Indian
Afghani Egg Korma
$2
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
510Calories
20gProtein
39gFat
20gCarbs
4gSugar
2gFiber
480mgSodium
370mgChol
10gSat Fat
320mgPotassium
90mgCalcium
2mgIron
1.1mcgVitamin B12
6mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
vegetarian
gluten-free
high-protein
Instructions
1
Boil the eggs, peel them, and lightly fry in a little oil until golden; set aside.
2
Soak cashews in warm water for 15 minutes, then blend into a smooth paste.
3
Heat ghee or oil in a pan and temper with cardamom, cinnamon, and cloves.
4
Add sliced onions and sauté until golden brown.
5
Add ginger-garlic paste and cook until the raw smell disappears.
6
Add tomato puree and cook until the oil separates.
7
Stir in turmeric, red chili powder, coriander powder, and salt; cook for 2 minutes.
8
Add the cashew paste and whisked yogurt, stirring continuously to prevent curdling.
9
Pour in a little water to adjust consistency and simmer for 5-7 minutes.
10
Add the fried eggs and simmer for another 5 minutes so they soak up the gravy.
11
Stir in fresh cream and garam masala, then switch off the heat.
12
Garnish with chopped coriander leaves and serve hot with naan or rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 large boiled eggs
- 11 medium onion, sliced
- 11 medium tomato, pureed
- 2 pieces2 pieces soaked cashews
- 1/4 tbsp1/4 tbsp ginger-garlic paste
- 1/2 tbsp1/2 tbsp plain yogurt
- 1/2 tbsp1/2 tbsp fresh cream
- 1/2 tbsp1/2 tbsp ghee or oil
- 11 pod whole cardamom
- 11 inch cinnamon stick
- 1 pieces1 pieces cloves
- 1/4 tsp1/4 tsp turmeric powder
- 1/4 tsp1/4 tsp red chili powder
- 1/4 tsp1/4 tsp coriander powder
- 1/4 tsp1/4 tsp garam masala
- 1/4 tsp1/4 tsp salt
- 1/2 tbsp1/2 tbsp fresh coriander leaves, chopped
