Egg Korma

          I am an egg lover. So for all the other egg lovers out there, here is a super yummy Egg korma recipe - my style. Enjoy it with any form of rice like jeera rice, pulao, plain biryani or just steamed rice. You can also pair it with Indian breads like naan, tandoori roti, roomali roti, paratha or plain chapati. Choice is yours. 

          Whatever way you relish you will simply love this mouth watering delicacy. This side dish is simmered in a tomato-cashew nut based creamy gravy. So go ahead and dish out this egg korma and surprise your loved ones. 

• 2 eggs, boiled, peeled & pricked with a fork
• 1 onion, roughly chopped
• 2 tomatoes, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 2 green chilies
• 8-10 cashew nuts, soaked for 30 minutes
• 2 tbsp. oil
• 1 tbsp. ghee
• 1/2 tsp. cumin seeds 
• 1" cinnamon stick
• 2 green cardamoms
• 3-4 cloves
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1/2 tsp. garam masala powder
• salt to taste
• pinch of nutmeg powder
• 1 tsp. kasuri methi, crushed 
• 2-3 tbsp. cream
• 1 tbsp. coriander leaves, chopped

          Grind cashew, onion, tomatoes, ginger, garlic and green chilies into a smooth paste. Keep aside. 

          Heat oil and ghee in a pan. Sauté the boiled eggs till light brown in colour. Drain and keep aside. 

          Temper with cumin seeds, cinnamon, cardamoms and cloves. Sauté for a few seconds. 

          Add all the dry spices and stir fry for a few seconds more. Add the ground paste and cook, covered for 4-5 minutes on a low flame. 

          Add the kasuri methi, salt and nutmeg powder. Stir fry till the oil separates. Add the cream and mix well.

          Add 1 cup water and the fried eggs. Cover and cook for 3-4 minutes. Switch off the flame and garnish with coriander leaves. 

          Give it a stir and transfer to a serving plate. Serve as a side dish with any form of rice or Indian bread.