Egg Korma (Rich gravy)



  • 4 Eggs
  • 1 Onion
  • 1 Tomato
  • 2 Bay leaf
  • 5-6 Cloves
  • 2 Cardamom
  • 2- 3 piece Cinnamon
  • 1 tablespoon Cumin seeds
  • 1 tablespoon Ginger garlic paste
  • 1/2 teaspoon Turmeric powder
  • 2 – 3 tablespoon Chilly powder (Add spice according to your taste)
  • 1/2 tablespoon Coriander powder
  • 3 – 4 tablespoon Curd
  • 8 – 9 Almonds
  • 10 – 12 Cashew nuts
  • 1 tablespoon Poppy seeds
  • 1 tablespoon Garam masala
  • 1 chopped cilantro
  • 4 tablespoon Oil
  • Salt as required

(Yes, Lot of Ingredients! It is a rich gravy… )


  1. Boil water – add almonds, cashew nuts and poppy seeds for 12 – 15 mins. (If using microwave, microwave this contents for 2 mins)
  2. Add Onions in Oil and fry till light golden brown.
  3. Add the fried onions along with the boiled almonds, cashews and poppy seeds (do not add the water) in the mixer grinder. Make it into a fine paste. Add a spoon of water if necessary. Keep this paste aside.
  4.  In the same mixer grinder, add tomatoes and make puree.
  5. Add Oil in pan, after the oil gets moderately hot, add bay leaf, cloves, cinnamon, cardamon. When the oil becomes fragrant, add cumin seeds, ginger-garlic paste and fry it for a minute. Then add tomato puree, blended paste, turmeric powder, coriander powder, chilly powder and salt. Mix it and cover it for few minutes.
  6. Once it starts boiling add the curd and mix well. Close the pan with lid and let it get cooked for 20 – 25 mins. After that add garam masala and stop the strove after mixing the gravy once.
  7. Add hard boiled eggs in a pan with half tablespoon of oil, then sprinkle chilli powder ans salt and toss it will.
  8.  Add these eggs in the gravy and garnish. Rich egg gravy is ready.

When I tried this gravy for a third time, did it with Paneer. It turned out just awesome. In this case we don’t need to fry the paneer, just add it after sipping the paneer pieces in hot water for a couple of minutes.



Chole Palak



  • 2 cups of Garbanzo/Chole
  • 4 cups finely chopped spinach (palak)
  • 1 large onion finely chopped
  • 2 medium tomatoes chopped
  • 1 spoon ginger paste/ small piece of ginger
  • 1/4 teaspoon asafetida (hing)
  • 1 tablespoon cumin seed
  • 1 tablespoon coriander powder
  • 3 tablespoon chilli powder (adjust as required)
  • 1/2 teaspoon turmeric
  • 1 tablespoon garam masala
  • 2 tablespoon lime juice
  • 4 tablespoon oil
  • salt as required


  1. Soak the chole in water overnight.
  2. Pressure cook the chole with enough amount of salt. (I usually pressure cook it till chole becomes soft but not mushy).
  3. Meanwhile, make tomato puree without adding water.
  4. Heat oil in a pan. When the oil is medium hot, add the cumin seeds and hing. Fry it for few seconds.
  5. Add finely chopped onions and fry till it becomes slight golden (not golden brown).
  6. Then add the tomato puree. Also add turmeric powder, red chilli powder and coriander powder. Mix well. Keep the stove in medium low, or else the curry will get burnt quickly.
  7. When the tomato quantity reduces to half and oil oozes out, add the palak and pour water little.
  8. Add required amount of salt and stir it.  Cook for few minutes on medium heat.
  9. When the palak shrinks and raw smell has gone, add the chole and stir it. (Usually I mash few chole so that it gives good consistency for the gravy.) Close and cook in medium flame for few mins. Add water to bring the chole palak as per the thickness required for gravy.
  10. Add the garam masala. Stir it for few seconds.
  11. Turn off the strove and add the lime juice on top of the chole palak before serving. Yum Chole Palak is ready to be enjoyed with any Indian bread or Rice or sometimes as snack as I do 😉