Ingredients
For Boiled Eggs
- 6 Large Eggs
- Water for Boiling
- Salt to Taste
For the Korma Base
- 2 Large Onions, Finely Chopped
- 2 Tomatoes Finely Chopped
- 1 Cup Plain Yogurt
- 1/2 Cup Cashew Nuts Soaked in Warm Water
- 1/4 Cup Coconut Grated (Optional)
- 1/4 Cup Poppy Seeds Soaked in Warm Water
- 1/4 Cup Ghee or Vegetable Oil
- 1 Cup Water
Spices
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Turmeric Powder
- 1 tbsp Red Chili Powder
- 1 tbsp Coriander Powder
- 1 tbsp Garam Masala
- Salt to Taste
Whole Spices
- 2 Bay Leaves
- 4 Green Cardamom
- 4 Cloves
- 1 Cinnamon Stick
Instructions
Boil the Eggs
- Boil eggs for 10 minutes, cool, peel, and set aside
Prepare Korma Base
- Blend onions, tomatoes, soaked cashews, yogurt, coconut, and poppy seeds (if using) into a smooth paste.
Spice Blend
- Mix ginger-garlic paste, turmeric, red chilli powder, coriander powder, garam masala, and salt in a bowl.
Heat Ghee/Oil
- Heat ghee or oil in a pan
Add Whole Spices
- Add bay leaves, green cardamom, cloves, and cinnamon. Let them sizzle
Onion-Tomato Paste
- Cook blended mixture until thickened and fragrant.
Add Spice Blend
- Introduce the prepared spice blend, cook until oil separates.
Simmer and Add Water
- Reduce heat, add 1 cup water, and stir well.
Simmer the Korma
- Simmer until the base is well cooked, occasionally stirring
Prepare the Eggs
- Cut boiled eggs as desired.
Add Eggs to the Korma
- Gently place eggs in the simmering Korma, coat with sauce
Final Simmer and Garnish
- Simmer for 5-7 minutes. Garnish with slivered almonds or cashews.
Serve Hot
- Serve Egg Korma hot with rice, naan, or bread.
Nutritional information on this site is generated via a plugin. We are not responsible for the accuracy of the plugin information.
Notes
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Nutrition
Calories: 400kcal | Carbohydrates: 20g | Protein: 20g | Fat: 25g | Cholesterol: 200mg