Mild Egg Korma With Chickpeas (Print View)

Creamy North Indian curry with eggs, chickpeas, and spinach in a mild aromatic sauce.

# What You'll Need:

→ Protein & Main Components

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→ Vegetables

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→ Korma Sauce Base

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→ Spices

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→ Oils & Garnish

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# Method:

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 cut in half. Set aside until ready to use.
02 - Heat vegetable 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 caramelized.
03 - Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant, being careful not to burn the garlic.
04 - Add chopped tomatoes to the skillet. Cook for 3–4 minutes, breaking them down with your spoon, until softened and releasing their juices.
05 - Stir in ground almonds or cashew butter, Greek yogurt or coconut yogurt, coconut milk, and all spices (coriander, cumin, turmeric, garam masala, chili powder, cinnamon, salt, and pepper). Simmer gently for 5 minutes, stirring frequently to prevent separation.
06 - Add drained chickpeas and chopped spinach to the sauce. Cook for 3–4 minutes, stirring occasionally, until spinach has completely wilted.
07 - Nestle the halved eggs into the sauce, cut side up. Simmer for 4–5 minutes to heat through, spooning the aromatic sauce over the eggs occasionally.
08 - Taste the curry and adjust salt and pepper seasoning as needed. Garnish generously with fresh cilantro leaves and serve immediately with lemon wedges on the side.

# Insider Tips:

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  • The creamy korma sauce clings to everything without being heavy
  • It comes together in under an hour but tastes like it simmered all day
  • Perfect for feeding both spice-averse and spice-loving friends
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  • The yogurt must be at room temperature or it will split when it hits the hot sauce
  • Stir the korma sauce constantly after adding the dairy to prevent curdling
  • Do not let the spices burn in the oil or they will taste bitter and harsh
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  • Grind whole spices fresh if you can— it makes a noticeable difference in flavor
  • Fry a dried curry leaf in the oil at the start for an extra layer of aroma

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