Egg Korma
IndianIndian RecipesGolden eggsMedium
Creamy, mild egg korma with yoghurt, cashew and aromatic whole spices.
Prep time15 min
Cook time25 min
Total time40 min
Servings4
Ingredients
- 4 boiled eggs
- 1 onion chopped
- 1/2 cup yoghurt
- 2 tbsp cashew paste
- 1 tbsp ginger-garlic paste
- 1 tsp coriander powder
- 1/2 tsp white pepper or black pepper
- 1/2 tsp garam masala
- whole spices (1 bay leaf
- 2 green cardamoms)
- 2 tbsp ghee or oil
- salt to taste
- fresh cream 1 tbsp (optional)
Method
- Heat ghee, add whole spices and onion; fry until soft.
- Add ginger-garlic paste and cook 1 minute.
- Stir in cashew paste and coriander powder; cook 2 minutes.
- Lower heat and mix in yoghurt slowly; cook 3 minutes.
- Add 1/2 cup water, boiled eggs and garam masala; simmer 5 minutes.
- Finish with cream if using and serve with naan or rice.
Nutrition — estimated per serving
Calories (estimate)330 kcal
Protein (estimate)15 g
Fat (estimate)25 g
Carbs (estimate)8 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook yoghurt gravies on low heat; refrigerate leftovers within 2 hours. Allergens: contains egg, milk and tree nuts (cashew). Pakistani alternative: use ground almonds instead of cashew; skip cream for a lighter korma.