Egg Korma

Egg Korma

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  • Each serving
  • 290 cal
  • 18g fat (5g sat)
  • 380mg chol
  • 600mg sodium
  • 17g carb
  • 3g fiber
  • 10g sugars
  • 16g protein


  • 2 tablespoons high-heat oil
  • 1/2 teaspoon cumin seeds
  • 1 onion, finely chopped
  • 1 teaspoon finely minced garlic
  • 1 teaspoon finely minced ginger
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1 (14-ounce) can fire-roasted crushed tomatoes
  • 1/2 cup hot water
  • 1 cup plain yogurt
  • Salt and pepper, to taste
  • 8 eggs, hard boiled (see note)
  • Fresh chopped cilantro, to garnish
  • Naan or cooked basmati rice, for serving (optional)


Heat oil in a saucepan over medium-high heat. Add cumin seeds and onions, stirring, until onions turn golden, about 10 minutes. Add garlic, ginger, cloves, cardamom, turmeric, coriander and cinnamon; cook for 2 minutes, stirring constantly.

Add tomatoes and water; reduce the heat to medium-low. Simmer, stirring often, until sauce thickens slightly, 5 to 7 minutes. Stir in yogurt, salt and pepper.

Remove egg shells and slit each egg down the middle, without cutting completely in half. Gently place in the sauce, adding a little bit of water if the sauce is too thick (the sauce should look like a thick gravy). Cover and simmer for 5 minutes. Serve hot with naan or rice.

Special notes:

To hard boil eggs, place eggs in a saucepan and bring to a full boil. Cover and remove from the heat; let sit for 10 minutes. Transfer eggs to a bowl of ice water and let cool at least 1 minute.

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