Egg Korma
Boiled eggs tucked into a rich, gently spiced korma gravy with onions, yogurt, and whole spices. This North Indian style curry is comforting, full of flavor, and perfect with roti, naan, or a small serving of rice.
For 4 servings
- boil · ~12 min
Boil and peel the eggs.
1.Add eggs and 1 liter water to a pot and bring to a boil.2.Cook for 10 minutes until the eggs are hard-boiled.3.Drain, cool the eggs under running water, and peel them.TIPMake a few tiny nicks in the whites later if you want the gravy to coat the eggs better. - prep · ~5 min
Prepare the cashew paste and base ingredients.
1.Grind the soaked cashews with a little water to a smooth paste.2.Slice the onion thinly, chop the tomato, slit the green chili, and whisk the yogurt until smooth.3.Keep the whole spices and ground spices measured and ready. - saute · ~8 min
Cook the onions and whole spices.
1.Heat oil in a pan over medium heat.2.Add bay leaf, green cardamom, cloves, and cinnamon and cook for 20-30 seconds.3.Add sliced onion and cook until light golden, 6-8 minutes.TIPKeep the heat medium so the onions turn sweet and golden without burning. - saute · ~5 min
Build the korma masala.
1.Add ginger-garlic paste and green chili and cook for 1 minute.2.Add tomato and cook until soft, 3-4 minutes.3.Stir in coriander powder, cumin powder, turmeric powder, red chili powder, and salt. - mix · ~3 min
Add the yogurt and cashew paste.
Lower the heat and stir in the yogurt a little at a time so it stays smooth. Add the cashew paste and mix well until the masala looks creamy and slightly thick.
TIPLow heat keeps the yogurt from splitting. - simmer · ~7 min
Simmer the gravy.
Pour in 1 cup water and bring the gravy to a gentle simmer. Cook for 5-7 minutes, stirring now and then, until the oil starts to rise lightly at the edges.
- simmer · ~4 min
Add the eggs and finish the korma.
Add the boiled eggs to the gravy and turn them gently to coat. Sprinkle in garam masala and simmer for 3-4 minutes so the eggs absorb the flavor.
- garnish
Garnish with coriander leaves.
- serve
Serve the egg korma hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Prick the boiled eggs lightly with a fork before adding them so the korma gravy clings better.
- 2Whisk the yogurt until completely smooth and add it on low heat to prevent curdling.
- 3Cook the onions only to light golden; very dark onions can make this mild korma taste bitter.
- 4Grind the soaked cashews to a very fine paste so the gravy stays silky, not grainy.
- 5Let the gravy simmer until oil shows at the edges; that is the cue the masala is properly cooked.
- 6If making ahead, keep the eggs and gravy separate and combine during reheating for the best texture.
Adapt it for your goals.
Low-oil
Use 1 tablespoon oil and cook the onions a little slower with a splash of water; good for a lighter everyday version.
spicierSpicier
Add an extra green chili or a bit more red chili powder if you want the rich gravy to have more heat.
onion paste styleOnion-paste-style
Blend the sautéed onions before adding yogurt and cashew paste for a smoother, restaurant-style korma texture.
shahi styleShahi-style
Add a spoon of cream at the end for a richer, more festive korma with a softer finish.
Why this is on our healthy list.
Protein-Rich Main Dish
Eggs make this curry filling and satisfying, helping turn the korma into a substantial vegetarian meal.
Good Fats From Cashews
Cashews add richness along with beneficial fats, giving body to the gravy without relying only on cream.
Spice-Based Flavor Depth
Coriander, cumin, turmeric, cloves, cinnamon, and cardamom bring strong flavor so the dish feels full and aromatic with moderate oil.
Includes Fermented Dairy
Yogurt adds tang and creaminess while contributing dairy-based nourishment to the sauce.
Frequently asked questions
Usually the heat was too high or the yogurt was added too quickly. Lower the heat, whisk the yogurt well, and stir it in gradually.
