Name: Shahi Egg Korma
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 Egg, hard boiled, peeled, and lightly fried; ¼ cup Brown Onion, crispy fried onions (birista), crushed; 6 Cashews, soaked; ½ tbsp Poppy Seeds, khus khus, soaked; ¼ cup Indian-Style Yogurt, whisked smoothly; 1 tbsp Fresh Cream; ½ tbsp Ginger-Garlic Paste; ¼ tsp Garam Masala; ½ tsp Ground Coriander; ⅛ tsp Ground Cardamom; 1½ tbsp Ghee; ½ cup Water; ½ tsp Salt

40 mintotal

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Mild

Add to your week

Method

Make the Shahi Paste: Process the soaked cashews and soaked poppy seeds with a minimal splash of water to form a completely smooth, velvety white paste.
Heat a portion of the ghee in a pan and delicately shallow fry the boiled eggs until they develop a pale golden crust. Remove and prick them lightly with a fork to allow flavors to penetrate.
Heat the remaining ghee in a heavy kadhai. Add the ginger-garlic paste and cook gently on low heat for a minute until fragrant, without letting it brown.
Fold in the coriander powder. Lower the flame completely and slowly pour in the whisked curd. Stir rapidly and continuously to ensure the yogurt cooks into the fats without splitting.
Once the curd matures and releases ghee, incorporate the crushed brown onions (birista) and the smooth cashew-poppy paste. Cook steadily for 4-5 minutes on low heat.
4–5 min
Add the measured warm water and salt. Bring the opulent gravy to a gentle, rolling simmer.
Carefully drop the fried eggs into the gravy. Cover and simmer for 5-7 minutes, allowing the eggs to thoroughly absorb the rich, nutty sauce.
5–7 min
Turn off the heat. Gently stir in the fresh cream, garam masala, and cardamom powder to finish. Serve hot.

How to tell it's done

Golden-fried eggs submerged in an ultra-thick, luscious, pale-brown gravy that is intensely nutty, sweet, and aromatic.

Getting it right

Tip

A true Mughlai Korma does not use tomatoes or turmeric. The gravy relies entirely on the sweet, caramelized depth of the brown onions, balanced by the richness of the nut paste and yogurt.

What to serve it with

Elevates everyday eggs to banquet status. Best enjoyed with soft Sheermal, Rumali Roti, or rich Pulao.

Hare Chane Aloo

Hare chane aloo is a seasonal UP sabzi of fresh green chickpeas with potato, cooked dry.

30 minvegan

Home-style Tari Wala Murgh

Tari wala murgh is an everyday North Indian chicken curry with a thin, well-spiced gravy meant for soaking into rice or roti.

1 hr 10 minnon vegetarian

Hyderabadi Ande Ka Salan

Ande ka salan simmers boiled eggs in the Hyderabadi peanut and sesame gravy usually served with biryani.

1 hr 5 mineggetarian

Hyderabadi Dum Ka Murgh

Dum ka murgh seals chicken with a yoghurt and nut marinade and cooks it in its own steam.

3 hr 10 minnon vegetarian

Hyderabadi Green Murgh Korma

Green murgh korma builds the korma on a coriander and mint paste, so the gravy stays green.

1 hr 40 minnon vegetarian

Hyderabadi Hariyali Egg Curry

Hariyali egg curry cooks boiled eggs in a green gravy of coriander and mint rather than a tomato one.

55 mineggetarian

Ingredients