Egg Korma Fluffy double boiled egg cooked in masala flavoured with coconut and selected spices. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 05 May 2016 in Recipes Course New Update Main Ingredients Eggs, Coconut Scraped Cuisine Indian Course Main Course Egg Prep Time 16-20 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Non Veg Ingredients list for Egg Korma 6 Eggs 1 inch piece Coconut Scraped chopped 2 tablespoons Green chillies chopped 1 tablespoon Coconut scraped 1 tablespoon Coriander powder 3 Cloves 1 inch stick Cinnamon 2 Green cardamoms 1/2 teaspoon Turmeric powder 1/4 cups Milk to taste Salt 3 tablespoons Ghee 8 Cashewnuts chopped 2 medium Onions chopped 2 tablespoons Fresh coriander leaves chopped Method Grind together ginger, green chillies, coconut, coriander powder, cloves, cinnamon, cardamoms and turmeric powder. Break eggs, separate whites from yolks into a bowl and beat the egg whites till stiff. Add the egg yolks, milk and salt to taste to the egg white mixture. Beat the mixture again after ten minutes and place the egg mixture bowl into a large vessel containing a little water and boil till the egg is set. Heat ghee in a pan and fry the chopped cashewnuts till golden brown. Drain and keep aside. In the same ghee add chopped onions and fry till 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. Nutrition Info Calories 1165 Carbohydrates 28.7 Protein 46.8 Fat 95.9 Other Fiber Vitamin B12- 5.4mcg #Cinnamon #Cloves #Eggs #Ghee #Milk #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article