Hard-boiled eggs simmered in a luxurious, creamy gravy made from cashews, yogurt, and aromatic spices. This Mughlai classic is rich, mildly spiced, and perfect with naan or pulao for a special meal.
Prep20m
Cook30m
Soak15m
Servings4
Serving:2 eggs2 eggs and about 1 cup of korma gravy757 cal
Hard-boil the eggs for 10-12 minutes. Transfer to an ice bath, then peel them carefully. Prick each egg a few times with a fork or toothpick and set aside. This helps them absorb the gravy.
Soak the cashews and almonds in 1/2 cup of hot water for 15-20 minutes. If using almonds with skin, blanch and peel them before soaking.
Whisk the curd in a bowl until it is completely smooth and free of lumps. Set aside.
2
Make the Birista and Korma Paste
Heat 2 tablespoons of ghee in a heavy-bottomed pan or kadai over medium heat. Add the thinly sliced onions.
Fry the onions, stirring frequently, for 12-15 minutes until they are uniformly deep golden brown and crisp (this is called 'birista'). Do not burn them. Remove the fried onions with a slotted spoon and spread them on a plate to cool.
In a blender jar, add the cooled fried onions, the soaked cashews and almonds (along with their soaking water), and grind to a very smooth, fine paste. Add a splash of extra water if needed to facilitate grinding.
Hard-boiled eggs simmered in a luxurious, creamy gravy made from cashews, yogurt, and aromatic spices. This Mughlai classic is rich, mildly spiced, and perfect with naan or pulao for a special meal.
This mughlai recipe takes 50 minutes to prepare and yields 4 servings. At 757.16 calories per serving with 32.07g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
In the same pan, heat the remaining 1 tablespoon of ghee. Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
Add the ginger-garlic paste and cook for about a minute until the raw aroma disappears.
Add the prepared onion-nut paste to the pan. Cook on low-medium heat, stirring continuously, for 5-7 minutes until the paste thickens and you see ghee separating from the sides.
Add the spice powders: turmeric, Kashmiri red chili, and coriander powder. Sauté for another minute until well combined and fragrant.
4
Build the Korma Gravy
Reduce the heat to the absolute lowest setting. Slowly add the whisked curd, a little at a time, while stirring constantly. This is crucial to prevent the curd from splitting.
Once the curd is fully incorporated, increase the heat to low-medium and cook for 3-4 minutes until the oil starts to surface again.
Pour in 1.5 cups of warm water and add salt. Stir well to combine. Bring the gravy to a gentle simmer.
5
Simmer and Finish
Gently slide the pricked, hard-boiled eggs into the simmering gravy.
Cover the pan and let the korma cook on low heat for 8-10 minutes. This allows the eggs to absorb the rich flavors of the gravy.
Turn off the heat. Stir in the garam masala, crushed kasuri methi, and the optional kewra water for that classic Mughlai fragrance.
Garnish with freshly chopped coriander leaves. Let the korma rest for at least 10 minutes before serving to allow the flavors to meld. Serve hot with naan, roti, or pulao.
Pro Tips
1Frying the onions to a deep golden brown (birista) is the most critical step for the authentic korma flavor and color. Be patient and fry on medium heat.
2Always use full-fat, room-temperature yogurt and add it on low heat while stirring constantly to ensure a smooth, creamy gravy without any curdling.
3For an even richer korma, you can add 2-3 tablespoons of fresh cream at the end or replace half of the water with milk.
4Do not skip pricking the boiled eggs. It makes a huge difference in how flavorful they become.
5Let the korma rest for at least 10 minutes before serving. This helps the flavors to deepen and meld together beautifully.
Recipe Variations
Paneer Korma
Paneer Korma
Replace the eggs with 250g of paneer cubes. Lightly pan-fry the paneer before adding it to the gravy in the final step.
Vegetable Korma
Vegetable Korma
Use a mix of vegetables like carrots, peas, beans, and potatoes instead of eggs. Parboil the vegetables before adding them to the gravy.
Richer Paste
Richer Paste
For a more decadent version, add 1 tablespoon of soaked poppy seeds (khus khus) or melon seeds (magaz) to the blender along with the nuts and onions.
Chicken Korma
Chicken Korma
Substitute eggs with 500g of bone-in chicken pieces. Sauté the chicken after the ginger-garlic paste until lightly browned, then proceed with adding the korma paste and cook until the chicken is tender.
Health Benefits
✨
Excellent Protein Source
Eggs are a complete protein, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
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Rich in Healthy Fats
The use of almonds and cashews provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels.
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Supports Bone Health
Both eggs and curd are good sources of Vitamin D and calcium, which are crucial nutrients for building and maintaining strong, healthy bones.
Frequently Asked Questions
How many calories are in one serving of Egg Korma?
One serving of Egg Korma (approximately 2 eggs and gravy) contains around 380-420 calories, depending on the amount of ghee and the fat content of the curd used. It's a rich dish best enjoyed in moderation.
Is Egg Korma healthy?
Egg Korma can be part of a healthy diet. It is an excellent source of protein from eggs and provides healthy fats from nuts. However, its creamy nature and the use of ghee make it calorie-dense. To make it healthier, you can reduce the amount of ghee and use low-fat yogurt.
My korma gravy curdled. What did I do wrong?
Curdling usually happens when cold yogurt is added to a hot pan or if it's not whisked properly. To prevent this, always use well-whisked, room-temperature yogurt and add it on the lowest heat while stirring continuously until it's fully incorporated.
Can I make this korma without nuts?
Yes, for a nut-free version, you can substitute the cashews and almonds with a paste of 1.5 tablespoons of poppy seeds (khus khus) or melon seeds (magaz) soaked in warm water. The texture will be slightly different but still creamy and delicious.
Can I make Egg Korma ahead of time?
Absolutely! Egg Korma tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water if the gravy has thickened too much.
