Is Egg Korma healthy?

Egg Korma can be part of a healthy diet. It is an excellent source of protein from eggs and provides healthy fats from nuts. However, its creamy nature and the use of ghee make it calorie-dense. To make it healthier, you can reduce the amount of ghee and use low-fat yogurt.

My korma gravy curdled. What did I do wrong?

Curdling usually happens when cold yogurt is added to a hot pan or if it's not whisked properly. To prevent this, always use well-whisked, room-temperature yogurt and add it on the lowest heat while stirring continuously until it's fully incorporated.

Can I make this korma without nuts?

Yes, for a nut-free version, you can substitute the cashews and almonds with a paste of 1.5 tablespoons of poppy seeds (khus khus) or melon seeds (magaz) soaked in warm water. The texture will be slightly different but still creamy and delicious.

Can I make Egg Korma ahead of time?

Absolutely! Egg Korma tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water if the gravy has thickened too much.

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Egg Korma

RATING

4.4/5(95)

TASTE SCORE

9/10

Hard-boiled eggs simmered in a luxurious, creamy gravy made from cashews, yogurt, and aromatic spices. This Mughlai classic is rich, mildly spiced, and perfect with naan or pulao for a special meal.

PREP

20m

COOK

30m

SERVES

2 EGGS AND ABOUT 1 CUP OF KORMA GRAVY

342 cal

SERVINGS

INSTRUCTIONS

5 steps. 30 minutes total.

5 STEPS

1
Step 1
- a.Preparation
- b.Hard-boil the eggs for 10-12 minutes. Transfer to an ice bath, then peel them carefully. Prick each egg a few times with a fork or toothpick and set aside. This helps them absorb the gravy.
- c.Soak the cashews and almonds in 1/2 cup of hot water for 15-20 minutes. If using almonds with skin, blanch and peel them before soaking.
- d.Whisk the curd in a bowl until it is completely smooth and free of lumps. Set aside.
2
Step 2
- a.Make the Birista and Korma Paste
- b.Heat 2 tablespoons of ghee in a heavy-bottomed pan or kadai over medium heat. Add the thinly sliced onions.
- c.Fry the onions, stirring frequently, for 12-15 minutes until they are uniformly deep golden brown and crisp (this is called 'birista'). Do not burn them. Remove the fried onions with a slotted spoon and spread them on a plate to cool.
- d.In a blender jar, add the cooled fried onions, the soaked cashews and almonds (along with their soaking water), and grind to a very smooth, fine paste. Add a splash of extra water if needed to facilitate grinding.
3
Step 3
- a.Cook the Gravy Base
- b.In the same pan, heat the remaining 1 tablespoon of ghee. Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
- c.Add the ginger-garlic paste and cook for about a minute until the raw aroma disappears.
- d.Add the prepared onion-nut paste to the pan. Cook on low-medium heat, stirring continuously, for 5-7 minutes until the paste thickens and you see ghee separating from the sides.
- e.Add the spice powders: turmeric, Kashmiri red chili, and coriander powder. Sauté for another minute until well combined and fragrant.
4
Step 4
- a.Build the Korma Gravy
- b.Reduce the heat to the absolute lowest setting. Slowly add the whisked curd, a little at a time, while stirring constantly. This is crucial to prevent the curd from splitting.
- c.Once the curd is fully incorporated, increase the heat to low-medium and cook for 3-4 minutes until the oil starts to surface again.
- d.Pour in 1.5 cups of warm water and add salt. Stir well to combine. Bring the gravy to a gentle simmer.
5
Step 5
- a.Simmer and Finish
- b.Gently slide the pricked, hard-boiled eggs into the simmering gravy.
- c.Cover the pan and let the korma cook on low heat for 8-10 minutes. This allows the eggs to absorb the rich flavors of the gravy.
- d.Turn off the heat. Stir in the garam masala, crushed kasuri methi, and the optional kewra water for that classic Mughlai fragrance.
- e.Garnish with freshly chopped coriander leaves. Let the korma rest for at least 10 minutes before serving to allow the flavors to meld. Serve hot with naan, roti, or pulao.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Frying the onions to a deep golden brown (birista) is the most critical step for the authentic korma flavor and color. Be patient and fry on medium heat.
2
Always use full-fat, room-temperature yogurt and add it on low heat while stirring constantly to ensure a smooth, creamy gravy without any curdling.
3
For an even richer korma, you can add 2-3 tablespoons of fresh cream at the end or replace half of the water with milk.
4
Do not skip pricking the boiled eggs. It makes a huge difference in how flavorful they become.
5
Let the korma rest for at least 10 minutes before serving. This helps the flavors to deepen and meld together beautifully.

RECIPE VARIATIONS

Adapt it for your goals.

Paneer Korma

Replace the eggs with 250g of paneer cubes. Lightly pan-fry the paneer before adding it to the gravy in the final step.

Vegetable Korma

Use a mix of vegetables like carrots, peas, beans, and potatoes instead of eggs. Parboil the vegetables before adding them to the gravy.

Richer Paste

For a more decadent version, add 1 tablespoon of soaked poppy seeds (khus khus) or melon seeds (magaz) to the blender along with the nuts and onions.

Chicken Korma

Substitute eggs with 500g of bone-in chicken pieces. Sauté the chicken after the ginger-garlic paste until lightly browned, then proceed with adding the korma paste and cook until the chicken is tender.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Excellent Protein Source

Eggs are a complete protein, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.

heart

Rich in Healthy Fats

The use of almonds and cashews provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels.

bone

Supports Bone Health

Both eggs and curd are good sources of Vitamin D and calcium, which are crucial nutrients for building and maintaining strong, healthy bones.

QUESTIONS?

Frequently asked questions

One serving of Egg Korma (approximately 2 eggs and gravy) contains around 380-420 calories, depending on the amount of ghee and the fat content of the curd used. It's a rich dish best enjoyed in moderation.

PAIRS WELL WITH

Complete meals featuring this recipe

south_indian·17 min·648 cal

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Egg Korma

For 4 servings

5 steps. 30 minutes total.

Step 1

Step 2

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Step 5