Mutta Korma
A creamy and fragrant egg curry from Kerala, made with a rich coconut and cashew paste. Hard-boiled eggs are simmered in a mildly spiced gravy, perfect with appam or parotta.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Prepare Eggs and Korma Paste
- b.Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10 minutes for hard-boiled. Drain, cool under running cold water, peel, and make 2-3 shallow slits on each egg. Set aside.
- c.While the eggs are boiling, soak the cashew nuts in 1/4 cup of warm water for at least 15 minutes to soften them.
- d.In a blender, combine the grated coconut, soaked cashews (with their water), fennel seeds, green chilies, ginger, and garlic. Add a few more tablespoons of water if needed and grind to a very smooth, creamy paste. Set aside.
- 2
Step 2
- a.Sauté Aromatics
- b.Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely.
- c.Add the curry leaves and sauté for 30 seconds until fragrant.
- d.Add the sliced onions and a pinch of salt. Sauté, stirring occasionally, for 8-10 minutes until the onions are soft and light golden brown.
- e.Add the chopped tomato and cook for another 4-5 minutes, mashing with your spoon, until it turns soft and pulpy.
- 3
Step 3
- a.Build the Gravy
- b.Reduce the heat to low. Add the turmeric powder, coriander powder, and red chili powder. Stir continuously for 1 minute until the raw aroma of the spices disappears.
- c.Add the ground coconut-cashew paste to the pan. Sauté for 3-4 minutes, stirring constantly, until the paste is fragrant and you see oil starting to separate at the edges.
- d.Pour in 1.5 cups of warm water and the remaining salt. Stir well to combine everything, ensuring there are no lumps.
- e.Bring the gravy to a gentle simmer over low-medium heat. Do not let it come to a rolling boil, as this can cause the coconut paste to split.
- 4
Step 4
- a.Finish the Korma
- b.Gently place the slit hard-boiled eggs into the simmering gravy.
- c.Cover the pan and let it simmer on low heat for 5-7 minutes. This allows the eggs to absorb the flavors of the korma.
- d.Turn off the heat. Sprinkle the garam masala over the curry and give it a final, gentle stir.
- e.Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Making shallow slits in the boiled eggs is key for them to absorb the rich flavors of the gravy.
- 2Never boil the korma on high heat after adding the coconut paste; a gentle simmer is enough to prevent it from curdling.
- 3For a deeper flavor, you can lightly dry-roast the grated coconut until fragrant before grinding it.
- 4Soaking cashews in warm water is crucial for achieving a silky-smooth paste without any graininess.
- 5For a thinner gravy, add a little more warm water. For a thicker gravy, simmer for a few extra minutes with the lid off.
Adapt it for your goals.
Vegan Version
Replace the eggs with boiled potatoes, pan-fried paneer, firm tofu, or a mix of vegetables like carrots, peas, and beans. Add them at the final simmering stage.
With Coconut MilkWith Coconut Milk
For a quicker version, skip the grinding. Sauté the aromatics and spices, then add 1 cup of thick coconut milk and 1/2 cup of thin coconut milk. Simmer gently and add the eggs. The flavor will be slightly different but still delicious.
Spicier VersionSpicier Version
Increase the number of green chilies to 3-4 and add 1/4 teaspoon of black pepper powder along with the other spice powders for an extra kick.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in Healthy Fats
The use of coconut and cashews provides monounsaturated and medium-chain fatty acids, which are beneficial for brain health and provide sustained energy.
Contains Anti-Inflammatory Spices
Spices like turmeric (containing curcumin), ginger, and garlic have powerful anti-inflammatory properties that can help support a healthy immune system.
Frequently asked questions
One serving of Mutta Korma (about 2 eggs with gravy) contains approximately 360-380 calories, depending on the size of the eggs and the amount of oil used.