Hyderabadi Spicy Egg Korma Recipe

About this recipe

Hyderabadi Spicy Egg Korma is a rich and flavorful dish that combines hard-boiled eggs with a creamy, aromatic gravy made from yogurt, cashews, and a medley of spices. Perfect for breakfast, this dish delivers a balanced heat level, making it suitable for the whole family. With its enticing blend of tangy and spicy flavors and a velvety texture, this egg korma pairs beautifully with naan, paratha, or steamed rice. This recipe offers a satisfying start to the day, ensuring a balance of nutrients and warmth in every bite.

Ingredients

• 6 pcs White Eggs
• 500 g Onion
• 200 g Dahi
• 100G Oleo
• 300 g Ginger Paste
• 25 g Ginger Garlic Paste
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 1 Kg Kissan Tomato Puree
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Hard-boil the eggs, peel them, and set aside. Lightly score the eggs with small cuts to allow the flavors to seep in.
2. 2. Heat vegetable oil in a pan over medium heat and add cumin seeds. Once they splutter, add finely chopped onions and sauté until golden brown.
3. 3. Mix in the ginger paste and garlic paste, cooking for 1-2 minutes until fragrant. Add the tomato puree and cook until the oil separates from the mixture.
4. 4. Stir in the cashew paste, yogurt, red chili powder, turmeric powder, coriander powder, and salt. Cook the mixture for 3-5 minutes, stirring frequently to ensure a smooth, creamy texture.
5. 5. Add about 1/2 cup of water to adjust the gravy consistency and simmer for 5 minutes. Gently place the eggs into the gravy and spoon the sauce over them.
6. 6. Sprinkle garam masala and chopped cilantro, then allow the korma to simmer for 3-4 minutes. Ensure the eggs are well-coated with the gravy.
7. 7. Remove from heat and let the dish rest for a minute before serving. Serve hot with naan, paratha, or steamed rice.