How To Make Egg Korma Recipe







  • Eggs 6
  • Onions 2 medium
  • Milk 1/4 cup
  • Cashewnuts 2 tbsps.
  • Green Chillies 5
  • Coconut (scraped) 1 tbsp.
  • Coriander Powder 1 tbsp.
  • Cloves 3
  • Cinnamon 1 inch
  • Green Cardamoms 2
  • Ginger 1 inch
  • Vegetable Fat (ghee) 3 tbsps.
  • Turmeric Powder 1/2 tsp.
  • Salt to taste
  • Coriander Leaves 1 tbsp





How to make egg korma:


  • Peel and chop the onions. Peel and chop the ginger. Chop the cashew nuts. Wash and chop the green chillies. Clean, wash and chop the coriander leaves.
  • Grind together the green chillies, scraped coconut, coriander powder, cardamoms, cinnamon, cloves, ginger and turmeric powder.
  • Break the eggs, separate the whites from the yolks into a bowl and beat the egg whites till stiff. Add the egg yolks and milk to the egg white mixture and salt to taste.
  • Beat the mixture again for ten minutes and place the egg mixture bowl into a large vessel containing a little water and boil till the egg is set.





  • Turn out the egg and cut into cubes.
  • Heat ghee in a saucepan and fry the chopped cashew nuts till golden brown. Drain and keep aside.
  • In the same ghee add sliced onions and fry till the onions turn light brown. Add the ground masala and fry till the ghee floats to the top.
  • Add half a cup of water and bring to a boil. Then add the egg cubes and cook gently till the korma thickens.
  • Garnish with chopped coriander leaves and serve hot with rice or paranthas and chutney.
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