Muttai Korma
A rich and creamy South Indian egg curry made with a fragrant coconut and cashew paste. This aromatic korma is gently spiced and pairs perfectly with appam, parotta, or chapati for a comforting meal.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Boil and Prepare Eggs
- b.Place the eggs in a saucepan and cover them with cold water by at least an inch.
- c.Bring the water to a rolling boil, then reduce heat to a simmer and cook for 10-12 minutes for hard-boiled eggs.
- d.Drain the hot water and transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes.
- e.Peel the eggs and make 2-3 shallow vertical slits on each one. This helps them absorb the gravy. Set aside.
- 2
Step 2
- a.Create the Korma Paste
- b.Soak the cashew nuts and poppy seeds in 1/4 cup of hot water for 15-20 minutes to soften them.
- c.In a blender jar, combine the soaked cashews and poppy seeds (along with their soaking water), fresh grated coconut, and fennel seeds.
- d.Blend to a very smooth, fine paste. If needed, add another tablespoon or two of water to facilitate grinding.
- 3
Step 3
- a.Prepare the Gravy Base
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the whole spices: cinnamon stick, cloves, and green cardamom. Sauté for about 30 seconds until they release their aroma.
- d.Add the finely chopped onions and sauté for 5-6 minutes until they become soft and translucent.
- e.Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
- f.Add the tomato puree, mix well, and cook for 6-7 minutes until the mixture thickens and you see oil separating from the sides.
- 4
Step 4
- a.Cook the Korma
- b.Reduce the heat to low. Add the spice powders: turmeric, Kashmiri red chili powder, and coriander powder. Sauté for 1 minute until fragrant.
- c.Add the ground coconut-cashew paste to the pan. Stir continuously and cook on low heat for 3-4 minutes until the paste is well-cooked and aromatic.
- d.Pour in 1.5 cups of water and add salt. Stir everything together to form a smooth gravy.
- e.Bring the gravy to a gentle boil, then cover the pan, reduce the heat to low, and let it simmer for 5-7 minutes for the flavors to meld.
- 5
Step 5
- a.Add Eggs and Finish
- b.Gently slide the slit, hard-boiled eggs into the simmering gravy.
- c.Carefully stir to coat the eggs with the korma. Cover and cook for another 2-3 minutes, allowing the eggs to absorb the flavors.
- d.Turn off the heat. Garnish with freshly chopped coriander leaves.
- 6
Step 6
- a.Serve
- b.Serve the Muttai Korma hot with appam, idiyappam, parotta, or chapati.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a smoother paste, soak cashews and poppy seeds in hot water for at least 20 minutes before grinding.
- 2Making shallow slits in the boiled eggs is key; it allows them to absorb the rich flavors of the korma gravy.
- 3To prevent the cashew paste from burning, cook it on low to medium heat and stir continuously after adding it to the pan.
- 4For a nuttier aroma, you can lightly dry roast the grated coconut on low heat until fragrant before grinding it into a paste.
- 5Adjust the consistency of the korma by adding more or less hot water in the final stages of cooking to reach your desired thickness.
Adapt it for your goals.
Vegetable Korma
Replace eggs with 2 cups of mixed vegetables like potatoes, carrots, peas, and beans. Add them after the tomato puree and cook until tender before adding the paste.
Spicier VersionSpicier Version
Add 2-3 slit green chilies along with the onions for an extra kick of heat.
Creamier KormaCreamier Korma
Substitute 1/2 cup of water with thick coconut milk and add it at the end of cooking. Simmer gently for 2 minutes without bringing it to a rolling boil.
Paneer KormaPaneer Korma
Use 200g of cubed paneer instead of eggs. Lightly pan-fry the paneer cubes until golden before adding them to the gravy in the final step.
Why this is on our healthy list.
High in Protein
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Source of Healthy Fats
The use of coconut and cashews provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and brain function.
Anti-inflammatory Spices
Ingredients like turmeric (containing curcumin), ginger, and cloves have natural anti-inflammatory properties that can help reduce inflammation in the body.
Frequently asked questions
One serving of Muttai Korma (approximately 1 cup or 320g) contains around 450-500 calories, primarily from the eggs, coconut, cashews, and oil.