Egg Kurma Recipe | South Indian Style Egg Korma

By Swasthi on August 4, 2022, Comments, Jump to Recipe

Egg Kurma RecipeKurma or Korma is a saucy dish originated in central Asia and is made of spices, meat, vegetables, yogurt, seeds or nut paste. This simple egg Kurma is roughly adapted from few South Indian recipes that I have already shared.

egg kurma recipe swasthis recipes

It pairs very well with any biryani, rice pulao, paratha or even with chapati. When ever I have guests for a meal, I prefer to make this to go with any kind of chicken biryani or veg biryani or even pulao since it is quick if we have boiled eggs ready.

More kurma recipes
Veg kurma
Potato kurma
Paneer korma


1. Boil the eggs, remove the shells and make few incisions randomly and set aside.

Blend together coconut & poppy seeds or cashews with little water to a smooth paste.

How to Make South Indian Style Egg Kurma

2. Heat oil in a pan, add cinnamon, star anise, cloves, jeera or shahi jeera and bay leaf. You can also add crushed saunf or fennel seeds. I used it along with the other spice powders later. Do not use too many spices if you are making this to go with a biryani, stick on to the quantity mentioned in the recipe.

saute spices in oil for egg kurma recipe

3. Add finely chopped onions, chilli and fry. Finely chopped yields a good gravy.

frying onions in oil

4. When the onions turn golden, fry ginger garlic paste till the raw smell goes off.

frying ginger garlic paste

5. Add chopped onions, turmeric and salt. Fry until the tomatoes turn mushy. While the tomatoes cook, make a fine paste of coconut and poppy seeds or cashews. You can also add fennel seeds/saunf to the blender and make a fine paste together using little water. Set the paste aside till we need it.

frying tomatoes

6. Add garam masala, chili powder and saunf if you have not added at step 2 or 5.

addition of spice powders for egg kurma recipe

7. Mix and fry until the raw smell of chili powder is gone.

sauteing onion masala

8. Add the coconut paste.

addition of ground coconut paste

9. Fry until it begins to smell good or it begins to leave the sides of the pan. This step takes about 3 to 5 minutes depending on how thin or thick your paste is.

sauteing coconut masala

10. Add pudina. I did not have pudina so did not use. But i suggest using for a good flavor. Fry for about 2 to 3 minutes.

11. Pour water just enough to make a gravy and cook covered on a low flame until slightly thick. Stir in between.

Add the boiled eggs. You can also saute the eggs in oil at step 2 and add them to the pan now. Fried eggs do lend a nice flavor to the korma.

addition of water

12. After a while the kurma thickens and oil begins to float lightly. Add coriander and switch off.

thickened gravy egg korma

Egg kurma ready to serve with biryani, parotta and pulav.

egg kurma recipe swasthis

Related Recipes

Recipe Card

Egg Kurma

Egg Kurma or Korma is a simple dish made by cooking boiled eggs in a thick onion tomato & nut gravy.
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For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes

Ingredients (US cup = 240ml )

  • 4 eggs , boiled
  • 1 to 1 ½ tbsp oil
  • ¾ cup onions , finely chopped , (2 medium)
  • 1 green chili , Slit
  • 1 tsp ginger garlic paste
  • cup tomatoes , roughly chopped
  • salt as needed
  • 1 pinch turmeric
  • ½ tsp red chili powder
  • 1 tsp garam masala
  • ½ tsp coriander powder (optional)
  • ½ tsp roasted fennel seeds powder or saunf powder
  • 2 tbsps mint leaves or pudina finely chopped
  • 1 tbsp coriander leaves or cilantro finely chopped

Whole spices

  • 1 bay leaf , small
  • 3 cloves
  • 1 inch cinnamon piece or dalchini
  • 2 green cardamom
  • 1 strand mace , thin
  • 1 star anise , small
  • ½ tsp shahi jeera or jeera / cumin

to grind (or use half cup fresh curd)

  • 3 tbsp coconut , chopped coconut pieces or grated
  • 2 tbsp poppy seeds or 8 cashew nuts



  • Add coconut & cashews or poppy seeds to a blender jar. Pour very little water and make a smooth thick paste. If using yogurt just skip this step.

How to make egg kurma

  • Saute bay leaf, cinnamon, cloves, cardamoms, jeera, mace and star anise in oil until they begin to crackle.
  • Then add onions & fry until golden. Saute ginger garlic paste until the raw smell vanishes.
  • To the onions add tomatoes, turmeric and salt. Fry until they turn soft.
  • Add chilli powder, garam masala, saunf & coriander powder. Fry until fragrant.
  • Next add coconut paste and fry until fragrant again. Add in pudina. Saute for a minute.
  • Pour water just enough to make a thick gravy. Simmer and cook until the gravy thickens slightly but not too thick.
  • Prick the boiled eggs with a fork a few times and add them to the gravy.
  • Cook them in the gravy for a while. You can see traces of oil on top when the gravy is done. You can also fry the eggs in 1 tsp ghee and add it to the kurma.
  • Switch off egg kurma when the gravy reaches a desired consistency. Garnish with few chopped coriander leaves.


If you do not have saunf powder, you can roast some saunf seeds and blend them with coconut.
If using only curd or yogurt, please ensure you use fresh one that is not sour. Tomatoes and yogurt both may make the gravy too sour. So use ripe red tomatoes that aren’t sour. If needed add more spice powders.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Egg Kurma
Amount Per Serving
Calories 140 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 163mg54%
Sodium 168mg7%
Potassium 290mg8%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 4g4%
Protein 7g14%
Vitamin A 475IU10%
Vitamin C 8.6mg10%
Calcium 114mg11%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
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About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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Hi Swathi!!! We made this egg kurma yesterday for chapathi and it turned out very yummy!! We absolutely loved it!! This is now on our favorite foods list. 😃😃😃😃 Thank you very much for this recipe. Have a great day!

Very good.

Can you put cloves in the ingredients list. I followed your recipe as stated here. But at last I saw I missed cloves in the beginning. And you didn’t show when to add garam masala and it’s in the ingredients list. It turned out good. But if follow your recipe just as it is to get perfect results. So it’s a request.
Have a nice day

That’s great. My husband who is a picky eater like every recipe I cook from this website. So I follow your recipes blindly. Cooking sorakaya curry from thos website right now. ??

5 stars
Swathi, Adding to the list of already filled comment section. Your recipes are spot on amazing! Had a question, I would love to make this recipe for a large group of people, tried doubling the ingredients but it did not turn out as good. What am
I doing wrong?

Don’t remember actually. It was neither sweet (onion) or sour(tomato). But it tasted different than one made with 4 eggs

That’s awesome! Thank you so much!

5 stars
Excellent receipes taste good feel good.

5 stars
Hello, this recipe looks great, I just want to confirm that I grind coconut and cashew or coconut and poppy seeds correct? I have tried a couple other recipes of yours and they are fantastic (mushroom curry and gobi 65). Love your site!!

How are u yesterday I try this really good and too easy my husband
Ike this very much thanks for swasthi yummy yummmmmy?

5 stars

4 stars
Yummy egg kurma Swasthi! I love all sorts of egg recipes 🙂

5 stars
Yummy yummy

It’s simply easy one I love it thank u