Creamy Egg Korma
Creamy Egg Korma is a rich, mildly spiced aromatic South Asian curry with hard-boiled eggs simmered in a luxurious, silky sauce.
Course: Lunch, DinnerCuisine: IndianDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
10
minutesCalories
440
kcalTotal time
20
minutesIngredients
8 8 eggs
1 tsp 1 ground turmeric
1/2 tsp 1/2 chili powder
4 tbsp 4 coconut oil (or vegetable oil)
2 2 bay leaves
1 tsp 1 ground cardamom
1/2 tsp 1/2 ground cinnamon
Pinch ground cloves
2 2 onions, very finely sliced
1 tbsp 1 grated fresh ginger
1 tbsp 1 crushed garlic
1 1/2 tsp 1 1/2 garam masala
1 1/2 tsp 1 1/2 ground coriander
1 tsp 1 ground cumin
1/2 tsp 1/2 salt
1/2 cup 1/2 plain yogurt, whisked well
4 tbsp 4 cashew butter (or almond butter)
Fresh coriander or mint leaves, chopped, for garnish
Handful cashews, for garnish
Directions
- Bring a saucepan of water to a boil over medium-high heat. Gently lower 4 of the eggs, and boil for 8-10 minutes or until only just hard-boiled. Transfer the eggs to iced water, and peel when cool enough to handle.
- Toss the peeled eggs with turmeric, chilli powder and a good season of salt.
- Heat 1 tbsp of the coconut oil in a frying pan over medium-high heat. Add the eggs and fry for 3-5 minutes, shaking often, until lightly browned and blistered. Remove and set aside.
- Wipe out the pan, and add the remaining 3 tbsp oil over medium heat. Add the bay leaf, cardamom, cinnamon and cloves, and let them sizzle for 30 seconds until aromatic.
- Add the onions and sauté for a few minutes, until they turn golden brown. Stir in the ginger and garlic paste, and cook for about 1-2 minutes until fragrant.
- Turn the heat to low and add the garam masala, coriander, cumin, and salt. Stir well and add a splash of water.
- Add the whisked yogurt and cashew butter, stirring to combine. Cook on low heat for 5-7 minutes, stirring occasionally.
- Add 1- 1 ½ cups warm water, to create a thick gravy consistency. Gently lower the fried eggs into the gravy, and cover with a lid. Simmer on low for 5 minutes.
- Garnish with freshly chopped coriander or mint, and cashews. Serve hot, with rice and naan or roti bread.