egg korma

Egg Korma

This egg korma recipe is a delicious blend of royal ingredients that make for a luxurious treat with boiled eggs. A perfect meal for a weekend or when guests drop by, this egg korma tastes amazing with some parathas, or dry fruit pulao. Eggs are hard boiled and then added to a creamy gravy with cashews, curd and whole spices. The gravy is white and devoid of any spices that add colour such as Kashmiri red chilli powder or turmeric.

egg korma

Boiling the Eggs

Egg curries are made with hard boiled eggs. Once boiled, these eggs are poked with a fork or slits are made on the skin so that the eggs absorb all the flavours of the gravy. To get this egg curry right, it is important to boil the eggs well, so that they do not disintegrate while frying or when they are added to the gravy.

Here are the tips I always follow that can help you become a pro at boiling eggs specifically meant for an egg curry.

– Add salt to water

Whenever you boil eggs, the first thing to do is to use a wide mouthed pot. Fill it up with water so that the eggs can be submerged completely in the water. Once the water starts to boil, add about two teaspoons of salt to it. Addition of salt prevents the eggs from cracking.

– Boil the water before adding the eggs

Now let this water come to an aggressive boil before you add the eggs. Adding the eggs to room temperature water can give them a shock when the temperature rises, causing the skin to stick to the shell. So add the eggs only when the water is boiling hot.

– Be gentle

Because we need to add the eggs to a boiling pot of water, you must be gentle. Raw eggs break very easily so make sure you use a spoon to gently place the eggs into the boiling water. Do not let go of the spoon till you drop the egg right at the bottom.

– Check the timing

After placing the eggs into the pot of boiling water, I let it boil on high flame for exactly ten minutes. Remove the eggs and place it immediately in ice cold water so that it stops cooking. De-shell the eggs after ten minutes.

egg korma

egg korma

Let’s take a look at the recipe.

Preparation time – 30 minutes

Cook time – 30 minutes

Serves – 3


  • 6 hard boiled eggs
  • 2 tbsp mustard oil
  • 2 tbsp ghee
  • 1 cinnamon stick
  • 2 green cardamoms
  • 1 black cardamom
  • 2 bay leaves
  • 2 dried red chillies/fresh green chillies
  • 1/2 tsp cumin seeds
  • 2 cloves
  • 5 black peppercorns
  • 2 cups finely chopped onions
  • 1 tbsp ginger garlic paste
  • Salt to taste
  • 1 tsp cumin powder
  • 2 tsp coriander powder
  • 1/2 tsp black pepper powder
  • 1/4 tsp garam masala
  • 4 tbsp whisked curd
  • 12 cashews ground to a paste with some water
  • 1 tbsp crushed Kasuri methi
  • Chopped coriander leaves for garnish  


  1. Boil 6 eggs for 10 minutes and set aside.
  2. Poke the eggs with a fork.
  3. Heat oil in a kadhai and fry the hard boiled eggs till they are golden brown. Set them aside.
  4. Add some ghee in the same kadhai and lower the heat.
  5. Temper the oil with the whole spices – dried red chillies, bay leaves, green cardamom, black cardamom, cinnamon stick, cumin seeds, cloves and black peppercorns, Stir for a few seconds. Do not burn.
  6. Add the finely chopped onions and saute on medium heat till they start to turn soft and their rawness fades. Do not brown them too much.
  7. Once the onions are translucent, add the ginger garlic paste. Saute till the raw aromas fade completely.
  8. Season with salt, cumin powder and coriander powder. Mix well.
  9. Add a splash of  water to make sure the masala does not stick to the bottom.
  10. Fry on medium heat till onions are cooked completely and oil starts to release from the sides.
  11. Pour the beaten curd and cashew paste and mix well till everything combines well.
  12. Once you see oil releasing from the sides, add the fried eggs to the semi gravy and mix well. Let the boiled eggs soak up all the flavours.
  13. Add hot water and mix well. Cover and cook on low flame for 10 minutes or until you reach your desired gravy consistency.
  14. Season with some freshly crushed black pepper powder. Mix well.
  15. Garnish with some crushed Kasuri methi and coriander leaves give it one last mix.
  16. Serve hot with parathas or dry fruit pulao.

egg korma

egg korma

Hope you try out this one pot vegetable pulao in your own kitchen.

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