Egg Korma

A rich and aromatic Mughlai-inspired dish, Egg Korma is prepared with steamed egg cubes simmered in a spiced cashew–coconut gravy, making it perfect with rice or parathas.

Ingredients

• 6 eggs
• 2 medium onions, sliced
• ¼ cup milk
• 2 tbsp cashew nuts, chopped
• 5 green chilies, chopped
• 1 tbsp scraped coconut
• 1 tbsp coriander powder
• 3 cloves
• 1-inch cinnamon stick
• 2 green cardamoms
• 1-inch piece ginger, chopped
• 3 tbsp ghee (or vegetable fat)
• ½ tsp turmeric powder
• Salt to taste
• 1 tbsp coriander leaves, chopped

Method

1. Peel and chop the onions and ginger. Chop the cashew nuts and green chilies. Wash and chop the coriander leaves.
2. Grind green chilies, coconut, coriander powder, cardamoms, cinnamon, cloves, ginger, and turmeric into a smooth paste.
3. Break the eggs and separate yolks from whites. Beat the egg whites until stiff, then fold in the yolks, milk, and salt. Beat well for 10 minutes.
4. Place the egg mixture bowl inside a larger vessel with water and steam until set. Turn out the egg and cut into cubes.
5. Heat ghee in a pan, fry cashew nuts until golden, and set aside.
6. In the same ghee, fry onions until light brown. Add the ground masala and cook until ghee separates.
7. Add ½ cup water, bring to a boil, then add egg cubes. Cook gently until the korma thickens.
8. Garnish with coriander leaves and fried cashew nuts.

Serving Suggestion: Serve hot with steamed rice, parathas, or naan, along with chutney on the side.