Egg Korma recipe

Boil the eggs and keep them aside.

Heat oil in a pan, add chopped onion, and fry them till golden brown. Dry roast coconut powder, groundnuts, poppy seeds, almonds, cashew nut, cardamom, cinnamon cloves, and bay leaves. Now put all these ingredients in a blender and make a smooth paste by adding little water. Keep aside.

Heat oil in a pressure cooker, add chopped onion fry them till golden brown. Add turmeric, red chili powder, garam masala. Now add the curd and cook for another 2 minutes. Add the grounded paste and cook on low flame. Add the green chilies and water. Cover with a lid, and pressure cook for 1-2 whistles, . Once done, open and add coriander, mint leaves, salt, and lemon juice and leave the boiled eggs in the gravy cook for 10 minutes. Remove and garnish with coriander and mint leaves.

Serve the egg korma with a side of steamed basmati rice, bagara khana, roti, or naan.