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Egg Korma combines eggs with traditional Indian spices for a quick, nutritious, and flavorful meal. This high protein dish supports healthy eating, works for intermittent fasting, and is a budget-friendly family option.
Place eggs in a saucepan, cover with water, and bring to a boil on medium-high heat. Once boiling, reduce heat to low and simmer for 8 minutes, then transfer eggs to cold water and peel.
Meanwhile, heat vegetable oil in a large skillet over medium heat. Add chopped onions and sauté until golden brown, about 5 minutes.
Add minced garlic and grated ginger, cooking for 1 minute until fragrant. Stir in ground coriander, cumin, turmeric, garam masala, chili powder, salt, and black pepper, and toast spices for 30 seconds.
Mix in chopped tomatoes and cook until softened, 4–5 minutes. Add cashews and sauté for 2 more minutes. Remove from heat and let cool slightly.
Transfer the mixture to a blender, add yogurt, and blend until very smooth. Return sauce to skillet and gently reheat over medium-low, stirring to prevent sticking.
Slice the peeled eggs in half, add them to the simmering korma sauce, and gently coat them for even flavor. Simmer on low for 5 minutes, then serve hot with rice or bread.
