Serves: 4
Eggs - 8
Onion - 3
Tomato - 3
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Coriander leaf - 2 tbsp
Grated coconut - 1/2 cup
Mint leaf - 2 tbsp
Fennel seeds - 1 tsp
Clove - 4
Cinnamon - 1 * 1-inch piece
Red chili powder - 1 tbsp
Turmeric powder - 1 tsp
Salt - as required
Water - as required
Oil - 4 tbsp


  1. Soak the coconut in a little warm water for 10 mins, then grind to thick fine paste.
  2. Finely chop onion, tomato, mint, and coriander. Keep aside.
  3. You can use the eggs any of three ways:
    • Hard-boiled
      • You can boil them and keep aside now. The yolk can still be a little soft after cooking, just cook enough to be able to peel the shell without making a mess.
    • Omelette
      • Mix in a little onion(optional), cook, and keep aside now. The best would be if you have a vessel that can cook them into round meatball-shapes. If not, you can just make thick omelettes and cut them into 2-inch pieces.
    • Poached egg
      • Directly crack eggs into the korma at a later stage. No prep necessary.


  1. Heat oil in a deep pot.
  2. Add fennel seeds, clove, and cinnamon. Wait for them to crackle.
  3. Add onion and cook till it becomes translucent and almost turning brown. Add a little salt to speed up cooking. Should take 7-8 mins.
  4. Add ginger and garlic paste. Saute till raw smell goes. Should take 2-3 mins.
  5. Add red chili powder and turmeric powder and mix well. Add a few tbsp of water so powders don’t burn. Cook till oil starts to seep out. Should take 4-6 mins.
  6. Add tomato, coriander (keep aside a little for garnish later), and mint. Saute well till it becomes mushy and oil starts to seep out from the sides. Should take 7-9mins.
  7. Add water slowly and bring to boil. Add enough so that there is enough gravy without it being too watery. You can also make it a thick gravy, but note that you cannot make poached eggs then.
  8. Bring heat to low, then add the eggs.  Cook for 4-5 mins or till the eggs are cooked to your liking (in case of poached eggs). For poached egg, make sure the liquid is still and not bubbling hot, else the eggs will scramble.
  9. Add coconut paste and mix well. Check for salt and add as required. Bring heat to high and let it boil for 2 mins.
  10. Remove from heat and garnish with some coriander leaves.
  11. Serve hot with breads, dosa, idly, rice, etc.