Poached Egg Korma
Silky poached eggs nestled in a gently spiced onion and yogurt korma gravy. This Indian-style egg curry feels rich without being too heavy, making it a lovely side main with roti, naan, or a small serving of rice.
For 4 servings
- prep · ~15 min
Soak the cashews and prep the base.
1.Soak the cashews in warm water for 15 minutes.2.Slice the onions thinly.3.Roughly chop the ginger and garlic.4.Whisk the yogurt until smooth. - saute · ~9 min
Cook the onions and whole spices.
1.Heat ghee and oil in a pan over medium heat.2.Add bay leaf, green cardamom, cloves, and cinnamon; cook until fragrant, about 30 seconds.3.Add the sliced onions and cook until soft and light golden, 7 to 8 minutes.4.Add ginger, garlic, and green chili; cook 1 minute more.TIPKeep the heat medium so the onions turn sweet and golden without burning. - mix · ~3 min
Blend the korma paste.
Cool the onion mixture slightly, then blend it with the soaked cashews and 2 to 3 tablespoons of water into a smooth paste.
- saute · ~5 min
Cook the korma masala.
1.Return the pan to low heat and add the onion-cashew paste.2.Cook for 2 minutes, stirring often.3.Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt.4.Stir in the yogurt a little at a time so it stays smooth.TIPLower heat before adding yogurt to prevent splitting. - simmer · ~6 min
Simmer the gravy.
Add the water and bring the gravy to a gentle simmer. Cook for 5 to 6 minutes until slightly thick and creamy, then sprinkle in the garam masala.
- other · ~6 min
Poach the eggs in the gravy.
1.Lower the heat so the gravy barely bubbles.2.Make 4 small wells in the gravy with a spoon.3.Crack 1 egg into each well.4.Cover and cook until the whites are just set and the yolks are soft, 4 to 6 minutes.TIPDo not boil hard after adding the eggs or the whites can turn rubbery. - garnish
Garnish with cilantro.
- serve
Serve hot with roti, naan, or rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the onion mixture cool slightly before blending so the paste turns smooth instead of turning bitter or splattering.
- 2Blend the soaked cashews very finely; any graininess will show up in the finished korma gravy.
- 3Add the whisked yogurt in small additions over low heat to keep the sauce silky and prevent curdling.
- 4Keep the gravy at a bare simmer before adding eggs; a hard boil can break the whites and toughen them.
- 5Crack each egg into a small bowl first, then slide it into a well for neater poached eggs in the curry.
- 6If making ahead, prepare the korma gravy in advance and poach the eggs just before serving for the best texture.
- 7Leftover gravy reheats well on low heat, but warm it gently and add freshly poached eggs rather than reheating cooked ones too long.
Adapt it for your goals.
Low-oil
Use less oil and ghee, and add a splash of water while cooking the onions; the korma stays creamy because cashews and yogurt still provide body.
spicierSpicier
Increase green chili or red chili powder for a hotter curry that still keeps the mellow korma base.
paneerPaneer
Replace the eggs with paneer cubes for a vegetarian korma with a firmer, richer bite.
dairy freeDairy-free
Swap yogurt for unsweetened coconut yogurt and use oil instead of ghee for a similar creamy texture without dairy.
Why this is on our healthy list.
Good Protein From Eggs
Eggs make this korma more satisfying and help turn the gravy into a balanced meal rather than just a sauce.
Healthy Fats From Cashews
Cashews add creaminess along with nourishing fats, letting the curry feel rich without relying only on heavy cream.
Digestive Spice Base
Ginger, garlic, cumin, coriander, and whole spices bring depth and are traditionally valued for supporting digestion.
Calcium-Rich Yogurt Element
The yogurt contributes creaminess plus beneficial dairy nutrients while adding a gentle tang to balance the onions and nuts.
Frequently asked questions
Whisk it smooth first, lower the heat, and stir it in little by little. Avoid boiling the gravy hard after adding the yogurt.
