I’m sharing a simple tomato-yogurt egg curry made with boiled eggs, fresh cream and whole spices that will make you rethink Easy Egg Meals.

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I never thought boiled eggs could feel this indulgent until I made my version of Shahi Egg Korma. Rich, a little naughty and somehow regal, it sneaks up on you with layers of flavor that make you want to steal a taste before anyone else sees.

I add a splash of fresh cream to make the sauce silkier, but it’s the way the eggs soak up everything that gets me every time. If you like Easy Egg Meals that surprise you, this one will make you rethink what an egg curry can be, promise I was shocked too.

Ingredients

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Eggs give protein and richness, they make the curry hearty and filling.
Onions add natural sweetness and body, they form the flavor base.
Tomatoes give mild acidity and gravy weight, they brighten the whole dish.
Yogurt brings tang and creaminess, plus some protein and probiotics.
Ghee or oil carry flavors, adds calories and a silky mouthfeel.
Whole spices like cardamom cinnamon and cloves add warm fragrance and depth.
fresh cream makes it luxuriously smooth, ups the richness and indulgence.
Garam masala finishes with complex warm spices and aromatic lift.

Ingredient Quantities

6 boiled eggs

2 onions, finely chopped

2 tomatoes, pureed

1/2 cup yogurt

1/4 cup fresh cream

2 tbsp ghee or oil

1 tsp cumin seeds

2 to 3 green cardamom pods

1 inch cinnamon stick

4 to 5 cloves

1 bay leaf

1 tbsp ginger garlic paste

1/2 tsp turmeric powder

1 tsp red chili powder

1 tsp coriander powder

1/2 tsp garam masala

How to Make this

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1. Peel the 6 boiled eggs, make a few shallow slits on each with a knife or fork so they soak up the gravy later, then lightly shallow fry them in 1 tbsp ghee or oil till they get a pale golden crust; set aside.

2. Heat the remaining ghee or oil in a heavy pan, add 1 tsp cumin seeds, 2 to 3 green cardamom pods, 1 inch cinnamon stick, 4 to 5 cloves and 1 bay leaf and sauté till fragrant.

3. Add the 2 finely chopped onions and cook on medium low, stirring often, till they turn deep golden brown and a bit caramelized, this can take 8 to 12 minutes so be patient.

4. Stir in 1 tbsp ginger garlic paste, 1/2 tsp turmeric powder, 1 tsp red chili powder and 1 tsp coriander powder, season with salt to taste, cook for 1 to 2 minutes till the raw smell is gone.

5. Pour in the 2 tomatoes pureed, mix well and cook the masala till the oil starts to separate from the mixture and it thickens slightly.

6. Lower the heat, whisk 1/2 cup yogurt until smooth, remove the pan briefly from heat and slowly stir the yogurt into the gravy so it does not curdle, then return to low heat and simmer 2 to 3 minutes.

7. Add 1/4 cup fresh cream, stir gently and bring the korma to a gentle simmer, adjust thickness by simmering a bit longer if needed.

8. Gently add the fried eggs to the gravy, spoon the sauce over them, simmer for 3 to 4 minutes so the eggs absorb the flavors; you can slice or press one egg slightly to let the gravy seep in.

9. Sprinkle 1/2 tsp garam masala, give it one last quick simmer for about 30 seconds to 1 minute, turn off the heat and let it rest a minute before serving hot.

Equipment Needed

1. Heavy bottomed pan or deep skillet (for the masala and simmering)
2. Small frying pan for shallow frying the eggs
3. Mixing bowl to whisk the yogurt and hold ingredients
4. Whisk or fork to smooth the yogurt (dont overbeat)
5. Blender or hand blender to puree the tomatoes
6. Knife and cutting board for the onions
7. Measuring spoons and a 1/2 cup measuring cup for spices, ghee/oil and yogurt
8. Spatula and a slotted spoon to turn and lift the eggs
9. Ladle or large spoon for spooning the gravy over the eggs

FAQ

Q: Can I make Shahi Egg Korma ahead of time? A: Yes, you can make it a day ahead, the flavors actually meld better overnight. Cool and refrigerate, then reheat gently on low heat so the eggs dont get rubbery, add a splash of water or cream if the gravy seems thick.

Q: How do I boil eggs so they peel easy? A: Start eggs in cold water, bring to a boil then simmer 9 to 10 minutes, drain and plunge into an ice bath for 5 minutes. Roll the egg on the counter to crack the shell then peel, older eggs peel easier than very fresh ones.

Q: My yogurt curdles when I add it, how do I stop that? A: Whisk the yogurt smooth and bring it to room temp, then add it on low heat while stirring constantly. You can temper it by mixing a little hot gravy into the yogurt first, then add back to the pot. Finish cooking on low so it doesnt split.

Q: Can I make it richer or more "shahi"? A: Yes, fry the onions until deep golden and blend to a paste before adding, use ghee instead of oil, fold in fresh cream at the end and soak a few strands of saffron in warm milk if you have it for extra royal touch.

Q: How spicy is this and can I adjust the heat? A: With 1 tsp red chili powder it is mildly to moderately spicy. Reduce chili to 1/2 tsp for mild, or use Kashmiri chili powder for color without too much heat. Add garam masala at the end to boost aroma not heat.

Q: I dont eat eggs, can I make a vegetarian version? A: Sure, substitute boiled baby potatoes, paneer cubes or mushrooms in the same gravy. Cook them until tender and finish with cream, same spices work great.

Shahi Egg Korma Recipe Substitutions and Variations

Boiled eggs: use paneer cubes, firm tofu, or small boiled potatoes as a substitute. Paneer keeps the rich bite, tofu soaks up the masala, potatoes make it more filling.
1/2 cup yogurt: swap with sour cream for similar tang, or coconut yogurt for a dairy free version, or thin buttermilk and simmer a bit to thicken if needed.
1/4 cup fresh cream: replace with evaporated milk for a lighter finish, or coconut cream or smooth cashew cream for rich dairy free creaminess. For cashew cream just soak cashews and blend till smooth.
2 to 3 green cardamom pods: use 1/4 teaspoon ground cardamom if you dont have pods, or a tiny pinch of cinnamon plus a pinch of nutmeg to mimic the warm aroma.

Pro Tips

– Pat the eggs dry real good before you fry them, otherwise they spit and the crust wont form right, also make tiny slits with a fork so they soak up the gravy later. Use medium low heat so they get a pale crust not burnt, and dont overcrowd the pan.

– Take your time with the onions, thats where most of the flavour comes from, if you want to speed it up a bit add a very small pinch of baking soda it helps them soften and brown faster but dont overdo it or itll taste soapy.

– Dont dump the yogurt straight into hot gravy, whisk it smooth first and temper it by adding a few spoons of hot sauce into the yogurt then stir it back, or mix a tsp of cornstarch or gram flour into the yogurt so it wont curdle and the sauce will be silkier.

– Lightly crush the whole spices or bruise the cardamom pods so they release more aroma, toast them briefly in the pan before adding onions for deeper flavour. Save the garam masala for the very end its more fragrant that way.

– Let the korma rest off the heat for 5 to 10 minutes before serving so the eggs absorb the sauce, reheat gently if needed, and finish with a drizzle of fresh cream or a few slivers of ginger and cilantro for brightness.