How long does Mughlai Egg Korma take?

35 minutes from start to finish. That is 15 minutes of preparation and 20 minutes of cooking.

How many people does Mughlai Egg Korma serve?

2. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Mughlai Egg Korma vegetarian?

It is eggetarian: no meat or fish, but it does contain egg.

Is Mughlai Egg Korma spicy?

It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Mughlai Egg Korma?

4 Eggs, ½ cup Curd, For Granish Cashew (half), 1 cup Onion, ½ cup Tomato, 1 Black Cardamom, and a few more listed on this page.

Do I need a pressure cooker for Mughlai Egg Korma?

No, it is cooked in an open pot.

How many calories are in Mughlai Egg Korma?

About 840 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Mughlai Egg KormaCook

Mughlai Egg Korma

Name: Mughlai Egg Korma
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian, North India
Ingredients: For Boiling Water; 8 strands Saffron; 1 tbsp Water; For Boiling Water; 4 tbsp Sunflower Oil; 2 tbsp Ghee; 1 Black Cardamom; 1 tsp Ginger; ½ cup Water; 6 cloves Garlic; 3 Green Cardamom; 3 Cloves; 6 Black Peppercorns; 10 Cashew (full); 4 Eggs; 1 cup Onion; ½ cup Tomato; 1 tbsp Ghee; ½ cup Curd; 1 tsp Maida; 1 tsp Coriander Powder; 1 tsp Red Chilli Powder; ½ tsp Garam Masala Powder; ½ tsp Salt; ½ cup Water; 1 tsp Sugar; ¼ tsp Kewra Essence; 1 tbsp Kasuri Methi, Crushed; For Granish Cashew (half), Fried

Also known as Egg Kurma · Veg + Egg · Curries & Gravies

Curries & Gravies

Total35 min

Prep15 min

Cook20 min

Serves2

Per serving840 cal

Spicemild

Cook along

7 steps, each one filmed

A short video for every step, so your hands never have to leave the pan.

Start cooking

Mughlai egg korma: fried boiled eggs in an onion, tomato and cashew gravy with curd, kewra, saffron and kasuri methi. Mild, serves 2, 35 minutes, with video.

Ingredients

27 items

Cooking for2 servings

WaterFor Boiling
Saffron8 strands
Water1 tbsp
WaterFor Boiling
Sunflower Oil4 tbsp
Ghee3 tbsp
Black Cardamom1
Ginger1 tsp
Water1 cup
Garlic6 cloves
Green Cardamom3
Cloves3
Black Peppercorns6
Cashew (full)10
Eggs4
Onion1 cup
Tomato½ cup
Curd½ cup
Maida1 tsp
Coriander Powder1 tsp
Red Chilli Powder1 tsp
Garam Masala Powder½ tsp
Salt½ tsp
Sugar1 tsp
Kewra Essence¼ tsp
Kasuri Methi, Crushed1 tbsp
Cashew (half), FriedFor Granish

Contains: milk, egg, cashew or other tree nuts, wheat.

Nutrition

One serving, and the whole batch of 2. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per serving	All 2
Energy	840kcal	1680kcal
Protein	21g	41g
Carbohydrate	31g	61g
Fat	72g	144g
Fibre	6.3g	13g
Sugar	10g	21g

Cookd masalas for eggs

Method

1
Hard boil the eggs. Peel them.
WaterEggs
2
Soak saffron in 1 tbsp warm water. Boil the cashew nuts in water for 5 minutes, strain it and set aside.
SaffronWaterWaterCashew (full)
3
Heat oil in a kadai and fry then until golden brown, set aside. Cut in halves.
Sunflower Oil
4
In the same kadai add ghee and the whole spices. Saute until aromatic. Add ginger and garlic, chopped followed by the onions. Saute until golden brown.
GheeBlack CardamomGingerGarlicGreen CardamomClovesBlack PeppercornsOnion
5
Add the tomatoes and cook until the tomatoes begin to mash. Set this masala aside to cool. Blend the mixture, smooth with the cashew nuts and half a cup of water. Strain the mixture.
WaterTomato
6
In a pan, heat ghee and transfer the onion-tomato mixture. Whisk maida in the curd and gently whisk into the gravy.
GheeCurdMaida
7
Add powdered spices, salt, sugar and half a cup of water. Let it simmer for 5 mins. Add the kasuri methi. Finish with kewra essence, saffron and add the fried eggs. Garnish with fried cashew nuts.
Coriander PowderRed Chilli PowderGaram Masala PowderSaltWaterSugarKewra EssenceKasuri MethiCashew (half)

Before you start

How long does Mughlai Egg Korma take?: 35 minutes from start to finish. That is 15 minutes of preparation and 20 minutes of cooking.
How many people does Mughlai Egg Korma serve?: 2. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Mughlai Egg Korma vegetarian?: It is eggetarian: no meat or fish, but it does contain egg.
Is Mughlai Egg Korma spicy?: It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Mughlai Egg Korma?: 4 Eggs, ½ cup Curd, For Granish Cashew (half), 1 cup Onion, ½ cup Tomato, 1 Black Cardamom, and a few more listed on this page.
Do I need a pressure cooker for Mughlai Egg Korma?: No, it is cooked in an open pot.
How many calories are in Mughlai Egg Korma?: About 840 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Tips from other cooks

2 notes

M
MonikaJanuary 2024
came out soo good thankyou for this lovely recipe 🧡
nasreenJanuary 2024
I have made this dish using mustard oil... and the taste was amazing 😋✨ I like to add pepper at final