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A luxurious and creamy curry featuring hard-boiled eggs simmered in a rich gravy made from yogurt, nuts, and aromatic spices. This classic Hyderabadi dish is perfect with naan or biryani.
For 4 servings
Prepare Eggs and Korma Paste
Fry Onions (Make Birista)
Build the Masala Base
A luxurious and creamy curry featuring hard-boiled eggs simmered in a rich gravy made from yogurt, nuts, and aromatic spices. This classic Hyderabadi dish is perfect with naan or biryani.
This hyderabadi recipe takes 50 minutes to prepare and yields 4 servings. At 385.19 calories per serving with 16.83g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Create the Korma Gravy
Simmer and Finish
Replace the eggs with 250g of paneer cubes or parboiled potatoes for a delicious vegetarian korma. Lightly fry the paneer or potatoes before adding them to the gravy.
For an even more luxurious and creamy texture, stir in 2-3 tablespoons of heavy cream or fresh cream (malai) at the end, along with the garam masala.
Add 2-3 slit green chilies along with the ginger-garlic paste for an extra kick of heat.
Eggs are a complete protein source, essential for muscle repair, growth, and overall body function. This dish provides a substantial protein boost.
The use of almonds and cashew nuts contributes monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels.
The curd (yogurt) used in the gravy is a natural probiotic, which helps in maintaining a healthy balance of gut bacteria, aiding digestion and boosting immunity.
This korma is packed with spices and nuts that are good sources of essential minerals like magnesium, manganese, and iron, which play vital roles in energy production and bone health.
One serving of Hyderabadi Egg Korma contains approximately 480-550 calories, depending on the amount of oil and the fat content of the curd used. It's a rich dish due to the nuts, oil, and eggs.
It can be part of a balanced diet. It's an excellent source of protein from eggs and provides healthy fats from nuts. However, it is also high in calories and fat, so it's best enjoyed in moderation, especially if you are monitoring your calorie intake.
Curdling usually happens if the curd is added on high heat or isn't whisked properly. To prevent this, always use full-fat curd at room temperature, whisk it well, and add it on the lowest heat while stirring constantly. If it has already curdled slightly, you can try blending the gravy with an immersion blender to make it smoother, though the texture might not be perfect.
Yes, you can. Poppy seeds add a specific nutty flavor and thickness, but if you don't have them, you can simply omit them or add a few more cashews or a tablespoon of melon seeds (magaz) to achieve a similar consistency.
Absolutely. You can prepare the korma gravy (up to the point before adding water and eggs) and store it in an airtight container in the refrigerator for up to 2 days. When ready to serve, simply reheat the gravy, add water to adjust consistency, and then add the boiled eggs to simmer.
This recipe goes great with these complete meals
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