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A rich, creamy egg korma with boiled eggs, wrapped in a flaky paratha with crisp onions. This Mughlai-inspired roll is a decadent and satisfying meal, perfect for lunch or a hearty snack.
For 4 servings
Prepare Key Components (20 mins)
Create the Korma Base (12 mins)
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A rich, creamy egg korma with boiled eggs, wrapped in a flaky paratha with crisp onions. This Mughlai-inspired roll is a decadent and satisfying meal, perfect for lunch or a hearty snack.
This mughlai recipe takes 50 minutes to prepare and yields 4 servings. At 667.88 calories per serving with 24.63g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finish the Egg Korma (10 mins)
Cook the Parathas (8 mins)
Assemble the Rolls (5 mins)
Replace the boiled eggs with fried paneer cubes or boneless chicken pieces (cooked along with the gravy) to make Paneer Korma Roll or Chicken Korma Roll.
Instead of whole wheat parathas, use laccha parathas for extra flakiness, or a simple whole wheat roti for a lighter version.
Add a tablespoon of tamarind chutney during assembly for a sweet and sour taste, or a sprinkle of finely chopped fresh mint leaves for extra freshness.
For a vegan-friendly version, replace eggs with firm tofu cubes (pan-fried until golden) and use a plant-based yogurt (like cashew or coconut yogurt) for the gravy.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The whole wheat parathas are rich in complex carbohydrates and fiber, which release energy slowly, keeping you full and energized for longer.
Cashew nuts contribute monounsaturated fats, which are beneficial for heart health by helping to lower bad cholesterol levels.
Yogurt is a natural probiotic that introduces beneficial bacteria to your gut, aiding digestion and improving overall gut health.
One Egg Korma Roll contains approximately 650-750 calories, making it a substantial and filling meal. The calories come from the paratha, eggs, nuts, and oils used in the rich korma gravy.
It's a balanced meal providing protein from eggs, carbohydrates from the paratha, and healthy fats from cashews. However, it is calorie-dense due to the use of ghee, oil, and nuts. It's best enjoyed as a hearty, occasional treat rather than a daily meal, especially if you are monitoring your calorie intake.
Yes, you can. The egg korma can be prepared a day ahead and stored in the refrigerator; just reheat it gently before assembling. The paratha dough can also be made in advance and refrigerated for up to 24 hours.
Yogurt curdles when exposed to high heat suddenly. To prevent this, always ensure the pan is on the lowest possible heat setting before adding the yogurt. Also, use full-fat yogurt at room temperature and whisk it thoroughly until smooth before slowly incorporating it while stirring constantly.
Yes, you can make it gluten-free by substituting the whole wheat flour for the paratha with a gluten-free all-purpose flour blend. The korma gravy itself is naturally gluten-free.
The Egg Korma Roll is a complete meal on its own. However, if you'd like a side, a simple kachumber salad (chopped cucumber, tomato, onion) or a side of mint chutney would be a refreshing accompaniment.