Egg Korma

Grind cashew, onion, tomatoes, ginger, garlic and green chilies into a smooth paste. Keep aside.

Heat oil and ghee in a pan. Saute the boiled eggs till light brown in colour. Drain and keep aside.

Temper with cumin seeds, cinnamon, cardamoms and cloves. Saute for a few seconds.

Add all the dry spices and stir fry for a few seconds more. Add the ground paste and cook, covered for 4-5 minutes on a low flame.

Add the kasuri methi, salt and nutmeg powder. Stir fry till the oil separates. Add the cream and mix well.

Add 1 cup water and the fried eggs. Cover and cook for 3-4 minutes. Switch off the flame and garnish with coriander leaves.

Give it a stir and transfer to a serving plate. Serve as a side dish with any form of rice or Indian bread.