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A rich and creamy South Indian egg curry made with a fragrant coconut and cashew paste. This aromatic korma is gently spiced and pairs perfectly with appam, parotta, or chapati for a comforting meal.
For 4 servings
Boil and Prepare Eggs
Create the Korma Paste
Prepare the Gravy Base
A rich and creamy South Indian egg curry made with a fragrant coconut and cashew paste. This aromatic korma is gently spiced and pairs perfectly with appam, parotta, or chapati for a comforting meal.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 371.13 calories per serving with 15.91g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Korma
Add Eggs and Finish
Serve
Replace eggs with 2 cups of mixed vegetables like potatoes, carrots, peas, and beans. Add them after the tomato puree and cook until tender before adding the paste.
Add 2-3 slit green chilies along with the onions for an extra kick of heat.
Substitute 1/2 cup of water with thick coconut milk and add it at the end of cooking. Simmer gently for 2 minutes without bringing it to a rolling boil.
Use 200g of cubed paneer instead of eggs. Lightly pan-fry the paneer cubes until golden before adding them to the gravy in the final step.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The use of coconut and cashews provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and brain function.
Ingredients like turmeric (containing curcumin), ginger, and cloves have natural anti-inflammatory properties that can help reduce inflammation in the body.
One serving of Muttai Korma (approximately 1 cup or 320g) contains around 450-500 calories, primarily from the eggs, coconut, cashews, and oil.
Muttai Korma can be a healthy dish as it's rich in protein from eggs and contains healthy fats from coconut and cashews. Spices like turmeric offer anti-inflammatory benefits. However, it is calorie-dense, so portion control is recommended.
Yes. To replace the grated coconut in the paste, use about 1/3 cup of thick coconut milk to help grind the cashews and spices. For the gravy, you can use 1 cup of thick coconut milk instead of 1.5 cups of water, adding it towards the end and simmering gently.
It pairs wonderfully with South Indian breads like Appam, Idiyappam (string hoppers), and Parotta. It also goes well with Chapati, Roti, or plain steamed rice.
Soaking the cashews and poppy seeds in hot water for at least 20 minutes is crucial. Using a high-power blender and adding water little by little while grinding also helps achieve a very smooth, creamy paste.
Leftover Muttai Korma can be stored in an airtight container in the refrigerator for up to 2-3 days. The gravy may thicken upon cooling; add a splash of hot water while reheating.
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