Egg Korma Recipe


  • 6 Eggs
  • 6 Onions
  • 6 Cloves
  • cup Milk
  • 3 tbsp Ghee
  • A piece of Ginger
  • 1 stick Cinnamon
  • Some Green Chilli
  • 2 Cardamom pods
  • 1 tbsp grated Coconut
  • tsp Turmeric powder
  • 3 tbsp Coriander powder
  • 2 tbsp chopped Cashewnuts
  • Salt to taste


  1. Chop the onions coarsely. Grind together the green chilies, grated coconut, coriander powder, cardamom, cinnamon, cloves, ginger and turmeric powder.
  2. Separate the Egg yolks and egg whites. Beat them separately. Mix altogether the egg yolks and milk to the egg white mixture and adjust salt according to taste.
  3. Again beat the mixture 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.
  4. For korma, heat the ghee in a saucepan and fry the chopped cashewnuts till golden brown.
  5. Put 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.
  6. Now add half a cup of water and bring to a boil.
  7. Add the egg cubes and cook gently till the korma thickens.
  8. Use freshly cut coriander for garnishing and serve hot with rice or parathas and chutney.

Tip: While cutting hard boiled eggs,the egg yolk often tends to break so to avoid this dip the knife in cold water for a few seconds and then cut smoothly.

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