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Dimer Korma

Name: Dimer Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 6 pcs egg (hard-boiled, peeled, lightly slit); 2 pcs onion (medium, finely sliced); 0.5 cup yogurt (plain, whisked); 1 tbsp ginger-garlic paste; 2 pcs green chili (slit); 1 pcs bay leaf; 3 pcs green cardamom (lightly crushed); 3 pcs clove; 1 inch cinnamon; 1 pinch turmeric powder (for coating the eggs); 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 1 tsp sugar; 0.5 tsp salt; 2 tbsp mustard oil; 1 tbsp ghee; 1.25 cup water (for gravy)

RATING

4.4/5(105)

TASTE SCORE

8/10

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.

PREP

15m

COOK

30m

SERVES

2 EGGS AND ABOUT 1 CUP OF GRAVY

254 cal

SERVINGS

METHOD · 8 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the boiled eggs dry before frying so the mustard oil does not splutter.
2
Do not deep brown the onions; light golden keeps the korma delicate and Bengali-style.
3
Whisk the yogurt until completely smooth before adding, or the gravy can turn grainy.
4
Add the yogurt on low heat in small additions and keep stirring to prevent splitting.
5
If the gravy thickens too much after simmering, loosen it with a splash of hot water, not cold.
6
Let the finished korma rest for 2 minutes off the heat so the eggs absorb more of the masala.
7
This tastes even better after 30 minutes of standing, when the slit eggs soak up the spiced gravy.