Egg Korma Recipe - Fluffy double boiled egg cooked in masala flavoured with coconut and selected spices.

This is an exclusive website recipe.

Main Ingredients : Eggs, Ginger

Cuisine : Hyderabadi

Course : Main Course_Egg

Egg Korma

Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.

Egg Korma Recipe - How to make Egg Korma


Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • Eggs 6

  • Ginger chopped 1 inch piece

  • Green chillies chopped 2 tablespoons

  • Coconut scraped 1 tablespoon

  • Coriander powder 1 tablespoon

  • Cloves 3

  • Cinnamon 1 inch stick

  • Green cardamoms 2

  • Turmeric powder 1/2 teaspoon

  • Milk 1/4 cups

  • Salt to taste

  • Ghee 3 tablespoons

  • Cashewnuts chopped 8

  • Onions chopped 2 medium

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Grind together ginger, green chillies, coconut, coriander powder, cloves, cinnamon, cardamoms and turmeric powder. Break eggs, separate whites from yolks into a bowl and beat the egg whites till stiff.

Step 2

Add the egg yolks, milk and salt to taste to the egg white mixture. Beat the mixture again after ten minutes and place the egg mixture bowl into a large vessel containing a little water and boil till the egg is set.

Step 3

Heat ghee in a pan and fry the chopped cashewnuts till golden brown. Drain and keep aside. In the same ghee add chopped onions and fry till light brown. Add the ground masala and fry till the ghee floats to the top. Add half a cup of water and bring to a boil. Then add the egg cubes and cook gently till the korma thickens.

Step 4

Garnish with chopped coriander leaves and serve hot with rice or paranthas and chutney.