Egg Korma

A rich and aromatic Mughlai-inspired dish, Egg Korma combines delicate steamed egg cubes with a creamy, spiced cashew–coconut gravy. Mildly fragrant and full of flavor, this dish pairs perfectly with steamed rice, parathas, or naan for a comforting and indulgent meal.

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

Step 1: Prepare and chop ingredients

• Peel the onions and ginger, and slice or chop them finely.
• Chop green chilies and cashew nuts into small pieces.
• Wash and chop fresh coriander leaves and set aside for garnish.
• These basic preparations ensure smooth workflow while cooking.

Step 2: Prepare the masala paste

• In a grinder, add:

  • Green chilies
  • Scraped coconut
  • Coriander powder
  • Cardamoms
  • Cinnamon stick
  • Cloves
  • Chopped ginger
  • Turmeric powder

• Grind everything into a smooth, thick paste, adding just a little water if needed.

• This masala forms the base of your korma, giving it rich texture and aroma.

Step 3: Prepare the steamed eggs

• Break all 6 eggs and separate the yolks from the whites.
• Beat the egg whites in a bowl until stiff peaks form.
• Gently fold in the egg yolks, milk, and salt.
• Beat well for about 10 minutes — this aerates the mixture, ensuring a soft, fluffy texture after steaming.
• Pour this mixture into a greased steel bowl.

Step 4: Steam the egg mixture

• Place the bowl with the egg mixture inside a larger vessel containing water (like a double boiler).
• Cover and steam until the egg mixture sets firmly.
• Once done, allow it to cool slightly, then turn it out onto a plate.
• Cut into neat cubes — these will be added to the korma later.

Step 5: Fry the cashews

• Heat ghee in a thick-bottomed pan or kadhai over medium flame.
• Add the chopped cashew nuts and fry them until they turn light golden brown.
• Remove and set aside for garnish.

Step 6: Prepare the base gravy

• In the same ghee, add the sliced onions and sauté until they turn light brown and aromatic.
• Now, add the ground masala paste prepared earlier.
• Stir continuously and cook on medium flame until the ghee separates from the masala — this indicates the spices are well-cooked.
• The mixture will become thick and glossy.

Step 7: Add water and simmer with eggs

• Pour in ½ cup water to adjust the consistency of the gravy.
• Stir and bring it to a gentle boil.
• Carefully add the steamed egg cubes into the gravy.
• Simmer for 5–7 minutes on low heat, allowing the flavors to infuse and the gravy to thicken slightly.
• Stir occasionally but gently to avoid breaking the egg cubes.

Step 8: Garnish and serve

• Once the korma reaches a rich, creamy texture, remove it from heat.
• Garnish with fresh coriander leaves and the fried cashew nuts set aside earlier.
• The dish is now ready to be served hot.

Serving Suggestion

Serve Egg Korma hot with:

• Steamed basmati rice for a comforting meal, or
• Parathas / naan for a royal Mughlai touch. Accompany it with mint chutney or sliced onions for an authentic experience.

Chef’s Tips

• Be gentle while stirring the egg cubes to maintain their shape.
• You can add a tablespoon of cream or coconut milk at the end for extra richness.
• For a spicier version, increase the number of green chilies or add a pinch of garam masala.
• Use boiled eggs (halved) instead of steamed cubes for a simpler variation.