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Egg Korma Recipe

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Egg korma is a classic Indian dish that combines the delicate flavors of boiled eggs with a rich, creamy, and aromatic curry. This dish is a must-try for those who appreciate the fusion of spices, and it’s a delightful twist on the traditional egg curry.

In this article, we will provide you with a step-by-step guide on how to make a mouthwatering egg korma and share some valuable tips to enhance your culinary skills.


 Here’s what you’ll need:

For the Egg Korma:

  • 6 hard-boiled eggs
  • 2 onions, finely chopped
  • 2 tomatoes, pureed
  • 2 tablespoons of ginger-garlic paste
  • 1/2 cup yogurt
  • 1/2 cup heavy cream
  • 2 tablespoons cooking oil
  • 2 tablespoons ghee (clarified butter)
  • Use half a cup of cashew nuts, soaked and then blended into a smooth paste.
  • 1/2 cup fresh coriander leaves, chopped
  • Salt to taste

Spices and Seasonings:

  • 1 bay leaf
  • 2-3 green cardamom pods
  • 2-3 cloves
  • 1-inch cinnamon stick
  • 1 teaspoon cumin seeds
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin

How to Make Egg Korma

Step 1: Preparing the Eggs

Boil the eggs and peel them. Cut each egg into half and set them aside.

Step 2: Making the Korma Base

  • Heat oil and ghee in a pan.
  • Add the bay leaf, cardamom pods, cloves, cinnamon, and cumin seeds. Sauté until they release their aroma.
  • Add the finely chopped onions and sauté them until they achieve a golden-brown color.
  • Incorporate the ginger-garlic paste and continue cooking for a few minutes until the raw aroma dissipates.

Step 3: Creating the Flavorful Curry

  • Add the tomato puree and simmer until the oil begins to release from the mixture.
  • Mix in the cashew nut paste and cook for a few more minutes.
  • Add the yogurt, red chili powder, turmeric powder, ground coriander, and ground cumin. Cook until the oil separates.
  • Pour in the heavy cream and garam masala. Stir well.
  • Add salt to taste and let the curry simmer for a few minutes.

Step 4: Final Touch

  • Carefully place the boiled eggs into the curry.
  • Let them simmer for a few minutes, absorbing the rich flavors of the korma.
  • Garnish with fresh coriander leaves.

Tips for a Perfect Egg Korma

  • Hard-Boiled Eggs: Ensure your eggs are hard-boiled but not overcooked. Overcooking can make the yolks dry and crumbly.
  • Fresh Ingredients: Use fresh tomatoes and onions for the best results. Fresh ingredients bring out the authentic flavors of the dish.
  • Balancing Spices: Adjust the quantity of red chili powder and garam masala to suit your spice tolerance. Remember, a korma should be creamy and mildly spicy.
  • Cashew Paste: Soak the cashew nuts for at least 30 minutes before grinding them into a paste.


Q1: Can I substitute yogurt with something else in egg korma?

A1: Yes, you can use a combination of milk and a little lemon juice as a substitute for yogurt if you don’t have it on hand.

Q2: What’s the difference between egg korma and egg curry?

A2: Egg korma is creamier and has a richer sauce compared to regular egg curry, which is lighter and more tomato-based.

Q3: Can I make egg korma in advance?

A3: Yes, you can make egg korma in advance and store it in the refrigerator for up to 2-3 days. Reheat it gently before serving.


Egg korma is a delightful dish that combines the richness of Indian spices with the subtle flavors of eggs. By following this comprehensive recipe and our valuable tips, you can create a restaurant-quality egg korma right in your own kitchen. Enjoy this delectable dish and explore more culinary adventures!

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