Egg Korma Recipe

Indian spices at a market
Sisoje / Getty Images
  • 50 mins
  • Prep: 20 mins,
  • Cook: 30 mins
  • Yield: Serves 4
Ratings (5)

Kormas typically have a gravy made of onions, lots of tomatoes, green chilies and whole spices like cinnamon, cardamom, cloves, coriander, cumin, etc. They can range from mild to medium hot. For Egg Korma, boiled eggs are cooked in a delicious Korma gravy! It tastes great with bread like Chapatis (flatbread), Parathas (pan-fried flatbread) or Naans (leavened flatbread made baked in a tandoor or oven).

What You'll Need

  • 8 boiled eggs, peeled
  • 3-4 tbsps vegetable/ canola/ sunflower cooking oil
  • 3 large onions chopped fine
  • 2 tsps garlic paste
  • 2 tsps ginger paste
  • 2" piece of cinnamon
  • 6 cloves
  • 10 peppercorns
  • 2 pieces of mace
  • 5 green cardamom pods split
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1/4 tsp nutmeg powder
  • 2 large tomatoes chopped fine
  • 1 cup fresh unsweetened yogurt
  • Salt to taste
  • Fresh green coriander chopped fine - to garnish (approximately 2 tbsps)

How to Make It

  1. Make a small, shallow lengthwise slit at the top of each boiled egg. Keep aside for later.
  2. Heat the cooking oil in a deep, heavy-bottomed pan on medium heat. When hot, add the onions and fry till almost pale golden. Add the ginger and garlic pastes and fry for 1 minute. Stir often to prevent burning.
  3. Add all the whole spices and fry for 1 minute - or till spices are slightly darker in color.
  4. Now add all the powdered spices and fry till the oil begins to separate from the masala (spice mix). Stir often to prevent burning. If required, sprinkle a little water from time to time to prevent the masala from burning.
  1. Add the tomatoes, salt to taste and fry till the tomatoes are pulpy. Stir often to prevent spices burning. Do not cook on high heat. Once tomatoes are pulpy, add yogurt, stir and then simmer heat. This dish should have a thick gravy so ideally, water is not added while cooking. If however, you find it getting too dry, 1/2 a cup of warm water can be added to it.
  2. Now, add the boiled eggs, stir gently to cover the eggs completely with the masala and cover the pan and cook for 5 minutes.
  3. After 5 minutes, remove pan from heat and put Korma into a serving dish.
  4. Garnish with chopped fresh coriander. Serve piping hot with bread like Chapatis (flatbread), Parathas (pan-fried flatbread) or Naans (leavened flatbread made baked in a tandoor or oven).
Nutritional Guidelines (per serving)
Calories 303
Total Fat 14 g
Saturated Fat 5 g
Unsaturated Fat 5 g
Cholesterol 425 mg
Sodium 311 mg
Carbohydrates 25 g
Dietary Fiber 6 g
Protein 20 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)