Poached Egg Korma
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
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Base Pastes
- b.Soak the cashew nuts in 1/2 cup of hot water for at least 20 minutes. After soaking, drain and grind them into a very smooth paste, adding a splash of fresh water if needed. Set aside.
- c.In a pan, heat 1 tablespoon of vegetable oil over medium heat. Add the sliced onions and sauté for 10-12 minutes until they are deeply golden brown and caramelized. Remove from heat and let them cool completely.
- d.Transfer the cooled onions to a grinder and blend into a fine paste. You can use a little water to help it blend smoothly. Set aside.
- 2
Step 2
- a.Cook the Korma Gravy
- b.Heat ghee in a heavy-bottomed pan or kadai over medium heat. Add the whole spices: bay leaf, green cardamom, cloves, and cinnamon stick. Sauté for 30-40 seconds until they become fragrant.
- c.Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
- d.Stir in the prepared onion paste and cook for 5-7 minutes, stirring frequently, until it is well-browned and you see oil separating from the sides of the paste.
- e.Reduce the heat to low. Add the whisked curd slowly, stirring continuously to prevent it from splitting. Cook for 2-3 minutes until the curd is well incorporated.
- f.Add the spice powders: coriander powder, turmeric powder, Kashmiri red chili powder, and salt. Mix well and cook for 1 minute until the spices are aromatic.
- g.Stir in the cashew paste and cook for another 2-3 minutes, stirring constantly as it can stick to the bottom of the pan.
- h.Pour in 1.5 cups of warm water, mix to combine, and bring the gravy to a gentle simmer. Cover the pan and let it cook on low heat for 8-10 minutes for the flavors to meld and the gravy to thicken.
- 3
Step 3
- a.Finish the Gravy
- b.Uncover the pan. Stir in the fresh cream, crushed kasuri methi, and garam masala. Mix gently and let it simmer on the lowest possible heat for 1-2 minutes. Do not let it boil. Turn off the heat and keep the gravy warm while you poach the eggs.
- 4
Step 4
- a.Poach the Eggs
- b.Fill a wide, deep pot with about 3-4 inches of water. Bring it to a gentle simmer over medium heat – you should see small bubbles, but it should not be at a rolling boil. Add the vinegar and a pinch of salt.
- c.Crack one egg into a small bowl or ramekin. This makes it easier to slide into the water.
- d.Create a gentle vortex in the water by swirling it with a spoon. Carefully slide the egg into the center of the vortex.
- e.Poach the egg for 3-4 minutes for a runny yolk and set whites. Cook for 5 minutes for a jammy, soft-set yolk.
- f.Using a slotted spoon, carefully lift the poached egg out of the water, allowing excess water to drain. Place it on a plate. Repeat the process for the remaining eggs, poaching them in batches of 2-3 at a time.
- 5
Step 5
- a.Assemble and Serve
- b.To serve, gently reheat the korma gravy if needed. Ladle the hot gravy into four individual serving bowls.
- c.Carefully place two freshly poached eggs into each bowl of gravy.
- d.Garnish with freshly chopped coriander leaves.
- e.Serve immediately with hot naan, roti, or jeera rice to enjoy the runny yolk mixing with the creamy korma.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best poached eggs, use the freshest eggs you can find as they hold their shape better.
- 2To prevent the curd from splitting, ensure it's at room temperature and whisked well. Always add it on low heat while stirring continuously.
- 3For a shortcut, you can use 1/2 cup of store-bought fried onions (birista) instead of frying and grinding them yourself.
- 4Do not boil the korma after adding fresh cream, as high heat can cause it to curdle.
- 5Poach the eggs just before serving to ensure the yolks are perfectly runny when cut into.
Adapt it for your goals.
Ingredient Swap
Use blanched almond paste instead of cashew paste for a slightly different nutty flavor profile.
Preparation MethodPreparation Method
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.
Flavor EnhancementFlavor Enhancement
Add a pinch of saffron soaked in 2 tablespoons of warm milk along with the fresh cream for a more royal aroma and color.
Spice LevelSpice Level
For a spicier korma, add 1-2 slit green chilies along with the ginger-garlic paste.
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, immune function, and overall body maintenance.
Rich in Healthy Fats
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.
Beneficial Aromatic Spices
Spices like turmeric, ginger, and cardamom are known for their anti-inflammatory and antioxidant properties, which can contribute to overall wellness.
Frequently asked questions
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.