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Egg Korma Recipe (Hyderabadi Egg Curry)

Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

Egg korma is an egg curry dish from the Hyderabadi cuisine of India

Egg korma is an egg curry dish from the Hyderabadi cuisine of India

Egg Korma

Egg korma, or egg kurma as it is spelled sometimes, is a spicy and rich Mughlai egg curry dish that is from the Hyderabadi region of India. The dish originated on the Indian subcontinent.

The curry has a sauce-like consistency and is prepared in a yogurt base with various spices, herbs, and fresh cream along with other ingredients.

Eggs Are a Healthy Dietary Addition

Ever since the chicken was domesticated, and maybe even before that, eggs have been an important part of our diet, especially for non-vegetarians. They are a nutritious and healthy food with zero external adulteration. Some would say that they stand out as a healthier option to many other foods.

However, while eggs do provide many nutrients and are of a good source of protein, they do contain some cholesterol and fat. For this reason, it is advised to eat them in moderation.

An egg provides complete nutrition to a growing fetus not only while it is growing but for 24 hours and more after hatching. All the more reason for everyone to include eggs as part of their daily diet.

Cook Time

Prep timeCook timeReady inYields

20 min

1 hour 15 min

1 hour 35 min

2-4 servings

Ingredients

  • 3 tbsp desi ghee (clarified butter), or oil
  • 4 eggs, boiled and peeled
  • 1 cup dahi (yogurt)
  • 1 tbsp ginger garlic paste
  • 2 medium-sized onions, sliced and fried until they caramelize
  • 1/4 cup peanuts, roasted
  • 1/2 cup fresh or dry coconut meat, sliced
  • 2 tbsp khaskhas (poppy seeds), soaked in water for 2 hours
  • 2-3 tbsp hara dhania (cilantro), chopped
  • 15-20 pudina (mint leaves)
  • 2 green chillies, stalks removed and slit on one side
  • 1 tsp kashmiri red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/2 tsp coriander powder
  • 1 tsp salt
  • 1 1/2 to 2 cups water

Instructions

  1. Prick the eggs with a fork from all sides.
  2. Dry roast the peanuts and the sliced coconut until they turn light brown. Remove the peanut skins.
  3. On low heat, grind to a fine paste the peanuts, coconut, browned onion, and the poppy seeds by adding the yogurt.
  4. Melt the clarified butter on low heat and then fry the ginger garlic paste for 1/2 a minute.
  5. Add the peanut-coconut paste and roast for a minute on low-medium heat.
  6. Put in the spices, the coriander powder, red chili powder, turmeric powder, green chilies, cilantro, mint, and salt and mix again.
  7. Cover with a lid and cook for 5-7 minutes, or until the oil separates out from the masala. Give a stir every 1-2 minutes.
  8. Add the garam masala and stir to combine. Add in the water and stir until mixed. Raise heat to medium and let it come to a boil.
  9. Add the eggs and give a light stir. Reduce heat to low and cover with a lid. Cook for 8-10 minutes, giving a stir every 2 minutes until the gravy thickens to the consistency shown in the video. If you want a thinner gravy, add some water and cook for a few minutes.
  10. The egg korma is ready. Serve with naan, paratha, roti, or rice.

Egg Korma Recipe (Hyderabadi Egg Curry)

© 2018 Rajan Singh Jolly

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 12, 2018:

I'm sure your husband will love the egg korma, Liza. do give it a try. Thanks for stopping by.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 12, 2018:

Glad you like egg curry. Thank you, bro!

Liza from USA on October 10, 2018:

Hi Rajan, the dish looks delicious and appetizing. I definitely want to make this for my husband. He loves kurma. Thanks for sharing.

manatita44 from london on October 10, 2018:

I eat eggs too. Mostly the vegans don't. I' ve had it curried as a welcome change. Delicious!

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 10, 2018:

Thank you, Dora.

Dora Weithers from The Caribbean on October 09, 2018:

Interesting recipe. The finished dish also looks inviting. Thanks for sharing.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 08, 2018:

Give this one a try and I am certain you will love it. Thank you.

Peggy Woods from Houston, Texas on October 08, 2018:

My husband and I enjoy eating eggs and we both like curry so this sounds like a great combination. I would never have thought about combining the two. Thanks for your recipe!

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 08, 2018:

Try this if possible Devika. You will like it. Thank you.

Devika Primić from Dubrovnik, Croatia on October 06, 2018:

A different recipe. I have tried egg curry but not like your one.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 05, 2018:

Thank you, Bill, my friend! Always a pleasure to see you here.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 05, 2018:

That is such a big compliment. Thank you, Louise!

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 05, 2018:

Glad the video made the recipe clearer. Appreciate your visit and comments. Thank you.

Bill Holland from Olympia, WA on October 05, 2018:

My wife loves curry. I tolerate it. That's all to say I will try this recipe. Thank you my friend!

Louise Powles from Norfolk, England on October 05, 2018:

I really should move to India, as all the food you write about sounds so lovely. My mouth is watering now.

Rachelle Williams from Tempe, AZ on October 05, 2018:

This looks good, I really enjoyed the video, because it helped me to see how it all gets put together. I'm not used to cooking with some of the ingredients, but I think I would be able to pull this off. I'm prediabetic, and I'm always on the lookout for low carb food. Thanks for sharing!