Egg Korma Recipe

Indian spices at a market
Sisoje / Getty Images
  • Total: 50 mins
  • Prep: 20 mins
  • Cook: 30 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
303 Calories
14g Fat
25g Carbs
20g Protein
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Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 303
% Daily Value*
Total Fat 14g 18%
Saturated Fat 5g 25%
Cholesterol 425mg 142%
Sodium 311mg 14%
Total Carbohydrate 25g 9%
Dietary Fiber 6g 22%
Protein 20g
Calcium 226mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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).


  • 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)

Steps to Make It

  1. Gather the ingredients.

  2. Make a small, shallow lengthwise slit at the top of each boiled egg. Keep aside for later.

  3. 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.

  4. Add all the whole spices and fry for 1 minute - or till spices are slightly darker in color.

  5. 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.

  6. 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.

  7. Now, add the boiled eggs, stir gently to cover the eggs completely with the masala and cover the pan and cook for 5 minutes.

  8. After 5 minutes, remove pan from heat and put Korma into a serving dish.

  9. 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).