Mild Egg Korma With Chickpeas (Printable)

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

# What You’ll 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, cover with water, and bring to a boil. Simmer for 8–9 minutes. Cool under cold water, peel, and halve. Set aside.
02 - Heat oil or ghee in a large skillet over medium heat. Add onion and sauté 5–6 minutes until golden.
03 - Stir in garlic and ginger; cook for 1 minute until fragrant.
04 - Add tomatoes and cook for 3–4 minutes until softened.
05 - Stir in ground almonds, yogurt, coconut milk, and all spices. Simmer gently for 5 minutes, stirring often.
06 - Add chickpeas and spinach. Cook for 3–4 minutes, until spinach wilts.
07 - Nestle the halved eggs into the sauce, cut side up. Simmer for 4–5 minutes to heat through, spooning sauce over eggs.
08 - Taste and adjust seasoning. Garnish with fresh cilantro and serve with lemon wedges.

# Expert Tips:

01 -
  • The creamy sauce feels luxurious but comes together in under an hour
  • Its gently spiced so everyone at the table can enjoy it
  • Leftovers taste even better the next day
02 -
  • Let your onions go properly golden brown because that's where all the depth comes from
  • Stir the yogurt continuously when adding it to prevent curdling
  • The sauce will thicken as it sits so keep a splash of water handy
03 -
  • The eggs continue to cook in the sauce, so slightly undercook them initially
  • Grate your ginger on the finest side of the grater so it melts into the sauce

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