Egg Korma
This Egg Korma uses the same creamy, fragrant, gently spiced korma base as a popular Mushroom Korma, but swaps mushrooms for eggs. Hard-boiled eggs are optionally pan-fried with turmeric until golden, then coated in a rich coconut, tomato, and onion gravy spiced with coriander, cumin, mustard seeds, cinnamon, and curry leaves. Finished with coconut milk and fresh coriander, this dish is comforting, protein-rich, and perfect served with rice, naan, or paratha for any occasion ranging from dinner parties to an easy family meal.
Ingredients 19
For The Eggs
8 eggs, large
2 tbsp coconut oil, optional, for frying
1⁄2 tsp turmeric powder
Pinch salt
For The Korma Gravy
2 tbsp coconut oil
2 onions, medium, finely chopped
2 tomatoes, finely chopped
1 tbsp tomato paste
1 tbsp ginger-garlic paste
1 tsp turmeric powder
2 tsp ground coriander
2 tsp ground cumin
1 tsp kashmiri chilli powder
8 ‒ 10 curry leaves
1 tsp mustard seeds
1 stick cinnamon stick
1⁄2 cup coconut milk, thick
1⁄2 cup water, adjust as needed
salt, to taste
1 tsp sugar, optional, to balance
To Finish
coriander leaves, freshly chopped
1 tsp coconut cream, for garnish, optional
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Method 19
Step 1 Boil The Eggs
Place the in a saucepan and bring to a boil.
Once boiling, cook for 12 minutes.
Transfer immediately to cold water.
Peel once cooled and set aside.
Step 2 Optional But Highly Recommended Golden Turmeric Eggs
Heat in a pan over medium heat.
Add and a small pinch of salt.
Gently add the boiled .
Roll in the pan until lightly golden and caramelised on the outside.
Step 3 Build The Korma Base
Heat (or ghee) in a wide pan.
Add the , & and cook for 30 seconds.
Add the . Cook for 1–2 minutes until fragrant.
Add the chopped and cook on medium-low until soft and lightly golden.
Add the chopped & , half a tsp of salt and cook till the gravy starts resembling a jam.
Add more salt (if needed), , , and . Stir gently for 30 seconds so the spices bloom but don’t burn.
At this stage, taste to adjust your spice levels. We are using to finish the dish, which will dilute the taste. So you want to ensure that your spices are slightly on the higher side at this stage,
Step 4 Create The Creamy Sauce
Add the peeled and stir well, ensuring they are coated well in the spices.
Add 1/2 cup of water and bring to a boil.
Add (if using) to balance.
Add the and let the sauce simmer for 5–7 minutes until slightly thickened.
Bhavna - The Modern Desi Co's tips
This step gives the eggs beautiful colour and subtle texture. If you prefer, skip this and keep the eggs plain.
At this stage, taste to adjust your spice levels. We are using Coconut milk to finish the dish, which will dilute the taste. So you want to ensure that your spices are slightly on the higher side at this stage.
It should be silky and spoon-coating — not too thick, not too runny. Adjust with a splash of water if needed.
Eggs soak up that silky coconut gravy beautifully and are protein rich, which means you feel full without having an extra dish on the side.
Serve with rice, warm naan, or even flaky paratha. It’s perfect for a dinner party, a Sunday family lunch, or one of those evenings where you need something soothing but don’t have the energy for complicated cooking.
