Egg Korma

Ingredients:

• 4 eggs (hard boiled)
• 1/4 cup finely chopped onion
• 4 tbsp. onion paste
• 1 tsp. ginger paste
• 1 tsp. garlic paste
• 1 tsp. green chili paste
• 1/4 cup cold curd / yogurt
• 2 1/2 tbsp. cashew nut paste
• 1 tsp. sugar
• 1/4 tsp. garam masala powder
• 4-5 tbsp. oil
• Salt to taste
• 200 ml water

For tempering:

• 1" cinnamon stick
• 3 cloves
• 2-3 cardamom
• 2 dry red chilies 
• 1/2 tsp. black peppercorn

Making Procedure:

Heat oil in a pan and temper the oil with all spices from tempering list. When the spices start crackling, remove dry red chilies from the oil and keep it aside.   

Then add chopped onion and fry it for 2 minutes on low heat. Then add onion paste and fry on low heat till it turn light brown in colour. Add ginger-garlic paste and fry for 2 minutes or till the raw smell goes off.

Add yogurt, stir well and cook for 2-3 minutes on low heat. Then add green chili and cashew-nuts paste. Stir and fry for a minute on low heat.

Now add the boiled eggs and stir together for 2 minutes or till the masala coated over the eggs. Then add salt, sugar and water. Stir well and let it boil. When starts boiling simmer the heat and cook it covered till the gravy is thicken.

Open the lid and add 1/2 of the garam masala powder and fried dry red chilies. Put the lid on and cook it for a minute. 

Remove from heat and pour it in a serving bowl. Garnish with red chilies and sprinkle remaining garam masala powder over it.

Egg Korma goes well with tandoori or rumali roti, butter naan even with plain rice.