Eggs in Korma with Garlic Naan Bites

Instructions

1. 1

   Prepare the Eggs & Korma Paste

   • Using a fork or knife, gently prick the hard-boiled eggs or make 2-3 shallow slits on them. This helps them absorb the gravy.
   • Heat 1 tsp of ghee from the measured amount in a pan. Add a pinch of turmeric and red chili powder, then shallow-fry the eggs for 2-3 minutes until they develop a light golden, slightly crisp layer. Remove and set aside.
   • In the same pan, add 1 tbsp of ghee. Sauté the sliced onions on medium-low heat for 10-12 minutes until they are soft, translucent, and just starting to turn golden at the edges. Do not brown them.
   • Drain the soaked cashews. In a high-speed blender, combine the sautéed onions, drained cashews, ginger-garlic paste, and green chilies. Add 3-4 tbsp of water and blend to a very smooth, fine paste.
2. 2

   Cook the Korma Gravy

   • Heat the remaining ghee in the same pan over medium heat. Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-45 seconds until they become fragrant.
   • Add the blended onion-cashew paste to the pan. Cook on low-medium heat for 8-10 minutes, stirring frequently, until the paste thickens, darkens slightly, and you see ghee separating from the sides.
   • Add the powdered spices: turmeric powder, red chili powder, and coriander powder. Sauté for another minute until the raw smell disappears.
   • Turn the heat to the absolute lowest setting. Add the whisked yogurt and stir continuously and vigorously for 2-3 minutes to prevent it from curdling. Cook until the ghee separates from the masala again.
3. 3

   Simmer and Finish the Curry

   • Pour in 1.5 cups of warm water and add salt. Stir well to combine, scraping any bits from the bottom of the pan. Bring the gravy to a gentle simmer.
   • Gently place the fried eggs into the gravy. Cover the pan and let it simmer on low heat for 6-8 minutes, allowing the eggs to soak in the flavors of the korma.
   • Uncover and stir in the garam masala, crushed kasuri methi, and optional fresh cream. Mix gently and cook for one more minute.
   • Turn off the heat. Garnish with freshly chopped coriander leaves. Let the curry rest for 5-10 minutes before serving for the flavors to meld beautifully.