Egg Korma

Name: Egg Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 6 pcs eggs; 1 l water (for boiling eggs); 2 tbsp oil; 2 pcs onion (medium, thinly sliced); 1 tbsp ginger-garlic paste; 0.5 cup yogurt (plain, whisked); 12 pcs cashews (soaked and ground with a little water); 1 pcs tomato (medium, finely chopped); 1 pcs green chili (slit); 1 pcs bay leaf; 2 pcs green cardamom; 3 pcs cloves; 1 inch cinnamon; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 0.5 tsp salt; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(95)

TASTE SCORE

9/10

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.

PREP

15m

COOK

30m

SERVES

2 EGGS AND ABOUT 1 CUP OF KORMA GRAVY

247 cal

SERVINGS

METHOD · 9 STEPS

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.

PRO TIPS

What to keep in mind.

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

1
Prick the boiled eggs lightly with a fork before adding them so the korma gravy clings better.
2
Whisk the yogurt until completely smooth and add it on low heat to prevent curdling.
3
Cook the onions only to light golden; very dark onions can make this mild korma taste bitter.
4
Grind the soaked cashews to a very fine paste so the gravy stays silky, not grainy.
5
Let the gravy simmer until oil shows at the edges; that is the cue the masala is properly cooked.
6
If making ahead, keep the eggs and gravy separate and combine during reheating for the best texture.

RECIPE VARIATIONS