Egg Kurma (Egg Korma)

Make this Egg Korma for a change and you will love this for everything – for the creamy texture, spicy flavor and taste. Korma also known as kurma is a South Asian curried dish made with meat/veggies, spices, nuts, seeds and yogurt. Dishes like Chicken Korma and Vegetable Kurma are much popular in the Indian cuisine. In this post I share an easy variation of the same but made with hard boiled eggs.

Egg Korma features hard boiled eggs simmered in a gravy made with onions, tomatoes, yogurt/coconut/poppy seeds and nuts. Whole spices are the star of any kurma and this one also uses them in the tempering. However if you dislike them, you may omit and use more ground spices. But let me tell you there is nothing as good as a korma simmered with whole spices.

I make boiled egg curry often at home and my family loves variation. Like the Punjabi Dhaba Egg curry, Aloo anday and the chettinad egg curry, this egg korma also gets its turn to be on rotation. I make this with bagara rice or peas pulao for a complete and easy meal.

This egg kurma recipe is very doable because you have plenty of options to substitute the ingredients that aren’t easily available to you. Like for example – you can use raw grated coconut and cashews. If you don’t want to use coconut, substitute with yogurt or you can use a little poppy seed paste and yogurt. So it is up to you to experiment and use what you have in hand.

We always love mint leaves in a korma/ kurma because the flavors are classic. But cilantro/ coriander leaves too go well. I have not used curry leaves. If you want you may use them along with the whole spices in the tempering. They add a different flavor profile.

More similar recipes
Veg kurma
Potato kurma
Paneer korma

Photo Guide

How to make Egg Kurma (Stepwise Photos)

1. Boil the eggs, remove the shells and make few incisions randomly and set aside. Heat oil in a pan, add cinnamon, star anise, cloves, jeera or shahi jeera and bay leaf. I used it along with the other spice powders later. Do not use too many spices if you are making this to go with a biryani, stick on to the quantity mentioned in the recipe.

2. When the spices begin to sizzle, add finely chopped onions and green chili.

3. Saute until the onions turn golden and add ginger garlic paste. Saute till the raw smell disappears.

4. Add chopped tomatoes, turmeric and salt. Saute until the tomatoes turn mushy. While the tomatoes cook, make a fine paste of raw coconut/yogurt, cashews & fennel seeds. If using coconut, add a splash of water to grind. Set the paste aside till we need it.

5. Add garam masala and chili powder.

6. Mix and saute until the masala smells aromatic.

7. Add the cashew paste.

8. Saute until it begins to smell good. This step takes about 3 to 5 minutes depending on the thickness of your paste.

9. Add mint and saute well for 2 to 3 mins. Pour water and mix well to make a gravy. Bring it to a rolling boil and simmer until thick. Add the boiled eggs. You can also fry the eggs in ghee at the beginning and add them to the pan now. Fried eggs do lend a nice flavor to the korma.

10. Simmer until you see traces of oil on top. Taste test and adjust salt or garam masala. If you want add little black pepper. Add coriander leaves and switch off.

Serve Egg kurma with rice, roti, biryani, parotta and pulav.

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