Dimer Korma
Hard-boiled eggs simmer in a gently spiced Bengali-style korma with onion, yogurt, and a touch of sweetness. The gravy is rich without being heavy, making it lovely with pulao, roti, or plain rice.
For 4 servings
- prep · ~12 min
Boil and prepare the eggs.
1.Boil the eggs until hard-boiled, then cool, peel, and make a few light slits on each egg.2.Sprinkle the eggs with the turmeric powder and a small pinch of the salt.3.Set them aside while you start the gravy.TIPLight slits help the eggs absorb the gravy and stop them from bursting while frying. - fry · ~3 min
Lightly fry the eggs.
Heat the mustard oil in a kadai until it just begins to smoke lightly, then lower the heat. Fry the eggs for 1 to 2 minutes, turning gently, until lightly blistered. Remove to a plate.
TIPKeep the heat medium once the oil is hot so the eggs color without turning rubbery. - saute · ~8 min
Cook the whole spices and onions.
1.Add the ghee to the same pan.2.Add bay leaf, green cardamom, clove, and cinnamon and cook until fragrant, about 20 seconds.3.Add the sliced onion and cook until soft and light golden, 6 to 8 minutes. - saute · ~3 min
Build the korma base.
1.Add the ginger-garlic paste and green chili, then cook for 1 minute until the raw smell fades.2.Add red chili powder, coriander powder, cumin powder, sugar, and the remaining salt.3.Stir in 2 tablespoons of water and cook the masala for 1 to 2 minutes so the spices do not burn. - mix · ~3 min
Add the yogurt.
Lower the heat and add the whisked yogurt a little at a time, stirring continuously so it blends smoothly into the masala. Cook for 2 minutes until the gravy base looks creamy.
TIPLow heat and constant stirring keep the yogurt from splitting. - simmer · ~10 min
Simmer the eggs in the gravy.
1.Pour in the water and bring the gravy to a gentle simmer.2.Add the fried eggs and spoon the gravy over them.3.Cover and simmer for 8 to 10 minutes until the flavors come together and the gravy thickens slightly. - garnish · ~2 min
Finish with garam masala.
Sprinkle the garam masala over the korma and give the pan a gentle swirl. Let it sit off the heat for 2 minutes before serving.
- serve
Serve the dimer korma hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the boiled eggs dry before frying so the mustard oil does not splutter.
- 2Do not deep brown the onions; light golden keeps the korma delicate and Bengali-style.
- 3Whisk the yogurt until completely smooth before adding, or the gravy can turn grainy.
- 4Add the yogurt on low heat in small additions and keep stirring to prevent splitting.
- 5If the gravy thickens too much after simmering, loosen it with a splash of hot water, not cold.
- 6Let the finished korma rest for 2 minutes off the heat so the eggs absorb more of the masala.
- 7This tastes even better after 30 minutes of standing, when the slit eggs soak up the spiced gravy.
Adapt it for your goals.
Low-oil
Skip frying the eggs and reduce the ghee slightly for a lighter korma that still keeps the onion-yogurt gravy intact.
spicierSpicier
Add an extra green chili or a little more red chili powder if you want a sharper heat against the mild sweetness.
potato addedPotato-added
Add fried potato halves along with the eggs for a more festive Bengali-style curry that stretches the dish further.
no gheeNo-ghee
Use only mustard oil for a more pronounced pungent flavor and a dairy-free finish apart from the yogurt.
Why this is on our healthy list.
Protein-Rich Main
Eggs make this korma satisfying and provide quality protein that helps turn the curry into a filling meal.
Fermented Dairy Goodness
Yogurt adds creaminess along with cultured dairy, offering a gentler richness than a cream-heavy gravy.
Spice-Based Flavor
Cardamom, clove, cinnamon, ginger, garlic, and chilies build depth and aroma without needing a lot of heavy ingredients.
Frequently asked questions
This usually happens if the heat is too high or the yogurt is added too quickly. Lower the heat, whisk the yogurt well, and stir it in gradually.
