Eggs in Korma

1. 1
   prep · ~12 min

   Boil and peel the eggs.

   1.Place 6 eggs in a saucepan and cover with water by 1 inch.

   2.Bring to a rolling boil, then reduce heat and simmer for 10 minutes.

   3.Drain immediately and transfer eggs to a bowl of cold water.

   4.Once cool enough to handle, peel the shells and set aside.
2. 2
   prep · ~15 min

   Make the onion-cashew paste.

   1.Heat 1 tbsp ghee in a pan over medium heat.

   2.Add the sliced onions and sauté until deeply golden brown, about 12-15 minutes.

   3.Let the onions cool, then transfer to a blender.

   4.Add the soaked cashews and 2-3 tbsp water. Blend to a smooth, thick paste.

   TIPDon't rush the onions — deep browning is what gives the korma its rich flavour.
3. 3
   fry · ~4 min

   Shallow fry the boiled eggs.

   1.Heat 2 tbsp oil in a frying pan over medium heat.

   2.Add the boiled eggs and gently fry, turning occasionally, until lightly blistered all over — about 3-4 minutes.

   3.Remove eggs and set aside on a plate.
4. 4
   temper · ~1 min

   Bloom the whole spices in ghee.

   1.In the same heavy-bottomed pan used for onions, heat the remaining 1 tbsp ghee over medium heat.

   2.Add the bay leaf, cinnamon stick, green cardamoms, and cloves.

   3.Sauté for 30-45 seconds until the spices crackle and release their aroma.
5. 5
   saute · ~8 min

   Cook the masala base.

   1.Add the ginger-garlic paste to the pan and sauté for 1 minute until the raw smell disappears.

   2.Pour in the fresh tomato puree and cook, stirring often, until the mixture thickens and oil starts to separate — about 5-6 minutes.

   3.Add turmeric powder, red chili powder, coriander powder, and salt. Stir and cook for 30 seconds.
6. 6
   saute · ~5 min

   Incorporate the onion-cashew paste and yogurt.

   1.Lower the heat to the lowest setting.

   2.Add the onion-cashew paste to the pan and stir well. Cook for 2 minutes.

   3.Whisk the yogurt once more and slowly pour it in, stirring continuously to prevent curdling.

   4.Add the slit green chilies and continue stirring for another 2-3 minutes until the gravy turns glossy.

   TIPKeep the heat low when adding yogurt — high heat makes it split.
7. 7
   simmer · ~10 min

   Add eggs and simmer in the korma gravy.

   1.Gently slide the fried eggs into the gravy.

   2.Add ½ cup water and bring to a gentle simmer.

   3.Cover and cook on low heat for 8-10 minutes, stirring once halfway, so the eggs absorb the flavours.
8. 8
   garnish · ~5 min

   Finish with garam masala, kasuri methi, and coriander.

   1.Sprinkle garam masala over the curry.

   2.Crush the kasuri methi between your palms and sprinkle it in.

   3.Turn off the heat, garnish with chopped coriander leaves, and let it rest for 5 minutes before serving.

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