Mild Egg Korma With Chickpeas (Print Version)
Creamy North Indian curry with eggs, chickpeas, and spinach in mild aromatic sauce
# What You Need:
→ Protein & Main
01 - 6 large eggs
02 - 1 can (14 oz) chickpeas, drained and rinsed
→ Vegetables
03 - 5 oz fresh spinach, roughly chopped
04 - 1 large onion, finely chopped
05 - 2 medium tomatoes, chopped
06 - 2 cloves garlic, minced
07 - 1-inch piece ginger, grated
→ Korma Sauce Base
08 - 3 tbsp plain Greek yogurt or unsweetened coconut yogurt
09 - 1/4 cup coconut milk
10 - 2 tbsp ground almonds or cashew butter
→ Spices
11 - 1 tsp ground coriander
12 - 1 tsp ground cumin
13 - 1/2 tsp ground turmeric
14 - 1/2 tsp garam masala
15 - 1/2 tsp mild chili powder
16 - 1/8 tsp ground cinnamon
17 - Salt and freshly ground black pepper, to taste
→ Oils & Garnish
18 - 2 tbsp vegetable oil or ghee
19 - Fresh cilantro leaves, to garnish
20 - Lemon wedges, to serve
# How to Make It:
01 - Place eggs in a saucepan and cover with water. Bring to a boil, then simmer for 8–9 minutes. Cool under cold running water, peel, and halve. Set aside.
02 - Heat oil or ghee in a large skillet over medium heat. Add chopped onion and sauté for 5–6 minutes until golden brown.
03 - Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant, being careful not to burn.
04 - Add chopped tomatoes to the skillet. Cook for 3–4 minutes until softened and beginning to break down.
05 - Stir in ground almonds, yogurt, coconut milk, coriander, cumin, turmeric, garam masala, chili powder, and cinnamon. Simmer gently for 5 minutes, stirring frequently to prevent separation.
06 - Add drained chickpeas and chopped spinach. Cook for 3–4 minutes until spinach is completely wilted.
07 - Nestle the halved eggs into the sauce, cut side up. Simmer for 4–5 minutes to heat through, spooning sauce over the eggs occasionally.
08 - Taste and adjust salt and pepper as needed. Garnish with fresh cilantro and serve with lemon wedges alongside basmati rice or warm naan.
# Expert Hints:
01 -
- The korma sauce impossibly creamy without being heavy, thanks to the yogurt and coconut milk working together
- Its gentle enough for anyone who usually runs from spicy food but still deeply aromatic
- You get protein from two sources, making it satisfying without needing any meat
02 -
- Curdled yogurt ruins the texture, let it come to room temperature before adding and never let it boil hard
- The eggs continue cooking in the sauce, so do not overcook them during boiling or they will get rubbery
03 -
- Toast your ground spices in a dry pan for 30 seconds before adding them to the oil, it wakes them up completely
- Keep a little lemon wedge on the table, the acid brightens the whole dish right at the end