Mughlai Egg Korma
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 8 egg
- 1 onion, finely chopped
- 40 g cashew nuts
- 100 g natural yoghurt
- 3 garlic cloves
- 10 g fresh ginger, grated
- 1 tsp ground coriander
- 1 tsp garam masala
- 2 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 325 kcal
- Protein
- 18.7 g
- Carbohydrate
- 9.7 g
- of which sugars
- 5.2 g
- Fat
- 23.2 g
- of which saturates
- 5.4 g
- Fibre
- 1.4 g
- Salt
- 0.47 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the eggs for 9 minutes, cool in cold water, then peel and halve.
- 2
Soak the cashew nuts in 60ml hot water for 15 minutes, then blend to a paste.
- 3
Heat the vegetable oil in a pan and cook the chopped onion over medium heat for 8 minutes until golden, then add the garlic and ginger and cook for 1 minute.
- 4
Stir in the ground coriander and the cashew paste, then add the natural yoghurt a spoonful at a time, stirring well.
- 5
Pour in 150ml water and simmer for 10 minutes until the gravy thickens, then stir in the garam masala.
- 6
Nestle the halved eggs into the gravy, warm through for 3 minutes and scatter with chopped coriander before serving with rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.