About the Dish
Egg Korma, or Dim’er Korma, is a rich and flavorful Bengali delicacy that transforms humble eggs into a luxurious, aromatic dish. Cooked in the Piyaj Roshun (onion-garlic) style, this korma features golden-fried eggs simmered in a velvety gravy made from caramelized onions, garlic, yogurt, and a blend of warm Bengali spices. Unlike North Indian kormas, which often rely on nuts or cream for richness, the Bengali version lets the depth of slow-cooked onions and garlic shine, creating a naturally sweet and savory base.
A touch of ghee and garam masala enhances the dish, while green chilies add a subtle heat that lingers with every bite. The result is a deeply aromatic, mildly spiced, and utterly comforting curry, perfect for scooping up with fluffy luchis, soft parathas, or fragrant basmati rice. More than just a dish, Egg Korma in Piyaj Roshun style reflects the essence of Bengali home cooking—simple ingredients elevated through time-honored techniques, rich flavors balanced with finesse, and a love for slow, soulful cooking. One bite, and you’re transported to a Bengali home, where the scent of spices lingers in the air, and every meal feels like a feast
Recipe
Ingredients
Directions to make
For the Eggs
- 4-6 boiled eggs
- ½ tsp turmeric powder
- ½ tsp salt
For the Gravy :
- 2 tbsp mustard oil (or ghee for extra richness)
- 2 bay leaves
- 2-3 green cardamoms
- 1-inch cinnamon stick
- 2 cloves
- 2 medium onions, finely sliced
- 1 tbsp garlic paste
- 1 tsp ginger paste
- 2 medium tomatoes, pureed
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp sugar (to balance flavors)
- Salt to taste
- ¼ cup whisked yogurt
- ½ cup water (adjust as needed)
- 1 tsp garam masala powder
- 2 tbsp fresh coriander leaves, chopped
- 2-3 green chilies, slit
Step 1 – Fry the Eggs
- Peel and pat dry the boiled eggs.
- Make small slits on them to help absorb the flavors.
- Heat 1 tbsp mustard oil in a pan.
- Add the eggs, sprinkle turmeric and salt, and fry until golden brown. Remove and set aside.
Step 2 – Prepare the Masala Base
- In the same pan, add 2 tbsp mustard oil.
- Add bay leaves, cardamoms, cinnamon, and cloves, letting them sizzle for a few seconds.
- Add sliced onions and sauté until golden brown.
- Stir in garlic paste and ginger paste, cooking until the raw smell disappears.
- Add tomato puree, red chili powder, turmeric, coriander, cumin, sugar, and salt. Cook until the oil separates.
Step 3 – Cook the Korma Gravy
- Lower the heat and add whisked yogurt, stirring continuously to avoid curdling.
- Pour in ½ cup water and bring to a gentle simmer.
- Add the fried eggs, coating them well in the gravy.
- Cover and let it cook for 5-7 minutes on low heat.
Step 4 – Finish and Serve
- Stir in garam masala powder and slit green chilies.
- Garnish with fresh coriander leaves.
- Serve hot with luchi, paratha, or basmati rice.
