Dimer Korma
A classic Bengali dish featuring hard-boiled eggs in a luscious, creamy white gravy. Mildly spiced with aromatic garam masala and enriched with cashews and yogurt, it's a comforting curry that pairs perfectly with pulao or luchi.
For 4 servings
Prepare Pastes and Eggs
- Grind the chopped onions into a smooth paste without adding water. Set aside.
- Drain the soaked cashews and grind them with 2-3 tablespoons of water to a very fine, creamy paste. Set aside.
- Gently make a few shallow slits on the hard-boiled eggs with a knife. This helps them absorb the gravy flavors and prevents them from bursting during frying.
Shallow Fry the Eggs
- Heat 1 tablespoon of ghee in a kadai or heavy-bottomed pan over medium heat.
- Carefully add the slit eggs and fry for 2-3 minutes, turning them gently, until they develop light golden-brown spots. Remove from the pan and set aside.
Temper Spices and Sauté Aromatics
- In the same pan, add the remaining 2 tablespoons of ghee. Once hot, add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they become fragrant.
- Add the onion paste and cook on medium-low heat for 6-8 minutes, stirring frequently. Cook until the raw smell is gone and the paste is cooked through, but do not let it brown.
- Add the ginger and garlic pastes and continue to sauté for another 2 minutes until their raw aroma disappears.
Build the Korma Gravy
- Reduce the heat to the lowest setting. Add the turmeric and Kashmiri red chili powder and stir for 30 seconds.
- Add the whisked curd to the pan. Stir continuously and vigorously for 2-3 minutes to prevent it from splitting. Cook until you see ghee separating at the edges of the masala.
- Now, stir in the prepared cashew paste. Cook for another 3-4 minutes, stirring constantly, until the paste is cooked and the gravy thickens.
Simmer and Finish
- Pour in 1.5 cups of warm water, add salt, sugar, and the slit green chilies. Stir everything together well.
- Bring the gravy to a gentle simmer. Cover the pan and cook on low heat for 5-7 minutes to allow the flavors to meld.
- Gently place the fried eggs into the gravy. Sprinkle the garam masala powder over the top.
- Cover and let it simmer for a final 2-3 minutes. Turn off the heat.
- Garnish with freshly chopped coriander leaves and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1To maintain the korma's signature white color, be careful not to brown the onion paste. Cook it on low to medium heat.
- 2Always add curd on the lowest heat and stir constantly to prevent it from splitting or curdling.
- 3Soaking cashews in warm water helps in making a smoother, creamier paste.
- 4The pinch of sugar is a traditional Bengali touch that balances the tanginess of the curd and enhances the overall flavor.
- 5For an even richer gravy, you can add 1-2 tablespoons of fresh cream or a splash of kewra water at the very end.
- 6Using freshly ground garam masala will impart a much better aroma and flavor to the dish.
Adapt it for your goals.
Vegetarian
Replace the eggs with paneer cubes or parboiled potatoes. Shallow fry them until golden before adding to the gravy.
Nut FreeNut-Free
Substitute the cashew paste with a paste made from 1/4 cup of soaked poppy seeds (posto) or melon seeds (char magaz) for a similar creamy texture.
Richer GravyRicher Gravy
For a more decadent, restaurant-style korma, add 2 tablespoons of heavy cream or malai along with the garam masala at the end.
Mughlai TouchMughlai Touch
Add a pinch of saffron soaked in warm milk and a few drops of rose water at the end for a more fragrant, Mughlai-style korma.
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
Cashew nuts contribute monounsaturated fats, which are beneficial for heart health. Ghee provides fat-soluble vitamins and butyric acid, which supports gut health.
Supports Gut Health
The use of curd (yogurt) introduces probiotics into the dish, which are beneficial bacteria that help maintain a healthy gut microbiome and aid in digestion.
Frequently asked questions
One serving of Dimer Korma (approximately 2 eggs with gravy) contains around 450-500 calories, primarily from the eggs, ghee, and cashew nuts.