Egg Korma

1. 1

   Sprinkle half of the curry powder on the halved hard-boiled eggs.

2. 2

   In a wok, heat the oil, add curry leaves and mustard seeds (its going to sputter so better stand away from the stove).

3. 3

   Add the pureed onion.

4. 4

   Once the onion turns pink, add the ginger garlic paste.

5. 5

   Then add in the ground almonds.

6. 6

   Saute the almonds for about a minute.

7. 7

   Make sure that you are cooking at medium heat so that the almonds dont burn.

8. 8

   Next add the remaining curry powder and tomatoes.

9. 9

   Cook till the tomatoes have formed a paste.

10. 10

    Add the stock and let it come to a vigorous boil.

11. 11

    Reduce the heat and arrange the eggs in it.

12. 12

    Shake the wok to coat the eggs (try not to use a spoon as it might break the eggs).

13. 13

    Simmer for 5-8 minutes.

14. 14

    Garnish with almonds and cream.

15. 15

    Serve with naan or chapati.

* Per serving · 4 servings · Values may vary.

No additional tips available.