Egg korma | How to make Egg korma

By Sonia Shringarpure  |  18th Sep 2016  |  
5 from 2 reviews Rate It!
  • Photo of Egg korma by Sonia Shringarpure at BetterButter
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About Egg korma Recipe

Korma is a rich spiced gravy made with yogurt, cream, and nut paste. I do try to include something different in my culinary experiments, so this time I made use of Sambal Olek, a spicy red chili garlic paste which is mainly used in Malaysian or Thai cuisine. The other variation I have brought about is that I shallow fried the boiled eggs, keeping the egg intact once it's combined with the gravy.

Egg korma is a delicious dish which is liked by people of all age groups. Egg korma by Sonia Shringarpure has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Egg korma at many restaurants and you can also prepare this at home. This authentic and mouthwatering Egg korma takes 10 minutes for the preparation and 60 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Egg korma is a good option for you. The flavour of Egg korma is tempting and you will enjoy each bite of this. Try this Egg korma on weekends and impress your family and friends. You can comment and rate the Egg korma recipe on the page below.

Egg korma

Ingredients to make Egg korma

  • 6 eggs
  • 1 can coconut cream/milk
  • 2 slit green chilies
  • 2 bay leaves
  • 1" cinnamon
  • 3 cloves
  • 1 tsp cumin seeds
  • 1 tsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 3 tsp red chili garlic paste (Sambal Olek)
  • 1 tsp madras curry powder
  • 1 tsp garam masala powder
  • 2 tbsp cashew tukda
  • 1 tsp melon seeds
  • 2 tbsp skinless almonds
  • 4 tsp yogurt
  • 1/2 cup water
  • 2 tbsp full cream
  • 1 tsp black pepper powder
  • 1 tsp kasoori methi powder
  • Handful of chopped coriander leaves
  • 3 tbsp + 3 tbsp olive oil
  • salt to taste
  • Red chili powder (for egg fry)

How to make Egg korma

  1. Fill pot with cold water and boil eggs for 10-12 minutes. Cool and peel the shells. Cut eggs in halves. Sprinkle red chili powder and salt both sides of the halves.
  2. Heat oil in a large nonstick skillet and fry the eggs both sides till lightly browned (approximately 10 minutes) on low medium low heat.
  3. Boil cashews, melon seeds, and almonds till soft. Cool and grind them along with yogurt till smooth Puree is formed. Remove to a bowl, add water, and whisk. Keep aside.
  4. Heat oil in a skillet. Add cumin seeds, bay leaves, cloves, cinnamon, and green chilies. Sauté for few seconds.
  5. Add ginger-garlic paste mixed with little water. Stir fry till raw smell of ginger-garlic paste disappears.
  6. Add turmeric powder, red chili powder, and chili garlic paste. Keep stirring at intervals till oil separates.
  7. Add curry powder and garam masala powder along with cashew mixture.
  8. Bring it to a simmer. Once simmering, add coconut cream/milk. Cook till oil floats.
  9. Add salt, pepper powder, and kasoori methi powder. Add cream and cook on low heat till it slightly thickens.
  10. Garnish with coriander leaves. Before serving, add the eggs to the korma. Serve with roti/paratha/rice.

Reviews for Egg korma (2)

Suraj Gs2 years ago

I tried it, it's too yummy

jyoti varangaonkar3 years ago


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