Egg Korma

Ingredients


Eggs 6
Onions 2 medium
Milk 1/4 cup
Cashewnuts 2 tbsps.
Green Chillies 5
Coconut (scraped) 1 tbsp.
Coriander Powder 1 tbsp.
Cloves 3
Cinnamon 1 inch
Green Cardamoms 2
Ginger 1 inch
Vegetable Fat (ghee) 3 tbsps.
Turmeric Powder 1/2 tsp.
Salt to taste
Coriander Leaves 1 tbsp








Method

• Chop the onions. Peel and chop the ginger. Chop the cashew nuts. Wash and chop the green chillies. Clean, wash and chop the coriander leaves.
• Grind together the green chillies, scraped coconut, coriander powder, cardamoms, cinnamon, cloves, ginger and turmeric powder.
• Boil the eggs and after the get gets fully cooked take off the shell. 
• Heat 2 spoon of oil in a pan add half tea spoon of turmeric powder, salt and saute the eggs till they become little brownish in colour
• Keep the fried eggs aside .
• Heat ghee in a saucepan and fry the chopped cashew nuts till golden brown. Drain and keep aside.
• In the same ghee add sliced onions and fry till the onions turn light brown. Add the ground masala and fry till the ghee floats to the top.
• Add half a cup of water & bring to a boil. Then add the egg  and cook gently till the korma thickens.
• Garnish with chopped coriander leaves .
• Serve hot with rice or paranthas and chutney.