Indian Spiced Tomato Gravy Quail Eggs (Korma-Style)

Ingredients

• 12 eggs Quail eggs
• 2 tbsp Olive oil
• 1 medium Yellow onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 3 tbsp Tomato paste
• 1 cup Crushed tomatoes (no sugar added)
• 1/2 cup Full-fat coconut milk
• 1/4 cup Plain Greek yogurt (full-fat)
• 1 tsp Garam masala
• 1/2 tsp Ground cumin
• 1/2 tsp Ground coriander
• 1/4 tsp Turmeric
• 1/4 tsp Kashmiri chili powder
• 3/4 tsp Salt
• 1/4 tsp Black pepper
• 1/2 cup Water
• 2 tbsp Fresh cilantro
• 1 tbsp Lime juice(optional)

Instructions

1. 1

   Prep (25 min total): Hard-boil quail eggs. Place eggs in a small pot, cover with cold water, bring to a gentle boil, then cook 4–5 minutes. Drain, cool under cold water, peel, and set aside.

2. 2

   In a saucepan, heat olive oil over medium heat. Add finely chopped onion and cook 8–10 minutes until soft and lightly golden.

3. 3

   Add garlic and ginger; cook 1 minute. Stir in tomato paste and cook 2 minutes to deepen flavor.

4. 4

   Add crushed tomatoes, water, garam masala, cumin, coriander, turmeric, chili powder, salt, and black pepper. Simmer 15 minutes, stirring occasionally, until the gravy thickens.

5. 5

   Lower heat to low. Stir in coconut milk and Greek yogurt slowly (off direct high heat to prevent curdling). Simmer 5 minutes until creamy.

6. 6

   Add peeled quail eggs to the gravy and gently warm through for 5–7 minutes (do not hard-boil). Taste and adjust salt and spice. Finish with cilantro and a squeeze of lime juice if using. Serve hot.