Most curries don’t have a specific origin except they are a credit to India or one of the Indian states. However, a few curry preparation methods are from Pakistan and Bangladesh as well. Korma is one of the dishes that is known to originate in these countries. Korma is a stock-based curry with gravy and also uses plain curd or yogurt. The main ingredient can be potato, chicken, red meat or boiled eggs. Here south Indian egg korma is a little different from other korma or gravy curries, and you will certainly enjoy this spicy gravy korma.
Health Benefits
The egg is rich in high quality of protein. The protein in eggs keeps muscles working well. It has vitamins and minerals that are needed for the regular functioning of cell, brain, nervous system. It helps in a healthy pregnancy. It promotes good eyesight. It also promotes healthy skin and prevents the breakdown of body tissues.
The spices used in the curry prevents cold, bloating, boost energy. It improves digestion. It even treats the issues caused by high blood pressure. It has anti-inflammatory effects. It reduces blood sugar levels. It also fights and reduces menstrual cramps.
Ingredients
4 boiled eggs
1 ½ tbsp oil
1 bay leaf
1-inch cinnamon stick
2 cardamom
½ tsp cumin seeds
2 onions, finely chopped
1 green chili, slit
1 tsp ginger garlic paste
2 tomatoes, finely chopped
1 pinch turmeric
salt
1 tsp garam masala
½ tsp red chili powder
½ tsp coriander powder
1 tbsp coriander leaves chopped
3 tbsp coconut chopped
5 to 6 cashew nuts
How To Make South Indian Egg Korma
- In a pan, heat oil and add Fry them until they crackle.
- Add onions and fry them until they turn golden.
- Add ginger garlic paste and sauté.
- Add tomatoes, turmeric powder, Cook until it turns soft.
- Add spices and stir well.
- Make a paste of coconut and cashews in a
- Add the paste and let it cook for a minute. Add eggs.
- Add little water and let it cook till it reaches the desired consistency.
- Garnish with coriander leaves
Trivia
The word korma originates from Urdu words - qormā, ḳormā or ḳormah, meaning "braise", and refers to the cooking method used in the dish.
A traditional Mughal dish, it can be traced back to the 16th century and to the Mughal incursions into the region. Kormas were often prepared in the Mughal court kitchens, such as the famous white korma, perhaps garnished with vark ( superfine filigree foil sheet of pure metals, typically silver), said to have been served to Shah Jahan and his guests at the inauguration of the Taj Mahal.