Creamy Egg Korma: A Rich and Flavorful Indian Curry
40 minutes
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About Creamy Egg Korma: A Rich and Flavorful Indian Curry
Craving creamy, aromatic comfort? This Egg Korma elevates simple boiled eggs into a culinary masterpiece, perfect for a cozy weeknight dinner or an impressive feast.The rich, flavorful sauce is a symphony of fragrant spices like cumin, coriander, and garam masala, all dancing with creamy yogurt and a hint of delicate rose water. This dish delivers authentic Indian flavors in every bite.Serve this luxurious korma with fluffy rice or warm chapatis for a truly satisfying and unforgettable meal.
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
For the Eggs
- 2 Large Eggs
- Salt to taste
- 1/2 tsp Turmeric Powder
For the Korma Sauce
- 2 tbsp Oil
- 2 tbsp Onion Paste
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 1 tsp Coriander ground
- 1/2 tsp Cumin Seeds
- 1/2 tsp Garam Masala
- 2 tbsp Yogurt
- 1/2 tsp Rose Water
For the Tempering & Garnish
- 1 tsp Ghee
- 1 tsp Kashmiri Chili Powder red
- 1 tbsp Cream fresh
Instructions
- Hard-boil the eggs until cooked through. Peel the eggs and gently prick them all over with a fork. This helps the flavors penetrate.
- Lightly season the peeled eggs with salt and turmeric powder.
- Shallow fry the eggs in a pan until lightly golden. Set aside.
- In the same pan, heat the oil. Add the onion paste and sauté until golden brown. This builds a rich flavor base for the korma.
- Add the ginger and garlic pastes and sauté until fragrant, stirring constantly to prevent burning.
- In a small bowl, combine the ground coriander, cumin seeds, turmeric powder, garam masala, yogurt, and salt. Mix well with 1 tablespoon of water to form a smooth paste.
- Pour the spice-yogurt mixture into the pan and stir continuously. This creates a creamy, flavorful sauce.
- Add a splash of water to adjust the consistency. Simmer for 2 minutes, allowing the flavors to meld.
- Gently place the fried eggs into the korma sauce. Add the rose water for a delicate floral aroma.
- In a separate tempering pan, heat the clarified butter. Add the Kashmiri red chili powder and immediately remove from heat. This tempering adds a vibrant color and a final layer of flavor.
- Pour the tempering over the egg korma. Garnish with fresh cream. Serve hot with rice or chapatis.
Recipe Notes
Expert Tips
- For a richer flavor, use ghee instead of regular oil for cooking the eggs.
- Adjust the spice level by adding more or fewer green chilies according to your preference.
- Garnish with fresh cilantro or coriander leaves before serving for a pop of color and freshness.
Storage Instructions
- Store leftover egg curry in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a microwave or on the stovetop before serving.
Also See
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Recipe Nutrition
Calories: 282kcalCarbohydrates: 5gProtein: 9gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 201mgSodium: 84mgPotassium: 144mgFiber: 1gSugar: 1gVitamin A: 670IUVitamin C: 2mgCalcium: 69mgIron: 2mg
Geeta Biswas
Articles: 919
3 Comments
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This looks perfect! Thanks for posting.
This looks perfect! Thanks for posting.
Looks so appetizing! Thank you for posting.