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Egg Korma

January 30, 2008 |

We’ve tried almost a dozen egg curry recipes, and came up with this based on our experiments. We rechristened it ‘Egg Korma’, ‘cos it sounds more posh.

To pre-empt a misdemeanour charge from the korma police, we threw in a couple of cashews.

We usually discard the yolk after boiling the egg.

The red colour in this gravy comes from the Kashmiri chilli powder (deghi mirch). Spanish paprika is a good substitute.

We don’t cook eggs very often, and may try this gravy with veggies like potatoes or cauliflower.

EGG KORMA

Boil 8 eggs.

How to cook the perfect hard-boiled egg.

Fry in 2 tbsp ghee/oil for 30 seconds
1 small stick cinnamon,
2 bay leaves,
1 tsp caraway seeds (shah jeera)
6 peppercorns
2 green cardamoms shelled
1 black cardamom shelled
4 cloves
1 small piece mace
1 star anise
1 tsp coriander seeds
½ tsp aniseeds (Lucknowi saunf)

(Be kind to your food processor. Crush the cinnamon and star anise in a mortar and pestle before frying them.)

Then add

1/2 tsp dried mint and
1/2 tsp dried fenugreek leaves (kasoori methi), (dried oregano works too)

stir for a second, add

4 cups chopped red onion
6 cloves chopped garlic
½ inch piece of chopped ginger
salt
¼ tsp turmeric powder
2.5 tsps kashmiri chilli powder (paprika is a decent substitute)
half tsp. cayenne powder

fry until the onions start to brown,

meanwhile, microwave on HIGH for 4 minutes
3.5 cups chopped tomatoes

Add the softened tomatoes to the onions, cook until the mixture releases all its water and starts thickening.

1 tsp concentrated tomato paste deepens the flavour and colour. This is optional.

Cool it, remove the bay leaves, grind it to a smooth paste in a blender with
1 cup coconut milk (we use low-fat) and
2 tbsps roasted and chopped cashews
2 tbsps dessicated coconut toasted until golden brown (dry coconut works well for this)

Put the paste back on medium heat with
1 tbsp ghee

Check for chilli and salt, add more coconut milk if you want to.
We ended up adding ½ cup more.

Put the cut eggs in, and simmer for 8-10 minutes until the flavours come together. Garnish with cilantro if you wish.

Egg korma with herb naans

Also check out Egg Curry @
Saffron Trail
Aayi’s Recipes
Food, in the Main
Sailu’s Food
Mahanandi

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aniseeds, bay leaf, caraway, cardamom, Cashew, Chilli, cinnamon, cloves, Coconut, egg curry, egg korma, egg kurma, Eggs, Garlic, Ginger, India, Indian, kasoori methi, mace, Mint, Onion/Shallot, star anise, Tomato, vegetarian recipes

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34 Comments so far

pooja v on January 30, 2008 8:08 am
bee n jai , i am still wondering whether i liked the curry more or picture. Ugghh ….i think i liked both equally and this gorgeous curry is perfect with herb naan.
Happy Cook on January 30, 2008 8:51 am
I love the egg korma. And that red colour is so good/
Laavanya on January 30, 2008 8:55 am
We love Egg curries at home and i keep trying different versions too.
The sauce you’ve made looks so rich and posh that it deserves to be called a korma I had to laugh when I read how considerate you were to your food processor
Asha on January 30, 2008 9:23 am
My kids love Egg curry anytime, yolk and all. Looks delicious and I love the color too! Here is my egg curry I posted eons ago!:D

http://foodieshope.blogspot.com/2006/09/
masala-eggs-with-cumin-green-peas-rice_24.html
Latha on January 30, 2008 9:31 am
Pictures beautiful as usual! Like the way the eggs are just sitting on a bed of korma!
sunita on January 30, 2008 9:36 am
We love our eggs…yolks et al :D…your pictures are so delish
vineela on January 30, 2008 9:52 am
Hi Bee,
Love your korma recipe ang picture too.
Definetly try this for Gopi because he likes eggs very much.
Thanks for sharing.
vineela
rina on January 30, 2008 10:40 am
Looks gr8… though lengthy procedure…May be I can incorporate this receipe with some other ingredient..
Manisha on January 30, 2008 10:45 am
Your egg whites didn’t turn red after 9-10 mins of simmering, you food-stylist-in-training, you?!

I like to pierce the eggs and then simmer them whole. That gets the flavors into the egg without getting any yolk into the sauce. It also works if you’re visiting, cos then both the two of you ;-) can discard the yolk, like I do, and the rest of the family can enjoy the smelly yellow stuff.

Like your new JoC style of recipe writing.

redness is a state of mind. imagine red, you’ll see it. - b.
Siri on January 30, 2008 11:08 am
Ok I didn’t expect the pic to be like this when I first saw the post at TOI.. I imagined sumthing like boiled eggs immersed in a rich gravy..

Love this pic too..

~ Siri
Suganya on January 30, 2008 11:13 am
I love the platter. I have been looking for a triangular one for a long time now.
Sowjanya Yinti on January 30, 2008 12:20 pm
I hate the yolk with a passion :). Funny I started substituting paprika too for the color. Does the spanish paprika have a rich color or is it bit sweeter than the usual?
shilpa on January 30, 2008 1:20 pm
Like Siri, me too imagined eggs in gravy. I love the first pic..still simply great…
katy on January 30, 2008 1:27 pm
that looks just wonderful, and the naan looks delicious too!!!
Mansi on January 30, 2008 2:37 pm
Nice pic:) we make egg curry quite often, and you reminded me that I have a few eggs lying in my fridge that need some attention!:)
enjay on January 30, 2008 2:45 pm
The pictures are stunning. I don’t even eat eggs, but read through the recipe just for fun!
Vaishali on January 30, 2008 3:22 pm
You have such a lovely site! The korma looks beautiful. I don’t eat eggs, but I guess this base would taste great with veggies as well?

it probably would. you can try potatoes and cauliflower, maybe babycorn and mushrooms as well. - b.
Namratha on January 30, 2008 5:40 pm
Picture perfect and lovely recipe!!
kribha on January 30, 2008 5:48 pm
Bee,
I’ve missed so many of your posts and two click events. Hope to make it next time. Egg curry looks gorgeous. What? You throw away the yolks? Oh my, I love them. Infact I don’t like the white part much. Your picture looks awesome as ever. Thanks for sharing the curry recipe. I’m sure it will make a great base for any type of gravies.
Elizabeth on January 30, 2008 8:25 pm
“Egg Korma” sounds very elegant indeed. I’m intrigued…what is dessicated coconut?

dessicated coconut is pre-grated coconut. - b.
Nags on January 30, 2008 8:56 pm
but what’s the point if the egg is separate from the gravy? or did you jus do that for the pics purpose?
RedChillies on January 30, 2008 9:32 pm
Posh Egg Korma ? Loved the idea already. But I am no real fan of egg, so might use cauliflower instead.
Miri on January 30, 2008 10:00 pm
Oooh…..I just posted a Kurma recipe and them came here ….to find a “korma” recipe!! Good thing I didn’t name mine Korma, coz i didnt know there was a cashew requirement for that!:D

I have tried various egg curry recipes too but not very happy with any - so I am definitely trying out this one.And I think it’s high time I tried out your naan recipe too! Did I tell you I love trying out your recipes - they are simply delicious and you are assured of a fail proof result!

If you plan to use veggies next time, I would suggest you also include some potato pieces - they really add to the gravy texture and absorb the flavours very well.
Anita on January 30, 2008 11:39 pm
Every time you health conscious people throw away half the egg, I wish I could have been your neighbour… All the yolks I could have had.. [sigh].
Jayashree on January 31, 2008 12:38 am
I love that first pic…..and I like the idea of trying this recipe with potatoes instead of eggs.
Santhi on January 31, 2008 2:14 am
That pic makes anyone want to be an egg
Anita on January 31, 2008 9:00 am
I love the pic esp., the second one, but am left wondering how the yolk-less egg actually looked in the gravy.
Pat on January 31, 2008 1:18 pm
where do I find low fat coconut milk?

any thai, chinese or indian store. or try coconut milk powder. - b.
Dhivya on January 31, 2008 2:09 pm
I am not a egg lover although my best half eats them! This korma sounds delicious and seeing it made me recall him asking me to “make some eggs inside some gravy” dish! Guess this is what he was talking about. Will give this one a try
Srivalli on February 1, 2008 2:21 am
I told you guys right that I might consider starting a club…now I am off to get the foundation ready…how dare you guys take such beautiful pictures!!!
sagari on February 1, 2008 8:55 pm
lovely dish bee
raaga on February 7, 2008 1:29 am
One more egg recipe… and I’m hardly complaining :-)
usha on May 21, 2008 9:10 am
very nice receipe
Deviled Egg on July 28, 2008 1:19 pm
I’ve never even heard of Egg Korma before. Thanks for sharing!

Your pictures are beautiful!