Mild Egg Korma Chickpeas Spinach (Print View)
Creamy North Indian curry with tender eggs, chickpeas, and spinach in aromatic mild korma 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
# Step-by-Step Directions:
01 - Place eggs in a saucepan and cover with water. Bring to a boil, then simmer for 8–9 minutes. Cool under cold running water, peel carefully, and halve. Set aside for later use.
02 - Heat vegetable oil or ghee in a large skillet over medium heat. Add finely chopped onion and sauté for 5–6 minutes until golden brown and translucent.
03 - Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant, being careful not to burn the garlic.
04 - Add chopped tomatoes to the skillet. Cook for 3–4 minutes, stirring occasionally, until tomatoes soften and begin to break down.
05 - Stir in ground almonds or cashew butter, Greek yogurt or coconut yogurt, coconut milk, and all spices (ground coriander, cumin, turmeric, garam masala, chili powder, cinnamon). Simmer gently for 5 minutes, stirring often to prevent separation.
06 - Add drained chickpeas and chopped spinach to the sauce. Cook for 3–4 minutes, stirring occasionally, until spinach wilts completely and chickpeas are heated through.
07 - Nestle the halved eggs into the sauce, cut side up. Simmer for 4–5 minutes to heat through, spooning sauce over the eggs periodically. Taste and adjust seasoning with salt and pepper as needed.
08 - Remove from heat. Garnish generously with fresh cilantro leaves and serve immediately with lemon wedges on the side. Pairs well with basmati rice or warm naan bread.
# Expert Suggestions:
01 -
- The creamy sauce coats every ingredient without being heavy or overwhelming
- Its mild enough for sensitive palates but still deeply aromatic and satisfying
02 -
- Letting onions caramelize slowly makes the difference between good restaurant quality and amateur home cooking
- Temper your yogurt by whisking in a little warm sauce before adding it to prevent curdling
03 -
- Cut your eggs right before serving so the yolks stay picture perfect
- Let the curry rest for 5 minutes off the heat to let the flavors really marry