Mild Egg Korma With Chickpeas (Printable)
Creamy North Indian curry with tender eggs, chickpeas, and spinach in a mild aromatic sauce
# What You’ll Need:
→ Protein & Main Components
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→ Fresh Vegetables
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→ Korma Sauce Base
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→ Aromatic Spices
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→ Cooking Oil & Garnish
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# How To Make:
01 - Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 8–9 minutes. Transfer eggs to cold water to cool, peel carefully, and halve. Set aside for later use.
02 - Heat oil or ghee in a large skillet over medium heat. Add chopped onion and cook for 5–6 minutes, stirring occasionally until golden brown and fragrant.
03 - Stir in minced garlic and grated ginger. Cook for 1 minute until aromatic, taking care not to burn the garlic.
04 - Add chopped tomatoes to the skillet. Cook for 3–4 minutes, breaking down the tomatoes until softened and they begin to release their juices.
05 - Add ground almonds or cashew butter, yogurt, coconut milk, and all spices (coriander, cumin, turmeric, garam masala, chili powder, cinnamon). Stir thoroughly to combine. Simmer gently over low heat for 5 minutes, stirring frequently to prevent separation.
06 - Fold in drained chickpeas and chopped spinach. Cook for 3–4 minutes until spinach wilts completely and chickpeas are heated through.
07 - Nestle the halved eggs into the sauce, arranging them cut side up. Simmer for 4–5 minutes to heat the eggs through, occasionally spooning sauce over the eggs to infuse flavor.
08 - Taste the sauce and adjust salt and pepper as needed. Serve hot, garnished with fresh cilantro leaves and accompanied by lemon wedges for squeezing over the dish.
# Expert Advice:
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- The sauce is impossibly creamy without any heavy cream, just yogurt and coconut milk doing their gentle work together
- Its one of those rare curries that feels luxurious but comes together in under an hour with pantry staples
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- Cold yogurt curdles in hot sauce, so let it sit on the counter for at least 15 minutes before adding it
- The cinnamon might seem strange, but it is the secret ingredient that makes this taste like it came from a restaurant kitchen
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- Use ghee instead of vegetable oil if you want the most authentic, rich flavor
- Grating your ginger on a microplane gives you smoother texture without any fibrous strings