Egg Korma

Egg Korma

Who doesn't love a delicious recipe that comes together as fast as you can boil an egg? This is one of my back-pocket recipes that I pull out when I have last minute guests. It's a true show stopper of a dish that takes minimal effort and only a few ingredients.

Serves 4


1 jar of Brooklyn Delhi Coconut Cashew Korma

1/2 cup coconut milk

6-8 medium soft or hard boiled eggs, halved

chopped cilantro or herbs for garnish


Add the jar of Brooklyn Delhi Coconut Cashew Korma to a saute pan and bring to a simmer with 1/2 cup of coconut milk. Turn the heat to low and gently add the halved eggs. Simmer until eggs are heated through.

Top with chopped cilantro. Serve over rice or with naan with a dollop of yogurt (optional) and Tomato or Roasted Garlic Achaar.

For Serving

rice or naan

yogurt (optional)

Brooklyn Delhi Tomato or Roasted Garlic Achaar