Egg Korma
Boiled eggs bathed in a silky cashew, yogurt and onion gravy, gently spiced and rich. A mild, festive-feeling egg curry.
45 min 2 servingsMedium
Ingredients
2 servingsContains: dairy·egg·tree nut
Flavor profile
Spice
Sweetness
Richness
Method
- 1Boil 4 eggs for 9 minutes, peel and set aside.
- 2Soak the cashews in warm water for 10 minutes, then blend to a smooth paste.
- 3Fry the peeled eggs in a little oil until lightly golden and reserve.
- 4Saute sliced onion in ghee until soft and pale golden.
- 5Add ginger-garlic paste and cook until fragrant.
- 6Blend the onion mixture with a little water to a smooth paste and return to the pan.
- 7Add turmeric, coriander powder and a pinch of chilli; cook two minutes.
- 8Lower the heat and whisk in the yogurt slowly so it does not split.
- 9Stir in the cashew paste and a splash of water, simmering to a creamy gravy.
- 10Add the eggs and garam masala, simmer 5 minutes and finish with coriander.
Frequently asked
About 45 minutes total — 15 min prep and 30 min cooking.
Yes — Egg Korma is eggetarian, gluten free.
Egg Korma contains dairy, egg, tree nut. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
