Egg Dhaniwal Korma

Name: Egg Dhaniwal Korma
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 4 pcs egg (hard-boiled, peeled); 2 pcs onion (medium, roughly chopped); 100 g coriander leaves (fresh, washed, roughly chopped, stems included); 1 cup yogurt (full-fat, whisked until smooth); 1 inch ginger (peeled, roughly chopped); 4 pcs garlic (cloves, peeled); 2 pcs green chili (slit lengthwise); 2 tbsp ghee; 2 tbsp oil (for shallow frying eggs); 1 tsp cumin seeds; 3 pcs green cardamom (lightly crushed); 3 pcs cloves; 1 inch cinnamon (stick); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 0.5 tsp salt; 0.5 cup water (for grinding coriander paste, plus more for gravy)

RATING

4.2/5(31)

TASTE SCORE

8/10

Hard-boiled eggs swimming in a rich, creamy gravy fragrant with fresh coriander, yogurt, and warm spices. This mild North Indian korma gets its vibrant green hue and earthy aroma from a freshly ground coriander paste. A comforting dish perfect for a special lunch, paired with naan or steamed rice.

PREP

20m

COOK

30m

SERVES

2 EGGS WITH GRAVY

271 cal

SERVINGS

METHOD · 8 STEPS

prep · ~2 min
Prepare the coriander paste.
1.In a blender, combine the fresh coriander leaves with 0.5 cup water.
2.Blend to a smooth, vibrant green paste. Set aside.
fry · ~4 min
Shallow fry the boiled eggs.
1.Heat 2 tbsp oil in a heavy-bottomed pan over medium heat.
2.Gently add the whole boiled eggs and shallow fry, turning occasionally, until lightly browned all over (3-4 minutes).
3.Remove with a slotted spoon and set aside on a plate.
TIPMake sure the eggs are completely dry before frying to prevent oil splattering.
temper · ~1 min
Bloom the whole spices.
1.In the same pan, add the ghee and let it melt over medium-low heat.
2.Add cumin seeds, green cardamom, cloves, and cinnamon stick.
3.Sauté for 30-40 seconds until the spices are fragrant and the cumin sizzles.
saute · ~10 min
Sauté the onions, ginger, and garlic.
1.Add the chopped onions to the pan and sauté until golden brown (7-8 minutes), stirring often.
2.Add the chopped ginger and garlic cloves. Cook for another 2 minutes until the raw smell disappears.
TIPSprinkle a pinch of salt on the onions to help them brown faster.
saute · ~7 min
Cook the coriander paste.
1.Pour the prepared coriander paste into the pan.
2.Add the slit green chilies.
3.Stir well and cook on medium heat for 5-7 minutes until the paste thickens and the raw green smell fades.
simmer · ~5 min
Build the korma gravy.
1.Turn the heat to low. Stir in the turmeric powder and red chili powder.
2.Slowly add the whisked yogurt, stirring continuously to prevent curdling.
3.Once the yogurt is fully incorporated, add 0.25 cup water to reach desired consistency.
4.Add salt and garam masala. Mix well and let the gravy simmer gently for 5 minutes.
TIPKeep the heat low when adding yogurt and stir constantly — high heat will cause it to split.
simmer · ~7 min
Add the eggs and finish the dish.
1.Gently place the fried eggs into the simmering gravy. You can leave them whole or halve them for easier serving.
2.Spoon some gravy over the eggs to coat them.
3.Cover the pan and cook on low heat for 5-7 minutes, allowing the eggs to absorb the flavors.
garnish · ~2 min
Rest briefly and garnish with fresh coriander.
Turn off the heat. Let the korma rest for 2 minutes. Garnish with a few fresh coriander leaves and serve hot.

PRO TIPS

What to keep in mind.

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

1
Dry the boiled eggs thoroughly with a paper towel before frying to prevent oil splatter.
2
Sprinkle a pinch of salt on the onions while sautéing to help them brown faster and evenly.
3
Keep the heat low when adding whisked yogurt to the gravy and stir continuously to avoid curdling.
4
For a thicker, richer gravy, cook the coriander paste until it leaves the sides of the pan.
5
Halve the fried eggs just before serving so they absorb more of the fragrant gravy.
6
This korma tastes even better the next day — make it ahead and reheat gently on the stovetop.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Swap 2 of the whole eggs for 4 extra egg whites (hard-boiled separately) to boost protein and reduce fat. Great for post-workout meals.

vegan

Vegan

Replace boiled eggs with pan-fried tofu steaks or potato-and-pea koftas, use coconut yogurt or cashew cream, and substitute ghee with neutral oil.

low oil

Low-oil

Skip shallow-frying the eggs; instead, add them raw into the simmering gravy and cook 10 minutes until set. Omit the extra 2 tbsp oil altogether.

spicier

Spicier

Increase green chilies to 4-5 and add 1/2 tsp Kashmiri red chili powder for intense heat and a deeper red color.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Protein

Eggs provide high-quality complete protein, supporting muscle repair and keeping you full longer.

✓

Good Source of Probiotics

Full-fat yogurt in the gravy supplies live cultures that promote a healthy gut microbiome.

✓

Antioxidant-Rich Herbs and Spices

Fresh coriander, turmeric, and cumin contain compounds that fight inflammation and oxidative stress.

✓

Contains Digestive-Friendly Spices

Cumin, cardamom, and ginger are traditionally used to aid digestion and reduce bloating.

QUESTIONS?

Frequently asked questions

Fresh coriander is strongly recommended for the best flavor and vibrant green color. Store-bought paste often has a duller taste and may contain preservatives.

PAIRS WELL WITH