Egg Korma - Fragrant, Flavorful and Nutty Egg Curry

Egg Korma from Journey Kitchen

Serves 2-3 


5 hard boiled eggs (sliced into halves)

5-8 curry leaves

1/2 tsp mustard seeds

1 red onion ( grind to paste)

1 tomato (cubed)

1 tsp ginger paste

1/2 tsp garlic paste

2 tbsp ground almonds

1 cup chicken stock/warm water

3 tbsp thick cream dissolved in 2 tbsp water, or heavy cream* (optional)

1-2 tbsp ghee/veg oil/olive oil

For spice blend*

1 tsp fennel seeds/sauf

1 tsp cumin seeds

8-10 whole black pepper

2 cardamom pods

1 tbsp coriander powder

1 tsp red chilly powder

1/2 tsp turmeric powder


* You can lightly toast the spices before you grind them for more flavor.


-Grind all the ingredients for spice blend and keep aside. Sprinkle some of it on the halved hard boiled eggs. In a wok, heat the ghee, add curry leaves and mustard seeds (its going to splutter so better be away from the stove)

-Once the onion turn pink, add the ginger, garlic  paste. Then add in the almond powder.

-Saute the almonds for about a minute. Make sure that you are cooking at medium heat so that the almonds don't burn. Next add the spices and tomatoes. Cook till the tomatoes have formed a paste.

-Add the stock and let it come to a vigorous boil. Reduce the heat and arrange the eggs in it. Shake the wok to coat the eggs (try not to use a spoon as it might break the eggs). Simmer for 5-8 minutes.

-Garnish with almonds and cream. This egg curry is fit for a king.

-Serve with naan or chapati. And love boiled eggs. Hard boiled please