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A luxurious and creamy Bengali curry made with rich duck eggs simmered in a fragrant, nutty gravy of yogurt, cashews, and aromatic spices. This decadent dish is a wonderful alternative to the usual chicken egg curry and pairs perfectly with pulao or naan.
For 4 servings
Prepare Eggs & Korma Paste
Sauté the Eggs
Build the Korma Base
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A luxurious and creamy Bengali curry made with rich duck eggs simmered in a fragrant, nutty gravy of yogurt, cashews, and aromatic spices. This decadent dish is a wonderful alternative to the usual chicken egg curry and pairs perfectly with pulao or naan.
This bengali recipe takes 50 minutes to prepare and yields 4 servings. At 487.76 calories per serving with 21.8g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Create the Gravy
Simmer and Finish
Use 8 regular chicken eggs instead of duck eggs. The cooking time for boiling chicken eggs is slightly less, around 8-10 minutes.
For a more traditional and richer Bengali korma, add 1 tablespoon of poppy seed paste (posto bata) along with the cashew paste.
If you have a nut allergy, you can replace the cashews with an equal amount of melon seeds (magaz) or a mix of melon and poppy seeds.
Replace duck eggs with firm tofu cubes or boiled potatoes. Use a plant-based yogurt (like coconut or cashew yogurt) and replace ghee with a neutral oil.
Duck eggs are a fantastic source of high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance. Each duck egg contains more protein than a standard chicken egg.
The combination of cashew nuts and ghee provides monounsaturated and polyunsaturated fats. These healthy fats are important for brain health and can help in absorbing fat-soluble vitamins.
Duck eggs are packed with a higher concentration of vitamins and minerals than chicken eggs, including Vitamin B12, Vitamin A, selenium, and iron, which support energy production and red blood cell formation.
A single serving of Duck Egg Korma contains approximately 480-550 calories. The exact count can vary based on the size of the eggs and the amount of oil and ghee used.
Duck Egg Korma is a rich and decadent dish, best enjoyed in moderation. It's high in protein and healthy fats from the eggs and cashews. However, it is also high in calories and saturated fat from the ghee. It can be part of a balanced diet when consumed occasionally.
Absolutely! Chicken eggs are a great substitute. Use the same quantity (8 eggs) and follow the recipe as is. Just remember to boil them for a slightly shorter time, about 8-10 minutes.
Gravy with yogurt can split if the temperature is too high or if it's not stirred continuously. To prevent this, always lower the heat to a minimum before adding the whisked, room-temperature yogurt, and stir constantly until it's fully incorporated.
This is a traditionally mild korma. To add heat, you can add 1-2 slit green chilies along with the whole spices, or add a small amount of regular red chili powder along with the Kashmiri chili powder.
Duck Egg Korma pairs beautifully with aromatic rice dishes like Basanti Pulao or plain steamed Basmati rice. It also goes very well with Indian breads like Naan, Paratha, or Luchi.