Egg Korma

Directions

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.