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A creamy, aromatic Kashmiri korma where hard-boiled eggs are simmered in a luscious green gravy made from fresh coriander, yogurt, and fragrant spices. A unique and flavorful dish that's a departure from the usual red curries.
For 4 servings
Prepare Eggs & Green Paste
Shallow Fry Eggs (Optional but Recommended)
Sauté Aromatics & Cook Gravy Base
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A creamy, aromatic Kashmiri korma where hard-boiled eggs are simmered in a luscious green gravy made from fresh coriander, yogurt, and fragrant spices. A unique and flavorful dish that's a departure from the usual red curries.
This kashmiri recipe takes 45 minutes to prepare and yields 4 servings. At 379.93 calories per serving with 18.67g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Korma Gravy
Simmer Eggs and Finish
Replace the eggs with 250g of paneer cubes. Shallow fry the paneer until golden before adding it to the gravy.
Use 500g of chicken or mutton pieces. Sauté the meat after the onions until browned, then proceed with the recipe, adjusting cooking time until the meat is tender.
If you have a nut allergy, you can substitute the cashews with 2 tablespoons of roasted gram flour (besan) or melon seeds (magaz) to thicken the gravy.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Fresh coriander is packed with antioxidants, while spices like turmeric, ginger, and cloves have anti-inflammatory properties that help combat oxidative stress.
The use of curd provides probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut health.
Ingredients like garlic, ginger, and various spices are known for their immune-boosting properties, helping to strengthen the body's natural defenses.
Yes, it's a relatively healthy dish. Eggs are a great source of high-quality protein and essential nutrients. The gravy is made with fresh coriander, curd, and spices, which offer various health benefits. To make it healthier, you can reduce the amount of ghee used.
One serving of Egg Dhaniwal Korma (approximately 2 eggs with gravy) contains around 350-400 calories. This is an estimate and can vary based on the exact ingredients and amount of ghee used.
To make it vegan, you would need to replace the eggs with firm tofu or boiled potatoes, use a plant-based yogurt (like cashew or coconut yogurt), and substitute ghee with a neutral vegetable oil.
If the yogurt splits slightly, you can try to fix it by adding a slurry of 1 teaspoon of cornstarch or gram flour mixed with 2 tablespoons of water and simmering gently. The best prevention is to use room-temperature, full-fat yogurt and add it on very low heat while stirring constantly.
This korma pairs beautifully with Kashmiri breads like Sheermal or Bakarkhani, but also goes well with regular naan, roti, or plain steamed basmati rice.