Egg Korma

Description

Egg Korma is a mildly spiced, creamy curry made with hard-boiled eggs simmered in a rich onion-cashew or coconut-based gravy. Originating from Mughlai cuisine and adapted widely across South India, it is a popular vegetarian-friendly alternative to meat kormas, known for its smooth texture and fragrant aroma.

The curry is prepared by sautéing onions, ginger-garlic paste, and ground spices like cardamom, cinnamon, and cloves, then blending them with coconut milk or cashew paste. Boiled eggs are gently added to the thick, mildly sweet-spicy gravy and simmered until infused with flavor. Fried onions or coriander are often used as garnish.

Egg Korma is commonly served with chapati, parotta, or ghee rice in homes and restaurants across Madurai, Coimbatore, and Kozhikode, and remains a comforting dish among Indian families in Mississauga, Brampton, and Scarborough.