Egg Korma (Anda Korma)
Soft boiled eggs in a mild, creamy sauce: a cheap, filling curry that takes minutes.
Made with Korma base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £0.60 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Lower the eggs into a pan of boiling water and cook for 9 minutes. Cool them in cold water, then peel.
9 min - 2
Heat the oil in a pan over a medium heat. Cook the onion for 6 minutes until soft. Stir in the turmeric for 20 seconds.
6 min 20 s - 3
Add your ready made korma base (see the base recipe) and the water. Simmer gently for 6 minutes.
6 min - 4
Cut a few shallow slits in each egg so the sauce can flavour them. Add them to the pan and spoon sauce over for 3 minutes.
3 min - 5
Finish with the lemon juice and coriander and serve with rice or chapati.
Tips
- Cool the boiled eggs fully in cold water before peeling. They peel cleanly and the yolks stay yellow.
- For a more traditional look, fry the peeled eggs in a little oil until the whites blister before adding them to the sauce.
- Do not boil the sauce hard once the eggs are in, or they go rubbery.
Storing and freezing
Keep in the fridge for up to 2 days. Reheat gently until steaming hot. Do not freeze, as boiled egg whites turn tough.
Questions
How many eggs per person?
Allow 1 to 2 eggs each. Three eggs per person makes a generous main for big appetites.
Is egg korma dairy free?
Yes. The korma base has no dairy, and this recipe adds only eggs, oil and spices.
Can I use hard boiled eggs from a pack?
Yes, as long as they are in date. Warm them in the sauce for 5 minutes until hot through.
More made with korma base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.