Mughlai Egg Korma
IndianIndian RecipesDesi eggsMedium
Boiled eggs in a creamy Mughlai korma of cashew, yoghurt and mild spices — a rich, gentle curry for family dinners.
Prep time15 min
Cook time25 min
Total time40 min
Servings4
Ingredients
- 4 eggs, boiled and peeled
- 1 onion, sliced and fried golden
- 1/2 cup yoghurt
- 10 cashews, soaked
- 1 tbsp ginger-garlic paste
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/4 tsp white pepper
- 1/2 tsp salt
- 2 tbsp oil or ghee
- A pinch of saffron (optional)
- Fresh coriander for garnish
Method
- Blend the fried onion, soaked cashews and yoghurt into a smooth paste.
- Heat ghee in a pan and fry the ginger-garlic paste for 1 minute.
- Add the onion-cashew paste and all the spices. Cook until the oil separates.
- Add 1/2 cup of water and simmer for 5 minutes.
- Add the boiled eggs and simmer for 5 minutes. Garnish with saffron and fresh coriander.
Nutrition — estimated per serving
Calories (estimate)320 kcal
Protein (estimate)14 g
Fat (estimate)22 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
Cook the yoghurt paste on low heat so it does not split. Food safety: eggs must be fully boiled; serve the korma hot. Allergens: contains egg, milk (yoghurt) and tree nuts (cashew). Substitute: use almonds instead of cashews, or skip the nuts for a lighter korma. Nutrition is an estimate per serving.