Ingredients

• 6- Eggs
• 6- Onions
• 1/2 cup - Milk
• 2 tbsp - Cashewnuts
• 8 - Green Chillies
• 1 tbsp - Grated Coconut
• 3 tbsp - Coriander powder
• 6 - Cloves
• 1 stick - Cinnamon
• 2 - Cardamom pods
• 1 piece - Ginger
• 1/2tsp - Turmeric powder
• 3tbsp - Ghee
• Salt To taste

How to Make Egg Korma

• Grind together the green chillies, grated coconut, coriander powder, cardamom, cinnamon, cloves, ginger and turmeric powder.
• Chop the onions coarsely.
• Separate the yolk from the eggs and beat the egg whites till stiff.
• Add the egg yolks and milk to the egg white mixture and salt to taste.
• Beat the mixture again for 10 minutes and place the egg mixture vessel into a large vessel containing a little water and boil till the egg is set.
• Turn out the egg and cut into cubes.
• To make the korma, heat the ghee in a saucepan and fry the chopped cashew nuts till golden brown.
• Put sliced onions, ground masala paste and salt and cook on a low flame, till the onions turn light brown.
• Stir occasionally till the ghee floats to the top.
• Add half a cup of water and bring to a boil.
• Add the egg cubes and cook gently till the korma thickens.
• Garnish with freshly cut coriander leaves and serve hot with Rice or Parathas and Chutney.