Egg Korma

Egg Korma
Whole cashews
Cooked in creamed coconut and cream
Served with rice

Egg Korma with cashews, creamed coconut and cream. A really delicious dish that egg lovers will really enjoy!

I always think of eggs as a quick fix curry alternative and that is the case when I have to make a vegetarian alternative that is rich and indulgent.

This egg Korma is just that! It always goes down well when entertaining and I always have these ingredients in my home.

Please use block creamed coconut, it really works best and does not give that awful slimy sauce of the cans. The heat is adjustable but the chilli powder adds a beautiful colour to the korma so reduce the green chillies or add fresh chillies at the end by just piercing them once to release aroma and not heat.


6 hard boiled eggs scored
1 onion finely minced
3 cloves of garlic finely minced fine
1 cm slice ginger minced fine
3 green chillies minced
12 cashews
100g coconut cream bar
Half cup cream
1 tsp salt
1 tsp chilli powder
1/2 tsp turmeric
1/2 tsp coriander
1 tsp cumin
1 tbsp dried Kasuri methi
1 tbsp ghee
1/2 tsp ground cinnamon powder
1/2 tsp ground cardamom powder
1 bayleaf torn


Heat the ghee in a hot non stick pan.
Add bayleaf and let it sizzle.
Add the onions, garlic, ginger, salt and green chillies.
Gently cook this mixture till you have cooked out the rawness. The onions should have a slight colour to them.

Add a quarter cup water and let this cook covered on low until the water has evaporated and the onions really soft.

Next add all the powdered spices. Now cook on low heat. The spices need to be cooked out and the oil surfacing a little to the top and sides. This will take some time. Splashes of water added will help to aid oil separation.

Next add cashews, cream coconut bar and continue to cook again for good few minutes.

Now add cream, eggs and dried methi then gently cook covered till you have a rich creamy sauce and the red oil starts to gently surface in pockets.

Garnish with a little fresh coriander and few scattered cashews!

Serve the egg Korma with hot boiled rice.


If you don’t have cinnamon and cardamom powder, add whole ones at the start to temper the oil. Split the cardamoms for more flavour but you miss the potency of ground version…and not bite into pods!

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