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Hard-boiled eggs simmered in a luxuriously creamy and fragrant cashew-based gravy. This Mughlai-inspired curry is rich, mildly spiced, and perfect for a special meal with naan or pulao.
For 4 servings
Prepare the Eggs & Korma Paste
Cook the Korma Gravy
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Hard-boiled eggs simmered in a luxuriously creamy and fragrant cashew-based gravy. This Mughlai-inspired curry is rich, mildly spiced, and perfect for a special meal with naan or pulao.
This mughlai recipe takes 50 minutes to prepare and yields 4 servings. At 361.99 calories per serving with 16.65g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer and Finish the Curry
Replace eggs with 200g of paneer cubes, 2 large boiled and cubed potatoes, or a cup of mixed vegetables like carrots, peas, and beans.
Add 1 tablespoon of blanched almond paste along with the cashew paste for a richer, more complex flavor and texture.
For a nut-free korma, substitute the cashews with 2 tablespoons of soaked poppy seeds (khus khus) and 2 tablespoons of melon seeds (magaz).
Increase the number of green chilies to 3-4 and add 1/4 tsp of black pepper powder along with the garam masala for a spicier kick.
Eggs and yogurt provide high-quality, complete protein, which is essential for muscle repair, building new tissues, and supporting overall body function.
Cashew nuts and ghee contribute monounsaturated and saturated fats that provide sustained energy, support brain health, and aid in the absorption of fat-soluble vitamins.
The blend of spices like turmeric, ginger, garlic, and cloves contains powerful anti-inflammatory and antioxidant compounds that help strengthen the immune system and fight cellular damage.
One serving of Eggs in Korma contains approximately 390-420 calories, depending on the amount of ghee and cream used. This estimate includes two eggs and a portion of the gravy.
Eggs in Korma is a rich and indulgent dish due to the use of ghee, cashews, and cream. While it is high in protein and healthy fats, it is also calorie-dense. It can be enjoyed as part of a balanced diet in moderation, perhaps for special occasions.
The most common reason for a korma gravy splitting is adding cold yogurt to a hot pan or cooking it on high heat. To prevent this, always use full-fat yogurt at room temperature, whisk it until smooth, and add it to the pan only after reducing the heat to its lowest setting. Stir continuously until it's well incorporated.
This specific recipe relies heavily on eggs and dairy. To make a vegan version, you would need to replace the eggs with firm tofu or boiled potatoes, use a neutral oil instead of ghee, and substitute the curd and cream with plant-based alternatives like cashew yogurt and cashew cream.
Yes, the korma gravy can be prepared a day in advance and stored in an airtight container in the refrigerator. When ready to serve, gently reheat the gravy on low heat, adding a splash of water if it's too thick, and then add the hard-boiled eggs to warm through.
This creamy curry pairs wonderfully with Indian breads like Naan, Roti, or Sheermal. It also goes very well with aromatic rice dishes such as Jeera Rice or a simple Pulao.