Eggs in Korma
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
3 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Eggs & Korma Paste
- b.Using a fork or knife, gently prick the hard-boiled eggs or make 2-3 shallow slits on them. This helps them absorb the gravy.
- c.Heat 1 tsp of ghee from the measured amount in a pan. Add a pinch of turmeric and red chili powder, then shallow-fry the eggs for 2-3 minutes until they develop a light golden, slightly crisp layer. Remove and set aside.
- d.In the same pan, add 1 tbsp of ghee. Sauté the sliced onions on medium-low heat for 10-12 minutes until they are soft, translucent, and just starting to turn golden at the edges. Do not brown them.
- e.Drain the soaked cashews. In a high-speed blender, combine the sautéed onions, drained cashews, ginger-garlic paste, and green chilies. Add 3-4 tbsp of water and blend to a very smooth, fine paste.
- 2
Step 2
- a.Cook the Korma Gravy
- b.Heat the remaining ghee in the same pan over medium heat. Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-45 seconds until they become fragrant.
- c.Add the blended onion-cashew paste to the pan. Cook on low-medium heat for 8-10 minutes, stirring frequently, until the paste thickens, darkens slightly, and you see ghee separating from the sides.
- d.Add the powdered spices: turmeric powder, red chili powder, and coriander powder. Sauté for another minute until the raw smell disappears.
- e.Turn the heat to the absolute lowest setting. Add the whisked yogurt and stir continuously and vigorously for 2-3 minutes to prevent it from curdling. Cook until the ghee separates from the masala again.
- 3
Step 3
- a.Simmer and Finish the Curry
- b.Pour in 1.5 cups of warm water and add salt. Stir well to combine, scraping any bits from the bottom of the pan. Bring the gravy to a gentle simmer.
- c.Gently place the fried eggs into the gravy. Cover the pan and let it simmer on low heat for 6-8 minutes, allowing the eggs to soak in the flavors of the korma.
- d.Uncover and stir in the garam masala, crushed kasuri methi, and optional fresh cream. Mix gently and cook for one more minute.
- e.Turn off the heat. Garnish with freshly chopped coriander leaves. Let the curry rest for 5-10 minutes before serving for the flavors to meld beautifully.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For an ultra-smooth gravy, soak the cashews in hot water for at least 30 minutes before blending.
- 2The key to a pale, authentic korma is to sauté the onions until soft and translucent, not browned. This ensures a creamy, sweet base.
- 3To prevent the yogurt from splitting, ensure it's at room temperature and whisked well. Always add it on the lowest heat while stirring continuously.
- 4Using warm water to adjust the gravy consistency helps maintain the temperature and prevents the fats from separating.
- 5For a richer flavor, you can add a tablespoon of kewra water or a few strands of saffron (soaked in warm milk) at the end.
Adapt it for your goals.
Protein Variation
Replace eggs with 200g of paneer cubes, 2 large boiled and cubed potatoes, or a cup of mixed vegetables like carrots, peas, and beans.
Richer GravyRicher Gravy
Add 1 tablespoon of blanched almond paste along with the cashew paste for a richer, more complex flavor and texture.
Nut Free VersionNut-Free Version
For a nut-free korma, substitute the cashews with 2 tablespoons of soaked poppy seeds (khus khus) and 2 tablespoons of melon seeds (magaz).
Spicier KormaSpicier Korma
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.
Why this is on our healthy list.
Excellent Source of Protein
Eggs and yogurt provide high-quality, complete protein, which is essential for muscle repair, building new tissues, and supporting overall body function.
Rich in Healthy Fats
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.
Immunity-Boosting Spices
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.
Frequently asked questions
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.