Make this creamy, delicious and flavor-packed korma made with hardboiled eggs. Serve it over rice, pulao, biryani or with roti, paratha.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 3
  • Category: Side
  • Cuisine: South Indian

Ingredients

  • 4 to 6 eggs (, boiled)
  • 2 tbsp oil
  • ¾ cup onions (, finely chopped, (2 medium))
  • 1 green chili (, Slit)
  • 1 tsp ginger garlic paste
  • 1¼ cup tomatoes (, roughly chopped)
  • salt (as needed)
  • 1 pinch turmeric
  • ½ to 1 tsp red chili powder
  • 1 to 1½ tsp garam masala
  • 1 tsp coriander powder ((optional))
  • 2 tbsps mint leaves (or pudina finely chopped)
  • 1 tbsp coriander leaves (or cilantro finely chopped)
  • 1 bay leaf (, small)
  • 3 cloves
  • 1 inch cinnamon piece (or dalchini)
  • 2 green cardamom
  • 1 strand mace (, thin)
  • 1 star anise (, small)
  • ½ tsp shahi jeera (or jeera / cumin)
  • 3 tbsp raw coconut (, chopped coconut pieces or grated)
  • 8 cashews (or 2 tbsps poppy seeds)
  • ¾ tsp fennel seeds

Method

Preparation

  1. To a grinder jar, add cashews, coconut and fennel. Blend with little water to a thick paste. If using yogurt you won't need water.

How to make Egg Kurma

  1. Heat oil in a pan. Add bay leaf, cinnamon, cloves, cardamoms, jeera, mace and star anise.
  2. Add onions & saute until golden. Stir in the ginger garlic paste & saute until aromatic. Stir in the tomatoes, turmeric and salt. Saute until they breakdown and turn mushy.
  3. Add mint leaves, chilli powder, garam masala, & coriander powder. Saute until fragrant for a few minutes. Stir in the cashew paste and saute for 3 to 4 mins.
  4. Pour water good enough to make a sauce. Simmer and cook until the gravy turns thick. Prick the boiled eggs with a fork a few times and add them to the gravy.
  5. Cook until you see traces of oil on top. You can also fry the eggs in 1 tbsp ghee and add it to the kurma. Taste test and add more salt if needed.
  6. Switch off egg kurma and garnish with coriander leaves.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.