Egg Korma

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

Rate This Recipe


  • 6- Eggs
  • 6- Onions
  • 1/2 cup - Milk
  • 2 tbsp - Cashewnuts
  • 8 - Green Chillies
  • 1 tbsp - Grated Coconut
  • 3 tbsp - Coriander powder
  • 6 - Cloves
  • 1 stick - Cinnamon
  • 2 - Cardamom pods
  • 1 piece - Ginger
  • 1/2tsp - Turmeric powder
  • 3tbsp - Ghee
  • Salt To taste

How to Make Egg Korma

  • Grind together the green chillies, grated coconut, coriander powder, cardamom, cinnamon, cloves, ginger and turmeric powder.
  • Chop the onions coarsely.
  • Separate the yolk from the eggs and beat the egg whites till stiff.
  • Add the egg yolks and milk to the egg white mixture and salt to taste.
  • Beat the mixture again for 10 minutes and place the egg mixture vessel into a large vessel containing a little water and boil till the egg is set.
  • Turn out the egg and cut into cubes.
  • To make the korma, heat the ghee in a saucepan and fry the chopped cashew nuts till golden brown.
  • Put sliced onions, ground masala paste and salt and cook on a low flame, till the onions turn light brown.
  • Stir occasionally till the ghee floats to the top.
  • Add half a cup of water and bring to a boil.
  • Add the egg cubes and cook gently till the korma thickens.
  • Garnish with freshly cut coriander leaves and serve hot with Rice or Parathas and Chutney.