One-Pot Egg Korma
A creamy, aromatic egg korma, effortlessly made in a single pot.
⏱️ 45 min🍽️ Serves 1
🔥 420 kcal💪 20g protein🍚 30g carbs🥑 25g fat🌾 5g fibreper serving
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servings
Ingredients
- 🥚6 hard-boiled eggs
- 🧅1 onion, large, finely chopped
- 🧄2 tsp ginger-garlic paste
- 🍅½ cup tomato puree
- 🍦½ cup yogurt, plain
- 🌰¼ cup cashew paste (blended cashews with water)
- 🌶️1 tsp garam masala
- 💛½ tsp turmeric powder
- 🌿1 tsp coriander powder
- 🌱½ tsp cumin powder
- 🌻2 tbsp cooking oil
- 💧½ cup water or vegetable broth
- 🧂 salt, to taste
- 🍃2 tbsp fresh cilantro, chopped, for garnish
Pro tips
- For extra richness, a splash of heavy cream can be added at the end.
- Make sure the yogurt is at room temperature before adding to prevent it from curdling.
- Serve hot with basmati rice, naan, or roti for a complete meal.
Method
- 1Heat oil in a large pot or Dutch oven over medium heat. Add chopped onions and sauté until golden brown and translucent.
- 2Stir in the ginger-garlic paste and cook for 1-2 minutes until fragrant.
- 3Add tomato puree and cook, stirring occasionally, until the oil separates from the mixture (about 5-7 minutes).
- 4Reduce heat to low. Stir in turmeric, coriander, cumin, and garam masala powders. Cook for 1 minute, stirring constantly to prevent burning.
- 5Whisk the plain yogurt and cashew paste into the pot. Mix well until smooth. Add water or broth and bring to a gentle simmer.
- 6Gently add the hard-boiled eggs to the simmering gravy. Season with salt to taste. Cover and cook for 5-7 minutes, allowing the flavors to meld.
- 7Garnish with fresh chopped cilantro before serving.