🇮🇳 Indian

Eggs Korma

Name: Eggs Korma
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 150 g Yogurt; 1 tsp Garam Masala; 400 g Tomato Puree; 100 ml Heavy Cream; to taste Salt; 1 large, finely chopped Onion; 4 cloves, minced Garlic; 2 tbsp Ghee; 1/2 tsp Turmeric Powder; 6, hard-boiled Eggs; 1 tsp Ground Cumin; 50 g Cashews

🇮🇳 Indian

A soul-warming indian curry where eggs simmers in a deeply spiced sauce — comfort food built for sharing with warm flatbread or rice. Ready in 37 minutes including prep.

Prep 12 min Cook 25 min Serves 4 Medium

Ingredients

Yogurt150 g
Garam Masala1 tsp
Tomato Puree400 g
Heavy Cream100 ml
Saltto taste
Onion1 large, finely chopped
Garlic4 cloves, minced
Ghee2 tbsp
Turmeric Powder1/2 tsp
Eggs6, hard-boiled
Ground Cumin1 tsp
Cashews50 g

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the Ghee in a heavy-bottomed pot over medium heat until shimmering.
2
Add the onion and cook until golden and softened, 6-8 minutes, stirring so it doesn't catch.
3
Stir in the garlic plus the garam masala, ground cumin and turmeric powder; toast for about a minute until the kitchen smells incredible.
4
Add the eggs, turning every piece through the spice base so it's fully coated, and sear lightly.
5
Pour in the tomato puree, bring to a gentle bubble, then cover and simmer until the eggs is tender.
6
Uncover and reduce until the sauce clings to a spoon. Finish with fresh cilantro and a squeeze of lemon.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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Watch how it's made

Video: EGG KORMA RECIPE | HOW TO MAKE EGG KORMA | EGG KORMA CURRY | EGG GRAVY · on YouTube