Mild Egg Korma With Chickpeas (Printable)

Creamy North Indian curry with tender eggs, chickpeas, and fresh spinach in a mild, fragrant 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 and cover with water. Bring to a boil, then reduce heat and simmer for 8–9 minutes. Cool under cold running water, peel, and halve. Set aside.
02 - Heat oil or ghee in a large skillet over medium heat. Add chopped onion and sauté for 5–6 minutes until golden brown.
03 - Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant, being careful not to burn.
04 - Add chopped tomatoes to the skillet. Cook for 3–4 minutes, stirring occasionally, until tomatoes have softened and broken down.
05 - Stir in ground almonds (or cashew butter), yogurt, coconut milk, coriander, cumin, turmeric, garam masala, chili powder, and cinnamon. 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 sauce over the eggs occasionally.
08 - Taste the sauce and adjust salt and pepper as needed. Garnish with fresh cilantro leaves and serve with lemon wedges on the side.

# Tips from dashanddishes:

01 -
  • The sauce is impossibly creamy without being heavy, thanks to the yogurt and coconut milk marriage
  • Its mild enough for sensitive palates but still layers of flavor unfold with every bite
  • Everything cooks in one pan, making it perfect for weeknight dinners when you want something special without the fuss
02 -
  • Patience with the onions pays off, rushing them leaves the sauce tasting flat and raw
  • Room temperature yogurt is non negotiable, cold yogurt will curdle instantly in hot spiced oil
  • The sauce continues thickening as it rests, so dont worry if it seems slightly loose when you turn off the heat
03 -
  • Toast your ground spices in a dry pan for 30 seconds before adding them to wake up their essential oils
  • A squeeze of fresh lemon right before serving brightens all those rich, creamy flavors

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