Duck Egg Korma
Rich, creamy hard-boiled duck eggs nestled in a mildly spiced, golden korma gravy. The large, luxurious yolks of duck eggs make this North Indian-inspired dish feel extra indulgent, while a fragrant paste of almonds, yogurt, and spices keeps the gravy silky smooth without any heavy cream. Perfect for special brunches or festive dinners.
For 4 servings
- prep · ~10 min
Hard-boil, peel, and lightly fry the duck eggs.
1.Bring a pot of water to a boil. Add duck eggs and boil for 10 minutes.2.Transfer eggs to an ice bath, cool completely, then peel carefully.3.Heat 1 tbsp oil in the pan over medium heat.4.Gently fry the boiled eggs, turning occasionally, until golden spots appear (2-3 min). Remove and set aside.TIPDuck egg shells are thicker than chicken eggs; crack gently and peel under running water for best results. - prep · ~15 min
Prepare the almond-yogurt paste.
1.Soak almonds in hot water for 15 minutes, then peel the skins.2.In a blender, combine the peeled almonds and whisked yogurt.3.Blend into a smooth, creamy paste. Set aside.TIPMake sure the yogurt is at room temperature before blending to prevent it from splitting when added to the hot pan. - fry · ~15 min
Caramelize the onions until deeply golden.
1.Heat the remaining 1 tbsp oil and 1 tbsp ghee in the same pan on medium heat.2.Add the sliced onions and cook, stirring often, until rich golden brown (12-15 min).3.Remove half the fried onions and set aside for garnish.TIPPatience is key — slowly caramelizing the onions creates the rich, sweet base that defines a great korma. - temper · ~1 min
Bloom the whole spices.
1.Add bay leaves, crushed cardamom, cinnamon, and cloves to the caramelized onions.2.Sauté for 30-40 seconds until the spices release their aroma. - saute · ~2 min
Build the aromatic base.
1.Add ginger paste, garlic paste, and slit green chilies to the pan.2.Sauté for 1 minute until the raw smell disappears.3.Sprinkle in turmeric powder, red chili powder, cumin powder, and salt. Stir for 30 seconds.TIPStir continuously and keep the heat low so the powdered spices don't burn. - simmer · ~12 min
Incorporate the almond-yogurt paste and simmer the gravy.
1.Lower the heat to the minimum setting.2.Stir in the almond-yogurt paste slowly, stirring continuously to avoid curdling.3.Add the hot water and stir well to combine.4.Bring the gravy to a gentle simmer and cook for 10-12 minutes, stirring occasionally, until the oil begins to separate at the edges.TIPKeep the heat low after adding yogurt; high heat will cause the yogurt to split and the gravy to become grainy. - simmer · ~6 min
Add the duck eggs and finish the dish.
1.Gently place the fried duck eggs into the simmering gravy.2.Spoon some gravy over the eggs to coat them.3.Cover and simmer for 5-6 minutes so the eggs absorb the flavors.4.Sprinkle garam masala over the top and gently stir.TIPMake a small slit in each egg before adding if you want the spiced gravy to penetrate deeper into the white. - garnish
Garnish with fried onions and coriander leaves. Serve hot.
Transfer the korma to a serving bowl. Scatter the reserved crispy fried onions over the top, followed by a generous sprinkle of fresh coriander leaves. Serve immediately with naan, roti, or steamed basmati rice.
TIPA final drizzle of a few drops of ghee on top just before serving elevates the aroma.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Peel duck eggs under cold running water to remove the thicker shell easily.
- 2Use room-temperature yogurt to prevent curdling when blending with almonds.
- 3Fry the boiled duck eggs until golden spots appear for added texture and flavor.
- 4Caramelize onions on low heat for 12-15 minutes for a sweet, rich korma base.
- 5Stir continuously when adding the almond-yogurt paste to keep the gravy smooth.
- 6Make a small slit in each egg before simmering to let the gravy penetrate the whites.
- 7Drizzle a few drops of ghee just before serving to boost the dish's aroma.
Adapt it for your goals.
Chicken egg korma
Substitute duck eggs with 6 hard-boiled chicken eggs for a more common, lighter alternative that still delivers a satisfying korma experience.
veganVegan
Replace duck eggs with pan-fried tofu or potato cubes, and substitute yogurt with coconut yogurt for a plant-based version with a subtle tropical twist.
low fatLow-fat
Use only oil and skip the ghee, and replace the almond-yogurt paste with a cashew-oat milk blend to reduce fat while keeping the gravy creamy.
spicierSpicier
Add 1 extra green chili and 1/2 tsp red chili powder for those who prefer a bolder, more moderate heat in their korma.
nut freeNut-free
Replace soaked almonds with sunflower seeds or pumpkin seeds blended with yogurt for a nut-free gravy that stays smooth and creamy.
Why this is on our healthy list.
Rich in Duck Egg Nutrients
Duck eggs provide higher concentrations of vitamin B12, selenium, and iron than chicken eggs, supporting energy metabolism and immune function.
Good Source of Healthy Fats
Ghee and almonds supply monounsaturated fats and omega-3s, which are beneficial for heart health when consumed in moderation.
Contains Probiotic Properties
Yogurt provides live cultures that can support digestive health and enhance the overall nutrient profile of the dish.
High-Quality Protein
Duck eggs and almonds together offer a solid source of complete protein, aiding in muscle repair and satiety.
Frequently asked questions
Yes, use 6 hard-boiled chicken eggs instead. Cook for 8 minutes instead of 10 and skip the frying step for a quicker version.
