Poached Egg Korma – Easy and the Best Egg Recipe

My mom’s specialty korma and my husband’s favorite…

This evening I briefly thought about some of the dishes that I had when I was little. One of the dishes that rang bell in my head was Poached Egg Korma. I have no idea why I haven’t made this dish all these years. Well, I am consoling myself by saying: it’s better late than never. While preparing this dish for tonight’s dinner I reclaimed some fond memories of days gone by. Also, at the dining table I learned that this is one of the favorite egg dishes of my hubby. Now, I have a reason to make this more often.

Poached Egg Korma:

Ingredients:

To grind:

  • Grated coconut- 1 cup
  • Whole Cinnamon- 2 inch piece
  • Fennel powder- 2 tsp
  • Turmeric powder- 1/4 tsp
  • Green chili, chopped- 1
  • Curry leaves- 1 sprig
  • Water- 3/4 cup

Other ingredients:

  • Oil- 2 tbsp
  • Onion, chopped small- 1 large
  • Eggs- 3 or 4
  • Curry leaves- 1 sprig
  • Salt- to taste
  • Water- 1/2 cup to thin down the gravy

Instruction

  1. In a blender, grind the above mentioned ingredients “to grind” to a smooth paste.
  2. Place a sauce pan over medium heat, add oil.
  3. Add onion, curry leaves and little salt, saute till onion starts to turn golden in color.
  4. Pour the ground coconut paste to the pan.
  5. Rinse the blender with little water and pour it to the pan.
  6. Add 1/2 cup water to the ground coconut to thin it down.
  7. Let it come to a slight boil.
  8. Taste and add salt according to your needs.
  9. Break the eggs one at a time into the coconut gravy.
  10. Don’t crowd the eggs.
  11. Cover the pan and let the egg cook in the gravy for about 5 minutes or till eggs are cooked well.
  12. Open the lid, using a spatula gently try to lift the poached eggs.
  13. If it slides onto the spatula smoothly and has thickened, the egg has cooked well.
  14. Don’t stir the gravy too much as it will break the eggs.
  15. As the eggs get poached the gravy will turn thick.
  16. Remove from the heat and keep the pan covered for 5 minutes.
  17. Serve along with chapati, Idiyappam, Orotti or your favorite flat bread.

 

Poached Egg Korma - Easy and the Best Egg Recipe
 
Ingredients
To grind
  • Grated coconut- 1 cup
  • Whole Cinnamon- 2 inch piece
  • Fennel powder- 2 tsp
  • Turmeric powder- ¼ tsp
  • Green chili, chopped- 1
  • Curry leaves- 1 sprig
  • Water- ¾ cup
Other ingredients
  • Oil- 2 tbsp
  • Onion, chopped small- 1 large
  • Eggs- 3 or 4
  • Curry leaves- 1 sprig
  • Salt- to taste
  • Water- ½ cup to thin down the gravy
Instructions
  1. In a blender, grind the above mentioned ingredients "to grind" to a smooth paste.
  2. Place a sauce pan over medium heat, add oil.
  3. Add onion, curry leaves and little salt, saute till onion starts to turn golden in color.
  4. Pour the ground coconut paste to the pan.
  5. Rinse the blender with little water and pour it to the pan.
  6. Add ½ cup water to the ground coconut to thin it down.
  7. Let it come to a slight boil.
  8. Taste and add salt according to your needs.
  9. Break the eggs one at a time into the coconut gravy.
  10. Don't crowd the eggs.
  11. Cover the pan and let the egg cook in the gravy for about 5 minutes or till eggs are cooked well.
  12. Open the lid, using a spatula gently try to lift the poached eggs.
  13. If it slides onto the spatula smoothly and has thickened, the egg has cooked well.
  14. Don't stir the gravy too much as it will break the eggs.
  15. As the eggs get poached the gravy will turn thick.
  16. Remove from the heat and keep the pan covered for 5 minutes.
  17. Serve along with chapati, Idiyappam, Orotti or your favorite flat bread.

Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...

Like us on Facebook
on Facebook

Follow me on Twitter
Follow @thasneen on Twitter
Add me on Google+
on Google+

If you enjoyed this, Like or Comment below to let me know!

Leave A Response

Rate this recipe: