes hot not boiling.
  8. Now carefully break the rest of the egg into the korma. once you add the egg's now drizzle the beaten egg all over the korma. NOTE: do not stir the korma until the broken egg in korma gets hard.
  9. Cook for 10 minutes checking to see if the egg's are cooked or until the egg are cooked then garnish with coriander and serve.

NOTES:

  1. Keep the heat to low or medium otherwise the egg will settle at the bottom of the pan and get burnt. Stir gently if you need to and only after the egg becomes hard.
  2. Instead of coconut milk you can add ground fresh coconut as well.



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