Egg Korma

Steamed egg cubes cooked in a rich thick gravy

Ingredients

6 nos. Eggs

1/4 cup Milk

6 Onions, sliced

2 tbsp. chopped Cashewnuts

3 tbsp.Oil/Ghee (clarified butter)

Salt according to taste

A handful of Chopped green coriander for garnishing

To be grinded to paste:
8 nos. Green chilies

1 tbsp. Grated coconut

3 tbsp. Coriander powder

6 nos.Cloves

1 stick Cinnamon

2 nos.Cardamom pods

1 small piece of Ginger

1/2 tsp. Turmeric powder

Serve with

        Parathas or Rice

Method

1.Separate the Egg yolks and egg whites. Beat them separately. Now mix altogether the egg yolks and milk to the egg white mixture and adjust salt according to taste.
2. Beat the mixture again for 10 minutes and place this egg mixture bowl into a large vessel containing a little water and boil till the egg is set. Turn out the egg and cut into cubes.

To prepare korma:

1. Heat the oil/Ghee(clarified butter) in a saucepan and fry the chopped cashewnuts till golden brown.
2. Add the onions, grounded masala paste and salt and cook on a low flame, till the onions turn light brown. Stir occasionally till the Ghee(clarified butter) floats to the top. Add half a cup of water and bring to a boil.
3.Add the egg cubes and cook gently till the korma thickens.
4.Garnish with freshly cut coriander leaves and serve hot.