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A luxurious Mughlai curry with a delightful twist. Soft, perfectly poached eggs float in a rich, creamy, and fragrant korma gravy made with cashews and aromatic spices. A truly elegant main course.
For 4 servings
Prepare the Base Pastes
Cook the Korma Gravy
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A luxurious Mughlai curry with a delightful twist. Soft, perfectly poached eggs float in a rich, creamy, and fragrant korma gravy made with cashews and aromatic spices. A truly elegant main course.
This mughlai recipe takes 55 minutes to prepare and yields 4 servings. At 375.84 calories per serving with 17.28g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finish the Gravy
Poach the Eggs
Assemble and Serve
Use blanched almond paste instead of cashew paste for a slightly different nutty flavor profile.
If you find poaching difficult, you can use hard-boiled or soft-boiled eggs instead. Simply peel the boiled eggs and gently drop them into the finished korma gravy to warm through.
Add a pinch of saffron soaked in 2 tablespoons of warm milk along with the fresh cream for a more royal aroma and color.
For a spicier korma, add 1-2 slit green chilies along with the ginger-garlic paste.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
The use of cashew nuts and ghee provides monounsaturated and saturated fats, which are a vital source of energy and help in the absorption of fat-soluble vitamins.
Spices like turmeric, ginger, and cardamom are known for their anti-inflammatory and antioxidant properties, which can contribute to overall wellness.
One serving of Poached Egg Korma contains approximately 450-500 calories, depending on the amount of ghee, cream, and nuts used. This estimate includes two eggs and the gravy.
Poached Egg Korma is a rich and indulgent dish. While it's a great source of protein from eggs and contains healthy fats from cashews, it is also high in calories and saturated fat due to ghee and cream. It's best enjoyed in moderation as part of a balanced diet.
Absolutely! If you prefer or find it easier, you can use soft-boiled or hard-boiled eggs. Simply peel them and add them to the finished gravy to warm through before serving.
Gravy usually splits for two reasons: adding cold curd to a hot pan, or adding it on high heat. To prevent this, always use room-temperature, well-whisked curd and add it on the lowest heat while stirring constantly until it's fully incorporated.
It's best to store the korma gravy and poached eggs separately in airtight containers in the refrigerator. The gravy will last for up to 2 days. Reheat the gravy gently on the stovetop and serve with freshly poached eggs for the best texture.
This specific dish centers around eggs, so a direct vegan version isn't possible. However, you can create a similar Mughlai korma using pan-fried tofu, chickpeas, or mixed vegetables instead of eggs, and substituting coconut cream or a vegan yogurt for the dairy components.