What is Egg Korma?
This flavorful, aromatic, and nutty egg korma is a Mughlai dish, meaning it’s a royal dish. I love that you can make such a royal-tasting dish with an ingredient as humble as an egg. This rich and nutty korma is perfect for brunch, lunch, or dinner. And the extra touch of fresh mint on top makes it feel even more special, so don’t forget it! There are two main reasons why I love making egg korma (or really any egg curry) in my instant pot: Being able to cook this sauce while also cooking the eggs at the same time saves me from dirtying two pots and allows me to use the least amount of effort possible.
Can I use onion masala to make this?
Yes! While the two aren’t exactly the same they are pretty dang close! And the onion masala makes this SO easy to make. I’ve included directions below on how to make this with the onion masala and how to make this from scratch. Let me know which way you make it and what you think!
Can I Make this a Dairy-Free Korma?
If you are dairy-free, you can use coconut milk instead of heavy cream, it’ll still be just as good!
More Korma Recipes to Try:
Vegetable Korma Chicken KormaWhite Chicken Korma
Serve this creamy egg curry over Basmati Rice or with Indian flatbread (like naan or roti or Paleo Naan if you’re gluten-free)! Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
